So where I am, it is totally soup season. This Brie + Cheddar Apple Beer Soup with Cinnamon Pecan Oat Crumble is seriously the best!!

Brie + Cheddar Apple Beer Soup with Cinnamon Pecan Oat Crumble | @hbharvest

And I love it.

Brie + Cheddar Apple Beer Soup with Cinnamon Pecan Oat Crumble | @hbharvest

Although, I actually heard the temps in Ohio where a little chilly over the weekend too. So does that mean the rest of you guys are catching some colder temps as well?? I am kind of hoping so because I am really excited about soups this fall.

I have so many many on my list of must makes, but I swear you guys, there is just not enough time. I was thinking the other day how nice it would be just to have a pause button. Ideally I would just pause life a little while so I could soak everything up and not let it pass by before my eyes, like it does everyday. It’s actually a little scary how fast things go. I know that everyone says this, but honestly as I get older it just becomes more and more clear. Enjoy life now, do what you love and try to slow down a little.

I am doing what I love, but the whole slowing down thing?? Yeah, I do not think that is possible for me. But I am young, so slowing down can come later in life, like it naturally should – right??

Brie + Cheddar Apple Beer Soup with Cinnamon Pecan Oat Crumble | @hbharvest

Brie + Cheddar Apple Beer Soup with Cinnamon Pecan Oat Crumble | @hbharvest

Umm, but SOUPS!!! Let’s talk soups.

Especially this one. It’s the perfect soup for mid September. Not too heavy, but still just cozy enough. Does that make sense? Probably not, but I’m going to go with it anyway.

Brie + Cheddar Apple Beer Soup with Cinnamon Pecan Oat Crumble | @hbharvest

Brie + Cheddar Apple Beer Soup with Cinnamon Pecan Oat Crumble | @hbharvest

I have been dreaming of this Brie + Cheddar Apple Beer Soup for a while now. Ever since last fall, I have loved the combo of apples and cheddar. I think the two are the perfect match. It’s something about the tart apples with the sharp cheddar cheese, they are just so good together.

Some of you may think I am crazy, but just give it a try. You don’t really taste apples, more just their sweetness. It’s kind of hard to explain, so just try it. If you like apples, cheddar and soup, than I am almost positive you will love this.

Also, if you use honeycrisp nothing can go wrong. They are SO flippin good right now. I think I have like three a day. Yep, not one, or two, but three. I love them!

Brie + Cheddar Apple Beer Soup with Cinnamon Pecan Oat Crumble | @hbharvest Brie + Cheddar Apple Beer Soup with Cinnamon Pecan Oat Crumble | @hbharvest

Then there is the cinnamon, pecan and oat crumble?

I know that this may seem totally out there, putting a crumble on top of soup, maybe even way out there. But if you haven’t noticed, sometimes I like to do that. Sometimes my way out there ideas just turn out bad, and the recipe never gets seen. But sometimes, they just turn out soo good and I cannot wait to tell you about them!

Clearly this is one of those times.

I had a ton of doubts about the cinnamon topping though. So much so that it actually made me second guess the whole soup. I even made a whole second topping for the soup, took hours contemplating what to do and in the end it was the cinnamon pecan crumble that won by a long shot. I always knew that’s what I wanted to do, but all my second guessing. UGH. When will that ever stop??

Going with your gut is always the best opinion. Never stray from your gut feeling and I truly believe you will be golden. Go with the gut.

Brie + Cheddar Apple Beer Soup with Cinnamon Pecan Oat Crumble | @hbharvest

Brie + Cheddar Apple Beer Soup with Cinnamon Pecan Oat Crumble | @hbharvest

And when in doubt, just add more cheese. That never fails either.

Brie + Cheddar Apple Beer Soup with Cinnamon Pecan Oat Crumble | @hbharvest Brie + Cheddar Apple Beer Soup with Cinnamon Pecan Oat Crumble | @hbharvest

Brie + Cheddar Apple Beer Soup with Cinnamon Pecan Oat Crumble.

Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4
Calories Per Serving: 709 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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Cheddar Apple Beer Soup with Brie

  • 2 tablespoons olive oil
  • 1 sweet onion chopped
  • Salt and pepper to taste
  • 2/3 cup apple cider
  • 2 small Honeycrisp apples or 1 large, chopped
  • 2 teaspoon fresh thyme chopped (or 1/2 teaspoon dried)
  • 1 (12 ounce) beer I used pumpkin beer
  • 2 cups low-sodium chicken broth
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup flour
  • 1 cup whole milk
  • 1 cup shredded sharp cheddar cheese
  • 8 ounces brie rind removed + cubed

Cinnamon Pecan Oat Crumble


To make the Crumble

  • Preheat the oven to 350 degrees F.
  • Working on a greased cookie sheet or pyrex dish, add the oats, pecans, flour, brown sugar, cinnamon and salt. Add the softened butter and use your fingers to crumble it into the oats mixture until everything is moist and the butter is evenly distributed. Bake for 20 minutes, stirring halfway through cooking, until crisp is golden brown and smells amazing. I like to serve this warm, so I make it while the soup simmers.

To make the Soup

  • Heat a large soup pot over medium heat. Add the olive oil. Once hot, add the onions and a pinch of brown sugar. Season with a little salt and pepper. Cook about 5 minutes, stirring frequently, until softened. At this point, slowly add in the apple cider, let it cook into the onions, add more and continue to cook. Do this until the onions are caramelized. Add the apples and thyme to the pot and cook over medium heat, stirring, until softened, 8 minutes. Add in any remaining apple cider, the beer, chicken broth and cayenne. Bring to a simmer and cook 5-10 minutes or until the apples are tender. (This is when I bake the crumble)
  • Meanwhile, whisk the flour into the milk until smooth. Set aside.
  • Once the apples are soft, puree the soup until chunky smooth or completely smooth (whatever you like). Return the soup to the stove and bring to a low bowl. Whisk in the milk mixture and boil until the soup thickens slightly, about 5 minutes.
  • Stir in the cheddar cheddar cheese and brie until melted and smooth. Simmer the soup 5 minutes or until ready to serve.
  • Ladle the soup into bowls and top with the cinnamon pecan crumble. Plus maybe some extra cheese too!! Happy slurping!

Brie + Cheddar Apple Beer Soup with Cinnamon Pecan Oat Crumble | @hbharvest

And yes, it is cold enough here in the mornings and at night that a sweater, scarf and boots are a must.

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    1. Hey Marta,
      Yes:) All of my recipes are available in grams, simply click the “metric” button right below the list of ingredients. Please let me know if you have any other questions! xTieghan

  1. This soups just screams autumn and autumn is everything that I love. Do I really need to say how much I love this soup?

  2. 2 stars
    Hey! I tried this soup— the store had no pumpkin beer soup so we had to use what was at hand— “Alexander Keith’s India Pale Ale.” To anyone thinking of making this soup, I found it doesn’t substitute well with regular beer when the pumpkin beer sells out. I found that the soup had an overwhelming sense of “hot beer,” and if you have an odd measurement of beer in a can, LESS is more! The Pale Ale was actually quite disgusting, and we drank the soup leaving an acidic feeling at the back of our throats, and it was a far cry from complimentary to the cheese. After that attempt I am not craving more of this soup, but for those of you who find the pumpkin beer sold out at the store— wait until next year, instead of substituting it for a regular can.

    1. Hi Emily! I am so sorry this did not work for you. I hope you are able to try this again and enjoy it with some pumpkin beer. I would love to help in anyway I can! xTieghan

    1. Hi Ashlee! I am sorry to hear that. Is there anything that went wrong while making this? Or anything I can help with? xTieghan

  3. 4 stars
    This soup is super flavorful! I’ve loved all your recipes I’ve tried so far! The only issue I had with this recipe was the brie cheese did not melt and I ended up straining it after letting it simmer for an additional 20 mins. Any suggestions?


