Next Post
Rosemary Roasted Butternut Squash Pizza.
This post may contain affiliate links, please see our privacy policy for details.
Welcoming the chillier days ahead with this Brie and Cheddar Apple Beer Soup. It’s cozy, creamy, extra cheesy, and totally delicious. Cheesy beer soup made simply in one pot with pumpkin beer, sharp cheddar cheese, and creamy brie cheese. A little bit of apple adds a sweetness that pairs perfectly with all the cheese. It’s such a delicious autumn twist on a classic beer cheese soup…and so good!
It might still be September, but October is just two days away. And with chillier temps arriving (we have potential snow on tonight and Thursday), it’s time for fall soup. I held out until the end of the month to share this recipe. But it’s one I’ve been excited about for a while now.
Do you guys remember those hard cider pretzels I made a few weeks ago? Well, I made them as an awesome game day snack. But, I also made them because I really, really wanted pretzels and cheesy soup.
If you’ve never dipped and dunked a soft pretzel into soup, I’m very excited to tell you all about it.
The soup – here are the details
What I love about this recipe is just how easy it is, one pot and totally no fuss.
Simply cook down an onion and add some thyme and sage. Then add flour to thicken the soup up. Now add milk and broth, plus a touch of cider. Then just add your favorite beer (I love to use pumpkin)!
Next, throw in an apple. Yes, I know that may sound weird, but think of it like this, you love apples on a cheese board, right? Of course…well, this is the same thing. The apple balances the sharpness of the cheddar cheese. It is so good, promise!
Now simmer the soup until the apple is soft, then puree it. Next, add in the cheeses, both the cheddar and creamy brie. Stir until melted, then season it up with cayenne pepper.
Easy, EASY, but yet so delicious.
And also, very much like a broccoli cheddar soup, just minus the broccoli and plus an apple.
Onto the pretzels
Not going to lie, there’s no better bread to pair with this soup than these pretzels. This is simply the best combination. They’re not technically part of the recipe, but this soup really is best enjoyed with soft pretzels on the side. They really complete the meal.
A with that, I’m going to leave you all to it. If your Wednesday night needs some warming soup, this should be it. I’m actually beyond excited to make this again today on Instagram stories, it’s the perfect fall soup.
Cannot wait!
Looking for other fall soup recipes? Here are a few ideas:
Creamy Wild Rice Chicken Soup with Roasted Mushrooms
Creamy French Onion and Mushroom Soup
Instant Pot Broccoli Cheddar and Zucchini Soup
Instant Pot Pesto Zuppa Toscana
Healthier Slow Cooker Creamy Tortellini Vegetable Soup
Lastly, if you make this Brie and Cheddar Apple Beer Soup be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Brie and Cheddar Apple Beer Soup
Servings: 6
Calories Per Serving: 734 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3 tablespoons salted butter
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon chopped fresh sage
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 cups low sodium veggie or chicken broth
- 1 (12 ounce) bottle or can pumpkin beer
- 1/2 cup apple cider
- 1 Honeycrisp apple, chopped
- 2-3 cups shredded sharp cheddar cheese
- 4 ounces creamy brie, cubed
- 1/4 teaspoon cayenne, more or less to taste
- 1 large pinch each kosher salt and black pepper
Instructions
- 1. Melt together the butter and olive oil in a large pot over medium heat. Add the onion, thyme, and sage, cook until fragrant, about 5 minutes. Whisk in the flour and cook until golden, about 1 minute, gradually whisk in the milk until smooth. Add the broth, beer, cider, apple, and a large pinch each of salt and pepper. Bring to a simmer, reduce the heat to medium and cook, uncovered, until the apple is tender, about 10 minutes. 2. Remove the soup from the stove. Puree in a blender or use an immersion blender. 3. Return the soup to the stove and set over low heat. Stir in the cheddar cheese and brie until melted and creamy. Add the cayenne. 4. Ladle the soup into bowls and top with a little extra cheddar and fresh thyme. Enjoy…preferably with soft pretzels on the side.
Absolutely love this soup! Made it for a little Oktoberfest with friends and everyone loved it. I added a little more cayenne and also a bit of tapatio. Great flavor! Thanks for another great recipe, Tieghan!
I also cut the rind of the Brie.
