Creamy Brie and Apple Soup

Creamy Brie and Apple Soup

Serves 4 to 6

Turn a bit of leftover Brie (that is if you actually have any leftover) into a rich and creamy fall soup with the combination of sweet and tart apples.

  • 1 tablespoon extra-virgin olive oil
  • 1/2 medium sweet onion, chopped
  • 2 stalks celery, chopped
  • 2 Granny Smith apples, peeled, cored and chopped
  • 2 Braeburn apples, peeled, cored and chopped
  • 4 cups low-sodium vegetable broth
  • 3 ounces Brie, rind removed (1/2 cup chopped)
  • 1/4 teaspoon coarse salt
  • 2 teaspoons fresh thyme leaves
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In a medium saucepot, heat oil over medium-high heat until hot. Add onion and celery, and cook 8 to 10 minutes or until browned and tender, stirring occasionally. Stir in apples and broth, and bring to a boil. Reduce heat to medium-high and simmer about 10 minutes or until apples are very tender. 

Transfer apple mixture to a blender. Add Brie and salt, and purée.

Return soup to the saucepot and heat over medium heat until hot. Serve garnished with thyme.

Nutritional Info: 
Per Serving:Serving size: about 1 cup, 160 calories (60 from fat), 7g total fat, 3g saturated fat, 15mg cholesterol, 310mg sodium, 22g carbohydrate (3g dietary fiber, 16g sugar), 4g protein

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