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Creamy Brie and Apple Soup

Serves 4 to 6
Time 35 min
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.
Ingredients
  • 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 sea salt
  • 2 teaspoons fresh thyme leaves
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Method

In a medium saucepot, heat oil over medium-high heat until hot.

Add onion and celery, and cook, stirring occasionally, until browned and tender, 8 to 10 minutes.

Stir in apples and broth, and bring to a boil.

Reduce heat to medium-high and simmer until apples are very tender, about 10 minutes.

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 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 sea salt
  • 2 teaspoons fresh thyme leaves
Shop with Prime

Exclusively for Prime members in select ZIP codes.