Hi Anna! So glad you enjoyed this recipe, thanks so much for giving it a try! 🙂 xTieghan
Hi! Do you think this would work in a crockpot? Also, I have pumpkin pie ginger brew. Could I use that instead of pumpkin beer?
My daughter and I had fun making this soup together tonight. It was fun to make. We used 4 cups of cheddar cheese instead of 2-3. We used Yuengling lager instead of pumpkin beer. A little bit extra. Thank you… I fell in love with this recipe before i tried it, when I saw someone post it on Facebook. I was daydreaming about it for days. My daughter had 3 bowls.
I was so excited for the soup.. and it was alright.
I liked how easy it was to make! I would recommend cutting the rind off of the brie though!
This was pretty good. I liked how it was seasonal and fairly quick and easy to make. It was a little sweeter than what I’m used to in soup, but the cayenne helped some with that. Also next time I would cut the rind off my Bree. It didn’t melt correctly, and I had to reblend it.
I couldn’t find pumpkin beer and considered putting some pumpkin purée in it but didn’t.
Do y’all think that would work?
Hi Anna! Thanks so much for trying out this recipe. I think pumpkin puree would work, it would just make the soup a little bit sweeter! xTieghan
So sad—huge fan. Hated this recipe. WAY too much liquid. Desperately trying to thicken it. It’s like cheese water right now.
Let it boil for a while, that should get rid of some excess water. Or add a little flour slurry to it. 🙂
Oh no! I am so sorry to hear that, is there anything you did differently while making the recipe? Please let me know how I can help. xTieghan
Absolutely delicious! The flavours go so well together. I’m from England so I couldn’t find any pumpkin beer, but used ale instead. Looking forward to the leftovers later in the week! ?
I made this last night and it was delicious! I cut the rind off the Brie before putting it in and everything melted and blended beautifully. It was a touch sweet at first but I added a touch more cayenne pepper and it was perfect (and I don’t like a lot of spice or heat).
Thanks so much for giving this recipe a try, so happy to hear you enjoyed it! xTieghan
I’m a long time fan of your blog and cookbooks. This recipe was on our meal plan for tonight and my husband made this soup for dinner. We made a few substitutions due to lack of produce and specific ingredients not being available. We used dried herbs since we couldn’t find fresh anywhere. And we didn’t have pumpkin beer or even regular beer. But we did have hard cider, so he used that. The Brie rind didn’t melt into the soup, so he skimmed them out, and all the cheddar cheese stuck to the bottom of the pot. The soup wasn’t creamy or thick. It was watery and very sweet. My husband didn’t like it at all and he’s the pickiest eater of all of us. My girls wouldn’t try it. I was out with friends, so I didn’t experience it. But it definitely didn’t turn out how you described or even looked anything like your pictures. I’m eventually going to try this again exactly as written. But we ended up dumping it out. I don’t understand why it turned out so bad. My only guess is it was the hard cider made it too sweet.
Hi there! I am so sorry this recipe didn’t turn out the way you hoped! It could be that the substitutions that you made altered the recipe a bit, and I am so sorry about that! xTieghan
You quite literally substituted out very specific ingredients and then gave it a 1 star because it didn’t turn out correctly?
I am blown away at your audacity.
You should delete your review.
If you don’t follow the recipe as she presents it, don’t penalize her with a low rating for YOUR mistakes!! So annoying.
What’s the best substitute for apple cider? No apple juice either.
Hi there! If apple cider and apple juice aren’t options, I would suggest apple sauce! xTieghan
I found your site recently and have fallen in love with your recipes. Especially on cooler days like today. This flavor profile is rich and warm, which is just what I wanted.
Hi, Id love to make this in the uk but i dont think we have Pumpkin beer, any other suggestions for this? Thanks
Hi Jade. I just used an IPA and it was delicious. Hope this helps x
Absolutely loved this! We added bacon bits to ours and loved it! Excited to make it again.
This looks delicious and can’t wait to serve for Canadian Thanksgiving. I would like to make it ahead. Would you leave the cheese out and add it when reheating the day that it will be served?
Hoping to make this weekend…… Can it be made ahead of time. Could I make it Saturday and serve on Sunday?
Hi there! Yes definitely! I would make it and then freeze and reheat over the stove! 🙂 xTieghan