Brie Soup
Indulge in the creamy decadence of Brie Soup, a luxurious blend of velvety brie cheese and rich, aromatic ingredients. This irresistibly smooth soup starts with a base of sautéed onions and garlic, enhanced by a splash of dry white wine for depth. It’s then elevated with heavy cream and melted brie, creating a silky texture that’s perfect for cozy dinners or entertaining guests. Fresh thyme and chives add a lovely herbal touch, while optional crusty bread or croutons provide the ideal complement. Ready in under 45 minutes, this gourmet soup is as easy to make as it is elegant to serve. Perfect for cheese lovers and fans of creamy soups alike, Brie Soup is a must-try for your recipe collection!
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 2 tablespoons All-purpose flour
- 0.5 cup Dry white wine (e.g., Sauvignon Blanc)
- 4 cups Low-sodium chicken or vegetable stock
- 1 cup Heavy cream
- 8 ounces Brie cheese, rind removed and cubed
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Chives, finely chopped (for garnish)
- 1 serving Crusty bread or croutons (optional)
Instructions
In a large pot or Dutch oven, melt the butter and olive oil over medium heat.
Add the chopped onion and sauté for 5–7 minutes until soft and translucent. Stir in the minced garlic and cook for another 1–2 minutes, stirring frequently, until fragrant.
Sprinkle the flour over the onions and garlic, stirring constantly to create a roux. Cook for 1–2 minutes to eliminate the raw flour taste.
Slowly pour in the white wine, stirring to deglaze the pot and create a smooth base. Let it bubble for 1–2 minutes until slightly reduced.
Gradually add the chicken or vegetable stock, whisking constantly to avoid lumps. Bring the mixture to a gentle simmer.
Reduce the heat to low and stir in the heavy cream. Add the brie cheese cubes, a few pieces at a time, and stir until fully melted and incorporated. This should take about 5–7 minutes.
Season the soup with salt, pepper, and fresh thyme leaves, adjusting to taste.
Using an immersion blender, carefully blend the soup until completely smooth. Alternatively, you can transfer the soup in batches to a standard blender, being cautious with the hot liquid.
Return the soup to low heat and warm through, ensuring it does not boil.
Ladle the soup into bowls and garnish with chopped chives. Serve immediately with crusty bread or croutons, if desired.
Nutrition Facts
Calories |
2250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.3 g | 238% | |
| Saturated Fat | 104.9 g | 524% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 529 mg | 176% | |
| Sodium | 3427 mg | 149% | |
| Total Carbohydrate | 48.1 g | 17% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 7.7 g | ||
| Protein | 58.6 g | 117% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 533 mg | 41% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 867 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
