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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!

Brie and Cheddar Apple Beer Soup |

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.

Brie and Cheddar Apple Beer Soup |

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.

Brie and Cheddar Apple Beer Soup |

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!

Brie and Cheddar Apple Beer Soup |

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

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Calories Per Serving: 423 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 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.
Brie and Cheddar Apple Beer Soup |

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  1. 5 stars
    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!

  2. 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.

    1. Hey there,
      Thanks so very much for giving this recipe a go, I love to hear that it was enjoyed! Happy Thanksgiving! xTieghan

  3. 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.

    1. 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

  4. 4 stars
    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!

  5. I just made a double batch, a couple of weeks ago I made one batch, gone, day 2 made another batch , gone, so maybe this will last a little longer, I hope so, everyone just loves it

  6. 5 stars
    This recipe and the pretzels are SO darn good! I had so much fun making them. Family says it’s a winner and keeper. I can’t thank you enough for all your amazing recipes!

  7. 4 stars
    I made this last week…good flavor…though I did add some spice and a bit more salt…personal preference.
    It was very runny/soupy as others commented on regarding the recipe
    I made a slurry to sort of tighten it up a bit.
    Also made the soft pretzels to go along with the soup

  8. 5 stars
    Yummmy! Made two nights in a row bec the first night I didn’t finish the pretzels, so why not!? The family loved the soup, the first night served with a big crusty loaf of italian bread and butter, yum!
    I couldn’t find Pumpkin Beer, so first night I used a lager which was good, second night used the Hard Cider I had for the pretzels and also added a teaspooon of Pumpkin Pie Spice to get the flavor, which was delicious! Both versions were so good, the second had a more “fall” flavor. All good! Also had forgotten to get Apple Cider so used the Hard Cider. Delish!

  9. I made this soup for my parents and my mom was beyond impressed. She said “this recipe is definitely a keeper!” and I completely agree. I thought it had the perfect amount of kick to it from the cayenne but my dad, who likes things more mild, thought it could use a dash less, so if you don’t like a little heat I would recommend cutting back on the cayenne. I can’t wait to make this soup again!

  10. 3 stars
    Unfortunately I had the same problem as others – it didn’t thicken up and was watery. The only changes I made to the recipe were using dried sage and a lager instead of pumpkin beer. I took the rind off the Brie and also found that it did not melt and integrate well with the soup. I wanted to like this recipe, but for some reason it just didn’t work out for me.

    1. If you try again, make sure you get the roux (butter/flour etc) nice and golden brown, then gradually wisk in milk so it thickens. maybe turn up the heat a bit too. Try it again!

  11. 5 stars
    I was really intrigued by the idea of apples in this soup but was concerned about the level of sweetness in this one but oh my gosh, it came out wonderfully. I probably added a little more than the one large pinch of pepper but it worked out. I did use a little bit less broth and beer to keep it from thinning out too much but the flavors here were so good.

  12. 1 star
    I don’t know if I totally butchered the recipe or it just wasn’t a good one, but it was inedible 😢

    1. Hi Kristen! I’m so sorry this recipe didn’t turn out the way you hoped! Is there anything you did differently? xTieghan

  13. O M G! I’m never super impressed by soup recipes but this one is something else. Definitely make the pretzels!

  14. 5 stars
    Our family really enjoyed this flavorful unique soup. Would definitely make it again. We live in Wisconsin and I still had trouble finding pumpkin beer. Thanks Sam Adams Sweater Weather sampler. It’s our weekend to make apple cider so it’s “all things apples” recipes to celebrate the seasonal event

  15. I don’t see when to add the milk. Is it after blending but before cheese?
    I’m making the soup now so I will do it that way and hopefully it’s right

      1. 5 stars
        I just made this soup and only sampled it so far, but is wonderful! I ued white cheddar though, ( it’s what I had) so it’s not as pretty as yours, but still tastes great! We are having it later with soft pretzels!
        Thanks so much!
        Ellen S

    1. Actually, the recipe says before all the other liquid, so add it to the butter/onion/herb/flour. The second time I made it I really got the flour mixture nice and golden brown so when I added the milk it thickened up nicely! May have been the same the first time, but a little more wine was involved!;) I’m sure it’s still delicious if the milk is added a little later, but probably not as thick.

  16. 4 stars
    This was good, but not great. I didn’t have apple cider so I subbed in a little apple juice instead so I wonder if that’s what threw it off. Pretzel rolls were the perfect pairing.

  17. 5 stars
    Oh wow, this is really good!!! I used pumpkin beer, which was a surprise to find and surprisingly good in this recipe!!! Tastes amazing and pretzels take it over the top!! A keeper!!!!

  18. 5 stars
    Delicious! Love the slightly sweet apple tart with all of the other savory fall flavors. Definitely a make again!

  19. 5 stars
    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!

  20. 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?