    1. Hey Chrissy,
      Thanks for giving the recipe a try, I am sorry you had issues with the brie. Did you adjust the recipe at all? Also, did you remove the rind from the brie, this is key:) I hope this helps for next time, please let me know if you have any other questions! xTieghan

    1. Hey Jenn! The leftovers freeze nicely for up to 4 months. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  4. 5 stars
    This was the recipe that led me to your blog! It is one of my all-time favorites, although I keep finding inspiration from you! Because my husband and I are not beer drinkers and rarely have it on hand, I have found hard cider to be a worthy substitute! Thank you for sharing your kitchen and recipes!

    1. Wow yes! I am so glad you have been enjoying this one Andrea! Thank you and I hope you continue to enjoy my recipes! xTieghan

  5. This recipe sounds incredible. Quick question and don’t tease me (too much). I was wondering how much beer flavour this actually has? I’m one of the few ppl on this planet that doesn’t actually care for beer but I really want to give this soup a go!

    1. Hi Tammy! The beer flavor doesn’t shine through all too much, but if you are worried about it you can use chicken or vegetable. That is great too! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. HI! The spoon is a vintage store find. So sorry, I do not have a link. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  6. Sorry if someone already asked this – but what can you substitute for the beer to serve it to an alcohol free person?

    1. Hi Maggie! I recommend using about 1 1/2s cups of low sodium chicken or vegetable broth OR for more flavor, apple cider! Either of these will be great. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. HI Fran! Yes, this soup freezes well. Just make sure to leave the topping off and add that before serving. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. Hey Karen! Yes, this can be frozen, Just gently reheat on the stove. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. This will serve 4 as a main, 6 as a side. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan

  7. 5 stars
    I love this soup! Its definitely my new favorite. I’ve made it several times but last time I tried a beer called “Dagon’s milk” (I know it sounds weird) but its brewed in used bourbon barrels and it took this soup to a whole new level of amazing.

  8. 5 stars
    First, why do people “review” a recipe without even making it? There’s nothing more frustrating than scrolling through a bunch of reviews that say “I’m GOING TO make this” or “This looks good”. Uggh!
    Back to this soup. Wow, talk about a new fall favorite! As I read through the recipe, it sounded pretty sweet, especially with the topping, so I doubled (or tripled) the cayenne – a few really generous shakes. Gave the soup a tiny amount of spice, that was perfectly offset by the oatmeal crumble topping. The brie made this incredibly smooth, creamy, and luxurious. My daughter went back for seconds, then thirds! This is the bomb!

  9. Hi! I’ve made this soup several times, it’s my favorite! But I have a question: are you supposed to peel the apples or no?

    1. Hey Caitlin! I do not like to peel my apples and love the texture and flavor from the apple skin. Please let me know if you have any other questions. So glad you love this recipe! Thanks! xTieghan

    1. Hey Jenny, I recommend using canned coconut milk in place of the milk. Please let me know if you have other questions. I hope you love this recipe! thanks so much! xTieghan

    1. HI! I have not frozen this personally, but I am sure it would freeze just fine. I would think it would freeze up to 3 months. Thaw overnight in the fridge. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

    1. Hey Chris! Sadly the flatware came from a vintage store so I don’t have a link for you. So wish I could help! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

    1. Yes, that works great. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

    1. Sorry, that is a typo. Recipe is all fixed. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? ?

    1. I recommend using chicken broth. Please let me know if you have any other questions. Hope you love this recipe! Thanks! ?

  10. Sounds wonderful. Can I substitute corn starch for flour in thyme soup? What could I substitute for the flout in the topping?

    1. I think corn starch should be fine in the soup. For the topping, can you use a GF flour. Please let me know if you have any other questions. Hope you love this recipe! Thanks! 🙂

  11. 4 stars
    To anyone having trouble with getting a smooth soup here are a few tips I wanted to share
    1. Use quality cheeses! Lower quality cheeses will have more stabilizers in them and cause them to not melt evenly
    2. Make sure your base is sufficiently hot enough and whisk in little bits at a time

    Also, I thinned my soup out using an extra half cup of chicken broth – personal preference because a thinner soup is easier on my tummy, and it was still absolutely delicious! I also added a few dashes of Worcestershire because I love the flavor it adds to soups.

