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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!
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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. Talk about the best flavors.
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.
And 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
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
You knocked it out of the ballpark again with another great recipe. I cut in half (thanks for the serving adjuster) and made as written. Used an Octoberfest for the beer. Delish! The pretzels 🥨 are a must!
Hey there,
Happy Friday🍁 I appreciate you making this recipe and love to hear that it turned out well for you! xT
Hi, do you think this would freeze well? Thanks! Looking forward to making the recipe.
Hey Annie,
Yes, totally fine to freeze this! I hope you love this recipe, please let me know if you give it a try! xx
Hello
Could you use green apples or would the tart flavor or work for this recipe?
Hi Rachel,
I would probably not use green apples for this recipe:) Please let me know if you give the recipe a try, I hope you love it! xx
This sounds delicious! For a gluten free version, could arrowroot powder or cornstarch be used instead of AP flour?
Hi Mandy,
I would recommend using a gluten free flour. I hope you love this recipe, please let me know if you give it a try! xx
Was wondering which soft pretzel recipe you use with this soup! Thanks ?
Hi Kallie,
Here is the recipe that I used for the pretzels:
https://www.halfbakedharvest.com/hard-cider-pretzels/
I hope you love this recipe, please let me know if you give it a try! xx
Hi, Tieghan! Just wondering,does the alcohol cook out of the soup?
Hi Lila,
It does! But if you are concerned, a sparkling cider would work well here! I hope you love this recipe, please let me know if you give it a try! xT
Hello, going to make this soup this week. I can’t find pumpkin beer as it is out of season apparently. Can I opt or for something else?
Hey Jenn,
Any other beer that you enjoy will work well for you. Let me know if you give the recipe a try, I hope you love it! xTieghan
Wondering if I could use Almond milk in place of the whole milk?
Hi Linda,
Yes, that will work well for you. I hope you love this recipe, please let me know if you give it a try! xTieghan
In step 1 – you have it at medium then later in same step you have it bringing down to medium? Can you clarify here?
Hi Kyle,
It also states “bring to a simmer”, you will probably have to turn the heat up to do that, once it’s at a simmer then you can reduce to medium. I hope you love the recipe! xx
Made as listed. It was excellent.
Hi Anne,
Wonderful! I am thrilled to hear that this recipe was enjoyed, thanks for making it. Have the best weekend:) xTieghan
This is delicious.. but I’m just wondering if you cut off the brie rind before adding to the soup? I didn’t cut it off and it hasn’t melted!
Hi Kylie,
Happy Holidays! Thank you so much for making this recipe, I love to hear that it was enjoyed! I would say that is personal preference, the rind definitely will have a harder time melting.?? xTieghan
Hi Tania. I was wondering the same thing but didn’t wait to look here. I added the rind and it definitely took longer to melt. I ended up removing some pieces. It was so good though. I will still add it next time.
I make this soup & pretzels for my little solo Thanksgiving meal this year, and they were a delicious combo! Warm, cozy goodness. Thank you for sharing!
Hey Leah,
Happy Sunday! Thanks for giving the recipe a try, I love to hear that it was enjoyed! xTieghan
Thin soup, flavor was not good.
Hey Meg,
Sorry to hear the recipe was not enjoyed, please let me know if I can help in anyway! xTieghan
Not sure what everyone else is doing wrong. I made this tonight for Thursday and it’s beautiful. I did use already creamy Brie and added it slowly, and I lacked pumpkin beer in my area so I used some Shiner winter blend.
Hey there,
Thanks so very much for giving this recipe a go, I love to hear that it was enjoyed! Happy Thanksgiving! xTieghan
Thinking of making this for Christmas. Thoughts on pear instead of apple?
Hi Kelly,
Pear would be yummy! I hope you love the recipe! Happy Holidays! xTieghan
What’s the trick to getting the Brie to melt completely or is there suppose to have little chunks. I did cut off the outer rind. We loved it.
Hey Cathy,
It’s best if the brie is at room temp when added to the soup, this will help it to fully melt. I hope this helps for next time! xTieghan
Could you add a crumbled sausage to this?
Hi Bryan,
Yes, totally! That will work well for you:) Let me know if you give this recipe a try, I hope you love it!! xTieghan
This recipe is easy to follow and very satisfying if you’re craving creamy, cheesy goodness. Definitely a warming soup and great for a bitter cold night! I added a cornstarch slurry at the end because as others have noted it came out a tad thin for me. It thickened up beautifully after that. Also, I added some turmeric for color at the end because it came out more pale white-yellow and I wanted it to look more like the photo, lol. A lick-the-bowl favorite in my house for sure!
Hey Kendall! Thanks so much for giving this recipe a try, I’m so glad you enjoyed it! 🙂 xxTieghan