Apple and Brie Soup

By
Brett Moore
Brett Moore
Brett Moore
Before becoming a food writer, Brett Moore earned a culinary degree and worked as a professional chef.
Learn about The Spruce Eats' Editorial Process
Updated on 06/27/21
Bowl of Apple and Brie Soup

AnnaPustynnikova / Getty Images
Prep: 20 mins
Cook: 45 mins
Total: 65 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
307 Calories
21g Fat
19g Carbs
12g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 307
% Daily Value*
Total Fat 21g 27%
Saturated Fat 13g 64%
Cholesterol 67mg 22%
Sodium 444mg 19%
Total Carbohydrate 19g 7%
Dietary Fiber 2g 8%
Total Sugars 11g
Protein 12g
Vitamin C 5mg 25%
Calcium 97mg 7%
Iron 1mg 6%
Potassium 312mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This creamy, velvety soup brings together the classic combination of brie and fresh apples. The cheese creates a wonderful savory and sharp flavor to soup while bringing a very nice creamy texture. Apples and spice lend an interesting depth of flavor. This will become everyone's favorite comfort soup. A delightful starter to any meal, the addition of bread makes this soup into a meal itself.

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Ingredients

  • 8 ounces brie cheese, rind removed, cut into cubes

  • 2 large apples, peeled and cored, cut into 1-inch cubes

  • 1 medium yellow onion, peeled and roughly chopped

  • 1 stalk celery, roughly chopped

  • 2 1/2 cups chicken stock (or water)

  • 3 tablespoons unsalted butter

  • 2 tablespoons all-purpose flour

  • 1/2 teaspoon white pepper

  • 1 teaspoon ground cumin

  • 1 teaspoon ground ginger

  • 1/4 tsp kosher salt

  • 1/4 cup heavy cream

  • 1 tbsp chopped chives

  • 1/2 teaspoon nutmeg

Steps to Make It

  1. Gather the ingredients.

  2. Melt butter in a large pot over medium heat.

  3. Add onions, apples, and celery. Sauté until soft, about 8 to 10 minutes.

  4. Add flour to make a roux and continue to cook for another 2 minutes.

  5. Pour in chicken stock or water while continuing to whisk mixture.

  6. Add white pepper, cumin, and ginger. Bring to a boil.

  7. Reduce temperature to a simmer and continue to cook for 15 minutes.

  8. Remove mixture from heat and puree in a blender or food processor.

  9. Return pureed mixture to pot and bring back to a medium temperature.

  10. Add cheese cubes. After cheese has melted, mix well.

  11. Add salt to your taste.

  12. Just before serving, whisk in heavy cream, and sprinkle on chives and nutmeg.

Use Caution When Blending Hot Ingredients

Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.

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