    For the crumble, 15 minutes was perfect for me. I used my kitchen aid with the paddle attachment because i like how the butter gets crumbled and incorporated when using it.

    Thanks for the yummy fall recipe!

  12. 2 stars
    I’m not sure if I did something wrong, or if this recipe needs tweaking. I followed the directions exactly, but it took me 75 minutes to make this soup. The topping was completely blackened at 25 minutes and I had to throw it away. The soup was gritty and greasy, even after blending, and just not very good, after all that work. The cheese never really melted all the way and it seemed like too much. I spent 20 minutes caramelizing the onions and I couldn’t even taste them. I was very disappointed. It seemed like it was going to be so good.

    1. Hi Lisa, I am so sorry for the trouble. Unfortunately, it is very hard to say what went wrong without know how the soup was made. Again, so sorry for the trouble. Let me know if I can answer any questions for you. Tieghan

    1. Hey Andrea! So sorry this did not turn out great for you. I suggest trying pumpkin beer if you try this recipe again, I think it gives a nice flavor. Sorry again!

  13. This is a lovely soup – so different and delicious. Even my husband liked it. I will be serving it again to a ladies birthday luncheon group. Thank you for the recipe.

  14. I just made this and I love it. It is really heavy so a small bowl filled me up. The cheese wasn’t melting great and was just looking too thick and weird so I gave it another run through with my immersion blender. Worked perfect. I did burn the nut mixture so that stunk. Gonna make another batch and only cook for 18 min.

  15. I was wondering if the amount of beer used is 1 ounce, or 1- 12 ounce beer? Thanks can’t wait to make this soup!

    1. Hey Sam, really sorry you did not enjoy this recipe. I hope it doesn’t stop you from trying some other recipes on my blog! Have a great week ?

  16. I made this soup earlier this month after bookmarking it when it was first posted. Not what I would call light, but it was very good. So very fall. I subbed out almonds for the pecans. Makes a ton of crumble so no need to be light on that when serving.

  17. Hm is this soup really for 4 people? I didn’t even include the crumble on top and it looks like it will come to about 1,450 calories per person?!? That seems kind of insane

    1. Hi! It is for more like 6-8, but 4 if you are super hungry! The soup is meant to be more of a side. Thanks!

  18. I cook ALOT and this is the first recipe I’ve ever commented on! I read plenty but have never added to the reviews before.

    I made your soup tonight. It took a little longer than expected but I was also roasting a chicken so it worked out with both finishing at the same time.

    Wow. It was delicious and my company loved it (even took leftovers home). I used 2 Fuji apples, fresh thyme, some kind of blue moon pumpkin beer, and home made chicken stock. I cooked some bacon, added that to your topping (cooked separately) and it was so good!

    The only thing that stood out as strange was my brie didn’t melt into the soup, there are still cubes of brie (which isn’t really a problem!) If I hadn’t already throw my immersion mixer in the sink I could have just used that again to emulsify the brie cubes.

    I think I’ll freeze it to see what happens.

    Thank you so much! I”m going to go look at your website now and see what other gems you have hidden!

    1. Hey Shelley! hmmm, Sausage would be great I am sure, maybe something spicy! I also think grilled chicken would work! 🙂

      Thank you!

    1. Thank you so much! Unfortunately I bought those at an antique shop. I think you can find them on Etsy as well.

    1. Hi Karolyn! I prefer honeycrisp for cooking, but I am sure granny smith will be fine if you love eating them. Let me know if you have questions. Thanks! 🙂

  19. Hi!

    I just wanted to say thank you for this recipe! I made it on Sunday and it was AMAZING. Will definitely make again, it was so rich and delicious!

  20. I just came across your recipe. I am a huge soup lover. I live in Texas so we don’t get a lot of cold weather. But I am dying to try this anyway. I have never cooked with beer. The question I have is what kind of flour am I supposed to use? All purpose or self rising?

