Brie Cheese Soup Recipes

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CREAM OF BRIE SOUP

Very tasty soup. Great as a starter or light lunch. So good served in hollowed-out large Kaiser rolls!

Provided by Sandra

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 55m

Yield 4

Number Of Ingredients 9



Cream of Brie Soup image

Steps:

  • Melt the butter in a large saucepan over medium heat; cook the onions and celery until the onions are translucent, about 5 minutes. Stir in the flour, and cook for 3 minutes, stirring constantly. Gradually whisk in the chicken stock. Simmer until the celery is tender, about 20 minutes, stirring occasionally. Stir in the Brie cheese, and allow to melt for about 5 minutes.
  • Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth, and pour into a clean pot. Heat the soup to almost simmering over medium-low heat. Pour in the cream. To serve, garnish with red and green pepper strips.

Nutrition Facts : Calories 394.9 calories, Carbohydrate 10.5 g, Cholesterol 108.5 mg, Fat 33.5 g, Fiber 1.1 g, Protein 14.1 g, SaturatedFat 20.8 g, Sodium 1155 mg, Sugar 2.2 g

¼ cup butter
1 small onion, minced
3 stalks celery, chopped
¼ cup all-purpose flour
4 cups chicken stock
½ pound Brie cheese with the rind, cubed
½ cup heavy cream
1 tablespoon green bell pepper, cut into very fine matchsticks
1 tablespoon red bell pepper, cut into very fine matchsticks

BRIE SOUP

Make and share this Brie Soup recipe from Food.com.

Provided by TishT

Categories     Cheese

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12



Brie Soup image

Steps:

  • Sauté onions, shallots, and mushrooms in margarine for 5 minutes in a non stick skillet.
  • Add 3 Tbsp sherry and chicken stock and simmer for 10 minutes.
  • Add milk and cheese and stir until cheese is melted and soup begins to thicken.
  • Combine cornstarch and remaining 3 Tbsp of sherry and stir into soup.
  • Continue cooking until soup is thickened.
  • Season with pepper and nutmeg.
  • Taste; add salt if needed.

Nutrition Facts : Calories 248.8, Fat 8.1, SaturatedFat 3.9, Cholesterol 22.3, Sodium 725.7, Carbohydrate 16.8, Fiber 0.8, Sugar 11.5, Protein 13.8

1 bunch green onion, chopped (mostly white part)
4 tablespoons shallots, diced (optional)
1 1/2 cups mushrooms, sliced
1 tablespoon margarine
6 tablespoons sherry wine, divided
3 cups chicken broth, less salt
2 cups evaporated skim milk
4 ounces brie cheese, rind removed, cubed
2 tablespoons cornstarch
1/4 teaspoon pepper
1/8 teaspoon nutmeg
1/4 teaspoon salt

MUSHROOM AND BRIE SOUP

Provided by Food Network

Time 50m

Yield 6 servings

Number Of Ingredients 17



Mushroom and Brie Soup image

Steps:

  • Combine all of the seasoning ingredients in a small bowl.
  • Melt the butter in soup pot over medium-low heat. Add the onions and garlic and cook until soft. Stir in the sliced mushrooms and saute until the mushrooms are soft and reduced in size. Add the Chaps seasoning blend and stir. Deglaze the pot with 1 cup red wine and let it come to a boil. Add the chicken stock, heavy cream, and half-and-half. Bring to a boil, then reduce the heat and simmer for 10 minutes. Cool slightly before adding it to a blender.
  • Carefully pour the mushroom mixture into a blender. Blend until the mushrooms are all consistently chopped into small pieces. Add the mixture to the soup pot and bring it up to a simmer. Slowly stir in the cheeses while mixing with a whip or whisk. Season with salt and pepper, to taste, if needed. Ladle the soup into bowls and enjoy!

2 parts kosher salt
2 parts granulated garlic
1 part dry whole thyme
1 part paprika
1/2 part ground black pepper
2 cups butter
1 cup diced onions
1/2 cup chopped garlic
3 pounds mushrooms, sliced
3 tablespoons Chaps seasoning blend
2 cups red wine
3 cups fresh chicken stock
4 cups heavy cream
3 cups half-and-half
2 cups shredded Brie cheese
2 cups shredded pepper jack cheese
Salt and freshly ground black pepper

BEST-EVER BEER CHEESE SOUP

Provided by Amy Thielen

Time 55m

Yield 6 servings

Number Of Ingredients 17



Best-Ever Beer Cheese Soup image

Steps:

  • In a large stockpot, melt the butter over medium heat. Add the carrots, peppers and 1/2 teaspoon salt and cook, stirring, until the vegetables are soft, about 5 minutes. Add the flour and cook, stirring, until well incorporated, about 5 minutes more.
  • Add the chicken stock, beer and half-and-half and cook, whisking often, at a very slow simmer over medium-low heat for 15 minutes.
  • Add the cheddar to the soup by the handful, whisking each batch until smooth. Add the Worcestershire, hot sauce, 1/2 teaspoon black pepper, the nutmeg, mustard and lemon juice, and stir to combine.
  • Puree the soup in batches in a blender (holding a thick towel over the lid to prevent overflow) until very smooth.
  • Just before serving, reheat the soup until steaming and taste for seasoning, adding salt as necessary. Ladle the soup into bowls and garnish each bowl with a swirl of mustard oil, a dollop of goat cheese and a sprinkle of thyme.

