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Brie and Cheddar Apple Beer Soup

Brie and Cheddar Apple Beer Soup
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Thank you Half-Baked Harvest for the recipe!

Ingredients

  • 3 Tbsp salted butter

  • 2 Tbsp extra-virgin olive oil 

  • 1 small yellow onion (chopped)

  • 2 Tbsp fresh thyme leaves

  • 1 Tbsp chopped fresh sage

  • ¼ cup all-purpose flour

  • 2 cups whole milk

  • 2 cups low-sodium veggie or chicken broth

  • 1 bottle or can of pumpkin beer

  • ½ cup apple cider

  • 1 Honeycrisp apple (chopped)

  • 4 oz. creamy brie (cubed)

  • ¼ tsp cayenne 

  • 1 large pinch kosher salt and black pepper

Instructions

  1. Melt the butter and olive oil in a large pot over medium heat. Add the onion, thyme, and sage and cook until fragrant — about 5 minutes. 

  2. Whisk in the flour and cook until golden, about 1 minute, and gradually whisk the milk in until it’s smooth. Add the broth, beer, cider, apple, and a large pinch of salt and pepper. Bring the mixture to a simmer, reduce the heat to medium, and cook uncovered until the apple is tender — about 10 minutes. 

  3. Remove the soup from the stove and puree it in a blender. 

  4. Return the soup to the stove and set it over low heat. Stir in the cheddar cheese and brie until it’s melted and creamy. Finally, add in the cayenne. 

  5. Ladle the soup into the bowls and top them with a little extra cheddar and fresh thyme.

Find it online: https://shesafullonmonet.com/souptober-soup-recipes/