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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!
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.
After reading the other comments I thought I would share my tips from my second try at this soup. I removed the rind from the brie and shredded it in my food processor first, then let it become room temperature. It melted perfectly. I also used my immersion blender to smooth the apples. I cut way back on the broth (vegetable) and put in more apple cider. No milk. All heavy cream (I say go for those calories). I am going to add some oven roasted red peppers and some browned vegetarian sausage to it. This soup is going to be entered into a competition which is why I am adding a bit extra to it, but I have to tell you, last night we ate it just as it was with bagels and it was great. For the competition I just wanted to dress it up a bit, but I think it is going to be a winner. It was not as red as the photo, but that may be because I didn’t have the pumpkin beer.
Hey Debbie,
Fantastic!!🌺 I love to hear that this recipe turned out well for you and thanks so much for making it! Thanks for sharing all of your handy notes! xT
Delicious! We used a gluten-free pumpkin ale instead of pumpkin beer, which seemed to work well. Also, since we like things a little spicier, we added more cayenne pepper, plus topped it with smoked paprika.
Also, as in interesting add-in with the leftover soup, we added crumbled hard-boiled egg when reheating, which melded well with the flavors of the soup. We’ll definitely be making this again.
Hey Louis,
I appreciate you giving this recipe a try and sharing your review, so glad to hear it was enjoyed! Happy New Year! 🎊🎈
I made this on Thanksgiving in the crockpot and unfortunately the Brie cheese did not melt all the way as some others have mentioned.
Hi Melanie,
Thanks for giving this recipe a try and sharing your feedback. Sorry to hear about the brie! Did you leave all of the rind on? Let me know how I can help! xx
This soup was absolutely amazing and easy to make! I topped mine with French fried onions (it was a good move!) and served with sausage as a side. I used a Gourd Rocker Imperial Pumpkin Porter and added a full cup of apple cider to mine. 100% recommend this soup and I definitely will be making again.
*edit: I also did 1c milk and 1c heavy cream instead of 2c milk in order to thicken it up 🙂
Thanks for sharing!
Hey Alissa,
Wonderful!! I love to hear that this recipe was a hit, thanks so much for making it and sharing your review:)
Hi!
Do you think the consistency would be the same if you swapped out the milk for canned coconut milk? Milk just messes with my stomach.
Hey Tanisha,
Yes, that should work well for you! Please let me know if you give this recipe a try, I hope you love it! xx
About to give this lovely sounding recipe a try and I’m surprised how hard of a time I’m finding to locate pumpkin beer. Suggested runner up options?
Hey Christiana,
Another beer that you enjoy will work well, I’ve used Pacifico and Modelo and those work just fine too! I hope you love this recipe! xT
Delicious! And made it with the pretzels! My husband devoured it 10/10
Hi Emily,
Happy Monday! 👻 I am thrilled to hear that this recipe was a winner, thanks so much for making it! Happy Halloween! 🎃
Can I make this in the crockpot?
Hey Melanie,
Sure, I bet that will work well for you! I hope this recipe turns out tasty, let me know if you give it a try! xT
Could you freeze the leftovers of this soup?
Hey Laura,
Sure, that will work well for you! Please let me know if you give this recipe a try, I hope you love it! xx
Can you make this the day before?
Hi Heidi,
Sure, that would work well for you! Please let me know if you give this recipe a try, I hope you love it! xx
I’m not a fan of cooked apples. With that being said, do you think I’ll love this soup as much as I love all of your other recipes that I’ve tried, Tieghan?
Hey Nancy,
Lol I’m not sure! If you don’t like cooked apples, I would probably skip this one:) Please let me know if you have any other questions! xT
Help! In the middle of making this soup and can’t get the brie to melt! Any thoughts or suggestions deeply appreciated! LOVE your recipes!!!! <3
Hi Colleen,
Thanks for giving the recipe a try!! Did you cube the brie? Was it at room temp? If not, it probably just needs some time to warm through and melt. Let me know how it turns out! xT
I was so excited to try this soup. I did swap out milk for almond milk and could only find Octoberfest beer and unfortunately we were not fans. I don’t know if those swaps messed it up but something was off.
Hi Stephanie,
So sorry to hear this recipe was not enjoyed. I’ve not made this with almond milk, but I’m sure it would alter the flavor slightly. Thanks for giving it a try! xT
This soup is so unbelievably tasty! Decided to make it for Soup Sunday. So easy and simple…..perfect for fall. I didn’t have soft pretzels but bought some pretzel rolls instead which were great. I loved the little hint of spice from the cayenne too. Thank you for the recipe Tieghan!
Hey Katherine,
Happy Monday!🎃 I am thrilled to hear that this recipe was tasty for you, thanks a bunch for making it! xx
This soup is delicious! I haven’t made the pretzels yet, but plan that next. No hard cider on hand.
Thanks for another great recipe!
Hey Jane,
Happy Monday!🎃 I am thrilled to hear that this recipe was tasty for you, thanks a bunch for making it! xx