  21. 5 stars
    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.

  22. 3 stars
    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!

  23. 4 stars
    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?

    1. 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

  24. 1 star
    So sad—huge fan. Hated this recipe. WAY too much liquid. Desperately trying to thicken it. It’s like cheese water right now.

    1. 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

  25. 5 stars
    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! 😁

  26. 5 stars
    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).

  27. 1 star
    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.

    1. 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

    2. 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.

    3. If you don’t follow the recipe as she presents it, don’t penalize her with a low rating for YOUR mistakes!! So annoying.

  28. 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.

  29. 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?

  30. Hoping to make this weekend…… Can it be made ahead of time. Could I make it Saturday and serve on Sunday?

  31. 5 stars
    I finally found some pumpkin beer (and even bought a few extra) so I could make this. We thought it was delicious and especially nice with the brie and apple included. When I make it again, I might cut a cup of the broth, just because I like soup a bit thicker. In any case, a delightful and creative recipe!

  32. Hi, I was wondering what the ratio would be for dried versus fresh herbs. We are on vacation in a cabin and I wanted to make this, but all we have are dried herbs. This is sounds delicious. Thanks!

    1. Yes, dried herbs can definitely be used! I would just use a 1-2 teaspoons of each and then add to your liking! 🙂 xTieghan

  33. What can I substitute for the beer? I have celiac disease but I seriously craving this. Thanks for the input.

    1. I used hard cider for both the beer and apple cider components. My store didn’t have pumpkin beer and I obesessed over what to use (because I’m a rule follower!) and this worked great for me! I bought a slightly more expensive hard cider that
      I knew would really have a great apple flavor. I also added pumpkin pie spice which gave it more of a pumpkin beer flavor. Try it! You won’t be disappointed!

  34. 5 stars
    Great balance of flavors. Thank you for this recipe, as the whole family enjoyed it with a side of crusty bread.

  35. 5 stars
    Delicious and perfect for a dreary fall day! So quick to put together also, makes it perfect for a week night dinner. I added two mashed up steamed sweet potatoes and I think they added some nice thicker texture.

  36. 4 stars
    We made this last night with your basic pretzel recipe. My kids thoroughly enjoyed shaping their own pretzels and they were a hit! The soup was super tasty and loved by my myself and my husband, just not as much by the kids… but it wasn’t like I had to fight them to eat it though. I was skeptical about the addition of apple/Brie/cider but I have to admit it truly worked. I ended up using individual Brie snack wheels I had in my fridge and they didn’t really melt/incorporate very well which causes a weird texture… I fault my choice of cheese there though and it didn’t affect the taste of the soup which was great! Even better heated up the next day! I love how you inspire me to try different recipes- esp seasonally appropriate!

  37. I made this and I thought it was fair, but my family hated it. They said they felt like they were eating applesauce. What did I do wrong? Mine did not look this color either.

    1. Hi Joy! I’m so sorry to hear the recipe wasn’t enjoyed…is there anything that you did differently to the recipe? Hope I can help! xTieghan

  38. Made this for supper tonight and it was delicious! I used a dry hard apple cider instead of beer (I’m not a beer fan) and it turned out great! Not too sweet and perfectly creamy. I also added the Brie prior to blending since I didn’t want to waste the rind and wanted the extra flavour.

  39. 5 stars
    Absolutely amazing soup for the fall. I definitely through in more cheese haha, used a mix of heavy cream and skim milk (it’s what I had on hand!) and added a little allspice and a tiny bit of garlic powder as well! The pumpkin beer was suspicious at first (I’m not a pumpkin person) but it’s perfect for this combo. So wonderful, thank you for sharing this recipe!

    1. Hey Lauren,
      You could really use any combo of cheeses that you enjoy here. I hope you love the recipe, please let me know if you give it a try! xTieghan

  40. This is on my list to make soon, but the last time one of your recipes called for pumpkin beer, I couldn’t find any. Is it a seasonal thing, like maybe just in fall? What can I use if I still can’t find it? I also wanted to tell you that I saw your picture and recipes in the Williams Sonoma flyer for Thanksgiving. I saw your name and thought, Hey, I know her! Congratulations, that’s just great!

    1. It is a seasonal, slightly hard to source. Honestly Helen you can use any beer you want. You could also make up for the pumpkin flavor with a tablespoon or two of canned pumpkin. I made mine with an every day GF beer and it was wonderful.

    2. Hey Helen,
      Yes, typically pumpkin beer is only available during the fall, but really any beer that you like will work here. I hope you love this recipe, please let me know if you give it a try! xTieghan

  41. 5 stars
    I made this today using glutenberg red which is a gluten-free beer. I was a little unsure about it as I went along. It’s a new house warming dinner for friends. Paired with soft pretzels and oatmeal raisin cookies it will warm their hearts. I had a little left over for myself that I garnished with white cheddar popcorn. OMG now I don’t want to give any of it away. I am sure the pretzels will be great but dang that popcorn was way good. I might just have to get more to throw into the house warming dinner. I thought the balance of apples, apple cider, beer and cheese was perfect. I don’t like soups that are too sweet and the beer provided a nice edge. I didn’t bother cutting the rind off the brie and ended up blending it again after adding the cheese just to make sure I ended up with a nice smooth soup.