  21. Great recipe. I was making for a dinner party so after blending it I put it into my preheated crockpot. Then I followed the rest of the steps in the crockpot. Once it was done I turned to warm and it sat there just fine until my dinner party. I was able to make it earlier in the day and have it ready to go later. I also substituted cream for the milk because I wanted a creamy soup. I’d say this recipe feeds closer to six instead of four. I had eight people coming so I doubled the recipe and had plenty left over. The crumble was just delicious. The soup was a hit and everyone wanted the recipe. I’ll definitely make it again.

  22. My family loved it! Will make this part of my yearly fall traditions for sure. A tad sweet so may leave out the brown sugar next time, but we also had really sweet apples. Otherwise all the complex flavors were amazing.

  23. This looks delicious! I was curious if you mince your onions so small that they disappear in the soup? And do you have to whisk the cheese in for a super long time? I stirred for about 10 mins but it was still pretty chunky and stringy :'( any other tips for technique would be helpful!! Thanks for another great recipe!!

    1. Hey Jessica! I actually puree the soup the get rid of the onions. Sometime the cheese doesn’t melt if it’s not a high quality OR if the soup is too hot when you add the cheese it can almost burn. My cheese was not chunky, but it is string a bit. Let me know if I can help in any other way. Thank you!

  24. This looks delicious. I would like to make it for a soup party I’m going to. Can you make this soup ahead of time or will the cheese thicken after cooling?Thanks

    1. HI Cindy!! The soup will thicken a bit, but if you just add a little broth or water when reheating I think it should be fine. Please let me know if you have questions. Thanks!

  25. Looks delicious but curious how to measure/chop all the ingredients in the 10 minutes it says to prepare? Looks closer to an hour. Hate when recipes say they are Quick but one look at ingredients tells you it’s not.

  26. This looks amazing! I am in love with your spoon too hehe, but I’m a Fall junkie! Question, do you taste the beer? I’m not a beer drinker, so am wondering if it makes a difference if I omit it?

    1. Hey Neyssa!! Thank you!! You really do not taste the beer, so I think it would be fine. That sound, you can replace the beer with chicken or veggie broth. Let me know if you have questions. Thank you!

  27. I just made this soup for a Beer/Soup pairing party I attended this last weekend. I doubled the recipe (doubles perfectly) and it got rave reviews at the party!!!! Everyone loved it and my crockpot was empty when I left! Sadly, when I made the crumble topping it got insanely burnt in my oven! 🙁 Seeing as no one else had that problem, I’m thinking there must have been an issue with the temperature my oven cooks at… (I just moved to a new place and haven’t used the oven much yet). I’ll have to give the crumble another go when I make it next. Thank you for a simply outstanding soup!

  28. I just caught this recipe, and I am SOOO excited about it! We live in a wee town in the Canadian Arctic, so it’s soup weather here for 8-9 months of the year. Since we also live right across the street from the school, our grandkids come here for lunch every day and this looks like something they would love as well (they went gaga over a Potato Apple Brie soup I made earlier this fall). I am especially looking forward to the crumble on top – something I LOOOOVE in nice restaurants, but yet it never seems to happen at home. Well that changes now! Thanks for this amazing looking recipe and also for the kick in the pants to get out of my rut and try something new here.

    1. Hi Kathy!

      I do not peel my apples, but if you are not a fan of the texture, I would peel than. Enjoy the soup and thank you!

  29. Oh wow yum, this sounds so amazing. Love that you put the apples and cheddar together (2 things I love!)! Can’t wait to try it.

  30. I hate to be a downer, but I just made this and it was terrible. Everyone loved the granola but wouldn’t eat the soup. The ACV was too strong (even though I let it all cook into the onions). It made the cheese curdle. We couldn’t taste all the lovely cheese or apples in there because the ACV was too strong. Super bummed, too. It LOOKED and sounded super tasty.

      1. Ugh! I totally used ACV instead of apple cider! I read it over like 4 times and never caught that. Can I blame it on baby brain??? I’m sure it would have been lovely with apple cider.

  31. Hi, can you suggest a substitute for the beer? Could you double the apple cider? Or use hard cider? Or anything else… ideally not alcohol and not wheat. Thanks!!

    1. Hi Nicole,

      I would use chicken broth. I think doubling the apple cider might make this a bit sweet. Let me know if you have any other questions.