8 tablespoons (1 stick) salted butter
1 to 1 1/2 large carrots, diced (about 3/4 cup)
3/4 cup small-diced piquillo peppers, or 1/2 large red bell pepper, diced
Fine sea salt and freshly ground black pepper
3/4 cup all-purpose flour
4 cups chicken stock, low-sodium store-bought or homemade
One 12-ounce bottle beer, preferably a mild-flavored blond or pale ale
1 1/2 cups half-and-half
12 ounces aged yellow cheddar (aged at least 2 years), grated
1/2 tablespoon Worcestershire sauce
Dash hot sauce
1/8 teaspoon grated nutmeg
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
Mustard oil or extra-virgin olive oil, for garnish
Fresh goat cheese, for garnish
Fresh thyme leaves, for garnish

COURGETTE, BASIL AND BRIE CHEESE SOUP

Make and share this Courgette, Basil and Brie Cheese Soup recipe from Food.com.

Provided by Evie3234

Categories     Lunch/Snacks

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12



Courgette, Basil and Brie Cheese Soup image

Steps:

  • Melt the butter in a large heavy-based pan and fry the onion 2-3 minutes until softened.
  • Add the potato, garlic and wine, and cook for a further 5 minutes.
  • Stir in the stock and courgettes and bring to the boil.
  • Reduce heat, then cover and simmer gently for 20 minutes or until the potato is cooked.
  • Pour in the milk, add the Brie and heat through gently until melted.
  • Stir in the cream and basil, and warm through without letting it boil.
  • Season and serve with the extra basil sprinkled on top.
  • * If you want a smoother soup just run a stick blender through it a few times.or even place in blender and pulse.

1 ounce butter
1 medium onion, chopped fine
1 medium potato, peeled and cubed
1 garlic clove, chopped fine
1 dash white wine
1/2 pint vegetable stock
1 1/4 lbs courgettes, chopped
7 fluid ounces milk
7 ounces brie cheese (chopped)
3 tablespoons cream
15 basil leaves, torn, plus extra to garnish
salt and pepper

BRIE MUSHROOM SOUP

Simmer up the earthy flavor of fresh mushrooms and the richness of Brie cheese in one delicious, creamy soup. I serve big bowlfuls to warm up everyone on chilly days.-Maria Emmerich, River Falls, Wisconsin

Provided by Taste of Home

Categories     Dinner     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 14



Brie Mushroom Soup image

Steps:

  • In a Dutch oven, heat butter over medium-high heat. Add mushrooms and onions; cook and stir until tender. Stir in broth, paprika, soy sauce and dill. Bring to a boil. Reduce heat; simmer, covered, 5 minutes., In a small bowl, whisk flour and milk until smooth. Stir into mushroom mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat; add remaining ingredients. Cook and stir until cheese is melted (do not boil).

Nutrition Facts : Calories 328 calories, Fat 22g fat (14g saturated fat), Cholesterol 67mg cholesterol, Sodium 1192mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 3g fiber), Protein 14g protein.

1/4 cup butter, cubed
1 pound sliced fresh mushrooms
2 large onions, chopped
1 can (14-1/2 ounces) chicken broth
1 tablespoon paprika
1 tablespoon reduced-sodium soy sauce
2 teaspoons dill weed
3 tablespoons all-purpose flour
1 cup milk
4 ounces Brie cheese, rind removed, cubed
1/4 cup minced fresh parsley
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper

BROCCOLI AND BRIE SOUP

Yummy, homely, comforting soup sure to warm you up on those chilly days.

Provided by nicolanolan87

Time 30m

Yield Serves 8

Number Of Ingredients 0



Broccoli and Brie Soup image

Steps:

  • Cook the onion in either the oil or butter on a low-med heat for about 5 mins until soft.
  • Add the potato and the stock and bring to the boil. Turn down the heat and simmer for 10-15 mins.
  • Add the broccoli and cook for a further 5-10 mins until broccoli and potatoes are soft.
  • Take of the heat, add brie cheese and stir.
  • Use blender or hand blender until smooth. Serve with garlic and herb croutons or a crusty bread. Perfect.

ROASTED GARLIC AND BRIE SOUP

This French cheese soup comes from Leslie's Tavern in Rockingham, Vermont.

Categories     Bon Appétit     Soup/Stew     Brie     Cheese     Garlic

Yield Serves 6

Number Of Ingredients 11



Roasted Garlic and Brie Soup image

Steps:

  • Preheat oven to 325ºF. Place garlic in medium glass baking dish. Drizzle with 2 tablespoons oil. Cover dish with foil. Bake until garlic is golden and very tender, about 30 minutes. Transfer dish to rack and cool garlic.
  • Heat remaining 4 tablespoons oil in heavy large saucepan over medium heat. Add onion and sauté until translucent, about 10 minutes. Add celery and carrot and sauté until vegetables are tender, about 10 minutes. Add flour and stir 3 minutes. Gradually stir in stock. Bring to boil, stirring frequently. Reduce heat to medium-low and simmer until soup is slightly thickened, stirring occasionally, about 15 minutes.
  • Peel garlic and transfer to processor. Add 1 cup soup to garlic. Purée until smooth. Return mixture to saucepan. Stir in oregano and thyme. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Bring soup to a simmer over medium-low heat. Gradually add Brie, stirring until melted after each addition. Season soup to taste with white pepper and salt. Ladle soup into bowls and serve.

2 heads garlic, separated into cloves (unpeeled)
6 tablespoons olive oil
1 medium onion, finely diced
2 celery stalks, finely diced
1 carrot, finely diced
1/4 cup all-purpose flour
6 cups chicken stock or canned low-salt broth
1 teaspoon chopped fresh oregano or 1/2 teaspoon dried
1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried
7 ounces brie, rind removed, cheese cut into pieces
Ground white pepper

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