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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.
Would you try this with pear?
I haven’t ever tried pear in this before! So sorry! xT
Made the soup for the first cool day of fall. Subbed a pear for the apple and a bit of blue cheese for some of the Brie since we ate most of the Brie last night. Topped it with a few toasted whole grain bread croutons and some crumbled bacon and it was really outstanding. Yum
Thank you so so much for trying out the recipe! Have an amazing week! 🙂 xT
This is soooo good!
Thank you for giving this recipe a try! So happy to hear you enjoyed it! xT
Is there a particular brand of pumpkin beer that you recommend? Not a beer drinker but def want to try this!
I really like voodoo ranger! xT
I used a pumpkin ale by Ellicottville brewing co. They’re in New York State. Also recommended was Sam Adams Jack-o pumpkin ale and Shipyard pumpkin ale.
Hi there do you have the nutritional info for this recipe? Thx
Hi Michelle! I am so sorry I do not!
Can this be frozen?
Hi Judy! This should be fine to be frozen! xT
Can’t wait! Making this tonight. Wonder if it would be possible to do in the crockpot 🤷♀️
Hope you enjoy! Yes, this should work well in the crockpot! xT
My husband and I made this soup tonight and loved it! We love soup season and this is a perfect fall themed soup that I would definitely recommend and make again. That said, we did make a few adjustments with seasonings to add to the flavor a bit to match our personal preferences. We always seem to add paprika to soup for some reason lol so we added the following seasonings: smoked paprika, cinnamon, all spice & a bit of garlic powder.
Thank you for the feedback Courtney! xT
Sounds delicious
Looking forward to trying this. One (probably stupid) question. Do you use the rind on the Brie or take it off?
I usually take it off for this soup! xT
I figured, but wanted to be sure. Thanks so much!
The first time I made it I didn’t. Mistakes were made. I am making it again tonight so this batch should be better.
This looks yummy! I’m gluten free so not sure I can use pumpkin beer (I know I could find GF beer, but not sure about a pumpkin variation). Could o skip the beer and use maybe a pumpkin purée or watered down pumpkin purée, do you think? Or does the beer provide a function. Thanks!!!
Hi there! I haven’t ever tried out this recipe with pumpkin puree, but I’m sure that could work if you use GF beer and a bit of pumpkin puree! xT
Pumpkin cider!
I saved this recipe and am going to try it … and now I’m looking for the pretzel recipe!
Thanks for trying out the recipe! Here are some pretzel recipes! xT
https://www.halfbakedharvest.com/hard-cider-pretzels/
https://www.halfbakedharvest.com/homemade-sea-salt-soft-pretzels-with-buffalo-cheddar-cheese-sauce/
This sounds delicious! Could the pumpkin beer be excluded or replaced with something else?
You could use regular beer if you’d like! xT
Not a fan of pumpkin anything. Any suggestions for substitute?
Hi! You could use regular beer if you’d like! xT
I just didn’t love this. I wanted to. I normally love your recipes. But following it exactly the soup was too watery. I went back in with some flour and milk and it thickened a little, but now has that slight flour texture / taste. There is also a little bit of an acid component missing for me: it needs something to zing and pop the flavours, which I’ve seen you do recipe after recipe.
Or maybe I did something wrong I can’t find. All equally possible.
Still a giant fan!
Hi Michelle,
I appreciate you making this soup and sharing your feedback, so sorry to hear it was not enjoyed! Please let me know if there is anything that I can help with! xT
Tried the soup made it exactly to direction. I agree a little watery and didn’t care for the taste. It’s definitely missing something. Either that or it’s the beer that gives it a funky taste. I love cheddar and brie so I thought I was going to love it.
Oh no I’m so sorry you didn’t enjoy the soup! Thank you for letting me know! xT
One of my absolute favorite soups! I’ve made this multiple times (won an award at work for it, so thank you!), and people always, always ask for the recipe. You killed it again!
Hey Katie,
Love to hear this! Thanks so much for making this recipe so often and sharing your comment! Have a great weekend!🌼🌴
Wondering if you can make any part of this ahead of time. Want to make this for an event and reheat in slow cooker. Please advise!