  32. So I was getting my menu for the next week ready and was trying to move the link for this to a different board on Pinterest only to discover someone flagged it as spam ?so I can even Repin it

    1. The same exact thing happened to me, I was also trying to move it to a new board when I saw it was flagged as spam! I emailed Pinterest to tell them that it was a mistake, hopefully they will un-flag it.

      1. I did move the recipe but I literally took screen shots of the whole thing lol just incase. Its seriously my favorite soup I had to make sure I had the recipe one way or another

  33. This sounds amazing except one little detail: I don’t like sharp cheddar. Do you have a recommendation for a replacement? I think maybe just a mild cheddar would work, but I’m bad at cheese 😉

    1. Mild cheddar will be great! really, any melting cheese you like would work though. Thanks so much and I hope hope you love the soup! 🙂

  34. Wow, this looks amazing. Beer + brie + cheddar + apples + granola = I know it’s going to be amazing. But I’m a bit scared about the huge amount of cheese the recipe calls for: 24 ounces in total for just 4 persons. That’s 6 ounces per person. Roughly 170g if I’m not mistaken. I’m a cheese lover and couldn’t do without it in my life but it seems like so much. Would there be a way to use only 12 ounces in total and still have the soup taste yummy do you think?

  35. Wow! This was amazing! I confess, I made it a little different than the recipe. I accidentally added the apples before the apple cider 🙁 I bet that caramalizing the onions in the cider would be extra delicious 🙂 I was really in the mood for bacon tonight so instead of the crumble topping, I crumbled bacon to do a more savory version 🙂 and served it was a crusty loaf of bread. Holy cow awesome! Tomorrow I will reheat it and try to crumble! Thank you!

  36. It’s in the 90’s here in California, but I stumbled across this recipe today and I just HAD to make it. It’s all my favorite Fall flavors in one soup! I’ve always been a sucker for soup growing up, so this was perfect. I am eating it as I type this, and it is deliciousness. Thank you for this recipe, I will be making it again!

  37. SO GOOD. I just made this and I want to eat it forever. Would you be okay if I linked you from my blog for this recipe?

  38. Oh my god, I’ve made this twice now and it’s amazing! First time I pureed the soup and used pumpkin beer. The second time I left it a little chunky, used a little more apple cider when cooking the apples and added guiness… it was way better than the first time. Absolutely delicious. Both times I made as a specail meal for guests and made pretzel bites with them. Everyone loved loved loved it! Will be a go to recipe in our home.

  39. I made this soup last night for my friend who is a chef and her boyfriend. This was AMAZING. Really easy to make – and I loved that the combinations of the soup with the crumble seems so weird but tasted SO RIGHT. Thanks for an amazing dinner party 🙂 Again!

  40. Please note that it is not “gluten free” with the beer added in. You would have to use a GF beer (I love New Planet or Omission!) Looks awesome!

  41. I made this soup as part of our Canadian Thanksgiving meal. It was a huge hit! My mother in law said it tasted perfect for fall. Thanks for continuing to make such wonderful recipies!

  42. This soup was really yummy! But about half way through eating it, it kind of congealed and got clumpy. Is this pretty normal for cheesy soups? Just curious! 🙂

    1. Hmm?? That is weird, once it cools completely that can happen, but now as you are eating it. Did you possibly add too much flour? Cheesy soups do get thick as they continue to cool though.

      1. Sorry to be a downer, but I had the same issue; it was disgusting. I have made beer cheese soup before, albeit with a different recipe, and I have definitely not had this issue. My husband and I were so grossed out by the texture that we ended up throwing away the whole recipe.

        1. Hey Alison, I am so sorry the soup got clumpy on you. I have had many people email me regarding this recipe and how much they love it, so it bums me out it is not working for you. Did you do anything differently?

  43. My boyfriend and I just finished making and having this recipe for dinner. AMAZING. So hearty and every flavour comes out perfectly. Ive never had such a rich warming soup! I think my boyfriends words after eating it were “Whoa, what a ride”

  44. Any news on how this keeps after the initial day of making it? For example, if I make some tonight will it be good for leftover tomorrow? Can it be frozen? Looks delicious – can’t wait to try!

    1. Leftovers are great and yes, it can be frozen. Just de-thaw in the fridge overnight. Hope you love the soup and please let me know if you have anymore questions.

  45. So I made this last night for dinner and served it with a beer bread it was so good! Im having leftovers for lunch and cannot wait to make it again. The whole family really liked it!

  46. Somehow I feel like I have no idea what this would taste like and know exactly what it would taste like at the same time. What awesome flavors to use together, I mean where do you come up with this stuff?! I’ve GOT to try this out soon.

  47. Also, you mention to add the butter along with the cheeses but it’s not in the ingredient listing. How much? Same with the flour in the crumble. It’s noted in the recipe instructions but not in the ingredients listing. Or maybe I’m blind! 🙂

    1. You are not blind and I am so sorry, there is now butter and I fixed the measurements for the flour. Thanks so much! 🙂

  48. I was wondering about the flavor, is it sweet at all or just savory? Seems like the brown sugar and the apple cider would lend it’s self towards sweet and savory, then the crumble.

  49. Tieghan, this looks fabulous. I NEED to make this. And I may be the only one in my house that will eat it (hubby and sons sound a lot like your brothers!) but that just means more for me! 😉

  50. I saw this earlier today and all I dreamt about today was how to get this huge bowl in front of me. This is seriously some good looking and sounding soup!! I wish you were near me so I can come over for some 🙂 hehe

  51. I love soup year round. BUT this one does seem very fall like to me. It looks grand. The ingredients are wonderful. I suspect I would be filling my bowl a second time except its so rich. Yum.

  52. We’re not quite ready for soup season here in San Diego, but I am definitely saving this for next month :)!!

  53. THREE CHEERS FOR SOUP SEASON!!!!! i have a shit ton of brie in my fridge right now, and an apple tree that has so many apples on it, it’s about to fall right over. PERFECT.

    1. Have I ever told you how jealous I am of your farm life?? I SO want and apple tree in backyard!! 🙂

      I do have all the brie though. for some reason my fridge is STOCKED with brie. I love that too! Thanks Molly!

  54. I am obsessed with soup no matter what the temperature is outside, like seriously LOVE IT! I cannot wait to make this, my only question is it says 1/4 flour i assume its 1/4 cup i just wanted to double check..

    1. Hey Kimberly!!

      Yup, it is a 1/4 cup, sorry about that/ And yes to soup!! 🙂
      Thanks and and hope you love this soups!

  55. Wow! That last photo made me want to snuggle up on the couch with my comfiest sweater and, of course, that soup! Your styling for this was spot on!

  56. I want to make this right now…you think it qualifies for breakfast food thou? Here in Tn, mornings are really cold (@ least this week) so I Must eat it for b’fast. I’m totally up for the challenge!

    1. Haha! I think this could totally be breakfast. I mean there, is fruit, oats and healthy nuts. Work for me! 🙂
      Thanks Sarah!

    1. Thanks Steph!! My parents actually brought is back from Utah for me, but I have seen similar spoons at Anthropologie.

  57. By the way, I really like your spoon! At first I was like “why the heck is there a stick in her soup?” #secretingredient. But then, the mystery was resolved. I want one like that!

  58. Yah. I’m in Ohio, and it is definitely soup season. I wish that my family would go for this, because I totally would!

  59. This looks incredible! Can’t wait to go apple picking – I will be making this pronto! Also where do you get the great bowls? I am so jealous!

  60. Wow! This soup looks deliciously creamy and rich. I love the combo of apples and cheese, especially honeycrisp. I love them.

  61. Having JUST moved back to Washington State, and I am in major need of some good soup-age. And then you said brie, cheddar, apple, beer and oat crumble in the same sentence and y life with compl-eat. Pinned!

  62. I love cheddar ale soup because it’s like fondue in a bowl…but this soup with the crumble on it beats any cheddar soup I’ve ever had. This is definitely getting added to my to do list…and life does seem to go faster the older you get so stop and enjoy it as much as possible.