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So where I am, it is totally soup season. This Brie + Cheddar Apple Beer Soup with Cinnamon Pecan Oat Crumble is seriously the best!!
And I love it.
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??
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.
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!
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.
And when in doubt, just add more cheese. That never fails either.
Brie + Cheddar Apple Beer Soup with Cinnamon Pecan Oat Crumble.
Servings: 4
Calories Per Serving: 911 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
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
- 1 cup old fashioned oats
- 1 1/2 cups whole raw pecans
- 2 tablespoons flour
- 2 tablespoons brown sugar
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 6 tablespoons unsalted butter
Instructions
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!
And yes, it is cold enough here in the mornings and at night that a sweater, scarf and boots are a must.
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 😉
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! 🙂
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?
HI! You can use as much or as little cheese as you like! The soup will be great either way. Enjoy!
Thanks! I’ll definitely give it a try and leave some feedback about the quantity of cheese I ended up using.
I was wondering what kind of apple cider you used? Was it a hot apple cider or an alcoholic cider?
HI! It was hot. Hope you love the soup!
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!
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!
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?
SO happy you loved these, THANKS!! And sure!
Thank you!
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.
I have an allergy to onions, so I was wondering if you would recommend any substitutions for this?
Hey Sara, just leave the onion out. No big deal. Enjoy the soup!
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!
Making this soup tonight for dinner. Cant wait to try it!
I hope you loved it!! Thanks so much! 🙂
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!
Thanks for the tip, Gina! 🙂
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!
Awe! So happy you made this for such a special meal, thank you!
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! 🙂
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.
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.
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?
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”
YAY! So excited you guys loved this. It’s one of my favorite soups! 🙂
Thanks!!