    1. Hey Cari,
      Awesome!! Love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! Have a great weekend:) xTieghan

  42. So yesterday I made the pretzels as a HH snack. Delicious! When I woke up I couldn’t stop thinking about dipping those pretzels in this soup, so I made the soup this morning.
    Beyond delicious. Seriously it’s quintessential October! And I had it for breakfast!
    So trust me, make them together. You won’t regret it! Thank you Tieghan!

    1. Hey Jennifer,
      Awesome!! Love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! Have a great weekend:) xTieghan

    1. Hey Kris,
      I would just follow the recipe as is:) You can allow it to simmer on the stove until you are ready to serve. Please let me know if you have any other questions! xTieghan

    2. 5 stars
      Hey Kris, I am a bit of a soup savant and can assure you that all soups improve over time. You can make the entire thing ahead of time and then just reheat. Since it is a dairy based soup I would not store it for more than a few days.

  43. I am planning to make this tomorrow and I can’t find any apple cider. Could I use hard apple cider instead? Or if I use that with the beer is it too much alcohol? Any suggestions?

    1. Hey Stephanie,
      Hard apple cider would be totally fine to use, you could also just use apple juice. I hope you love this recipe, please let me know if you give it a try! xTieghan

    1. Hi Lois,
      Sorry, I do not provide that info, I only have the estimated calorie count. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hi Sofia,
      Sure, potatoes might be a nice addition here. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan

    1. Hi Christie,
      That is really up to you, I left the rind on for extra flavor but you can certainly remove it as well. I hope you love this recipe, please let me know if you give it a try! xTieghan

    1. Hey there,
      You could use another beer that you enjoy, you could also use sparkling cider or broth. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan

    2. But then, Tieghan, won’t there be weird chunks of rind in the soup? My understanding is the rind doesn’t melt.

      1. Hi Emily,
        I did not experience this, but again, if this is something you are worried about just remove the rind:) xTieghan

  44. omg, I remember seeing this recipe here a few years ago and saving it! It was delicious, I’m so glad to be reminded of it. making it again asap!

    1. Hey Jill,
      Sure, I would cook for 6 hours on low. I hope you love this recipe, please let me know if you have any other questions! xTieghan

    1. Hi Lois,
      It’s really up to you, I think the rind adds lots of extra flavor, but you can also remove it. Please let me know if you give the recipe a try! xTieghan

    2. I’d love to make this, but I’m somewhat lactose intolerant ☹️
      what substitute milk do you think would work best for this soup?

    1. Hi Eileen,
      Really any mix of cheeses that you enjoy will work here. You could even just use all cheddar. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan

    1. Hey Kitty,
      I left the rind on mind, but you can also remove it, it’s totally up to you. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan

    1. Hi Tieghan,
      Can this be made without the beer or with something non-alcoholic instead, by any chance?
      I want to try this ASAP! lol
      However, I take medications that I can’t have alcohol with, and I learned last year that cooking or boiling doesn’t remove the alcohol the way I was always taught! I was blown away! lol
      So I’d love to know what you’d substitute for the beer, if anything.
      Thanks so much!

      1. I’m going to try this tonight and we don’t have beer so I’ll add just some more broth. Its similar to the zucchini broccoli chedder soup that is soo amazing!

      2. Hi Patrina,
        How about using an NA beer? I really think that will give you the best results, you could also do sparkling cider. I hope you love this recipe, please let me know if you give it a try! xTieghan

    2. Hi Charity,
      I think coconut milk would work well here, but any non-dairy milk that you enjoy is totally fine to use. I hope you love this recipe, please let me know if you give it a try! xTieghan

  45. I found out the other day from someone else’s comment that apple cider in USA is non alcoholic…. so just wanted to check, is the pumpkin beer in your recipe alcoholic or not? Ive never heard of it here in UK

    1. The Apple cider is non-alcohol here in the US (although there certainly are ciders containing alcohol). The pumpkin beer does contain alcohol! Many of our craft breweries make it this time of year. If you can’t find it, I would substitute your favorite beer…probably not a light beer. I probably won’t use a pumpkin beer when I make it. 😊

    2. Hey Leah,
      I used alcoholic pumpkin beer. I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. So I’d love to make this but I’d need to use gf beer which is fine but how could I make up for the hint of pumpkin? A tablespoon or two of pumpkin purée?

      1. Hey Cari,
        Sure, I bet that would be fantastic! I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan