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
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
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
Time 35m
Yield 4 servings.
Number Of Ingredients 14
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.
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
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
BEST-EVER BEER CHEESE SOUP
Provided by Amy Thielen
Time 55m
Yield 6 servings
Number Of Ingredients 17
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.
MUSHROOM AND BRIE SOUP
Provided by Food Network
Time 50m
Yield 6 servings
Number Of Ingredients 17
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!
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
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.
ASPARAGUS BRIE SOUP
I like the ingredients but I haven't made this yet. It was something I copied from a cookbook I don't own but I don't know which one.
Provided by Oolala
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, saute asparagus in butter until tender. Stir in flour until blended and cook for 2 minutes or until golden brown.
- Gradually add broth and bring to a boil. Reduce heat; simmer 10-15 minutes.
- Place 1/2 the soup at a time to blender until smooth and return to pan.
- Cube brie and add to the soup. Simmer, uncovered, for 5 minutes or until cheese is melted.
Nutrition Facts : Calories 643.8, Fat 58, SaturatedFat 36, Cholesterol 185.1, Sodium 1028.7, Carbohydrate 11.5, Fiber 1.4, Sugar 2.2, Protein 16
ST. MARTIN'S CHAMPAGNE BRIE SOUP
St. Martin's, and their sister restaurant, Arthurs Steak House are my two favorite, quiet, romantic, restaurants in Dallas. This Champagne Brie Soup is one of their signature items. It is like velvet. It is SO easy! St. Martin's is also nice enough to post the recipe on their web site! I wanted to be sure that I posted it and "advertised" it here too, so that even folks who do not live in Dallas can enjoy it!
Provided by Big D Texas
Categories Very Low Carbs
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- 1. Sauté shallots and bouillon in wine.
- 2. Add remaining wine and champagne and then add brie and heavy cream.
- 3. Bring to a boil for an instant just until head forms then remove from heat and let stand for 5 minutes.
- 4. Strain.
- 5. Taste for adding salt if you want.
CREAMY LEEK SOUP WITH BRIE
Bits of Brie add something special to this soup from our home economists. Soup is a satisfying addition to a buffet table. Use a slow cooker to keep it warm.
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 12 servings (2-1/2 quarts).
Number Of Ingredients 9
Steps:
- In a Dutch oven, saute leeks in butter until tender. Add broth; bring to a boil. Reduce heat; cover and simmer for 25 minutes. , Strain, reserving broth in pan. Place leeks in a blender with 1/2 cup of broth; cover and process until smooth. , Return to the pan. Stir in 3 cups cream. Combine the flour, salt, pepper and remaining cream until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes. Reduce heat to medium. , Cut Brie into small pieces; add to soup in batches, stirring until most of the cheese is melted. Garnish with chives.
Nutrition Facts : Calories 265 calories, Fat 18g fat (12g saturated fat), Cholesterol 74mg cholesterol, Sodium 794mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 1g fiber), Protein 9g protein.
BRIE CHEESE APPETIZER
A light, fluffy puff pastry is filled with melted Brie cheese and hot fruit preserves. If you do not want a sweet wheel, you may substitute herbed cheese spread for the preserves. Baking times are the same for the substitution.
Provided by Susan Jackson
Categories Appetizers and Snacks Cheese Baked Brie Recipes
Time 40m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
- Slice one wheel of Brie cheese in half so you have 2 circles of cheese. Spread apricot or peach preserves on (the cut side) half of one circle of brie. Make sandwich out of the two halves of Brie, so that the preserves are in the center of both halves. Wrap the entire wheel of Brie with one sheet of puffed pastry and flip the entire concoction onto the prepared cooking sheet so the seam is on bottom. Brush the puffed pastry with the egg white.
- Bake for 30 minutes, or until the pastry in golden brown. Serve immediately.
Nutrition Facts : Calories 286.2 calories, Carbohydrate 19.1 g, Cholesterol 28.4 mg, Fat 19.5 g, Fiber 0.5 g, Protein 8.6 g, SaturatedFat 7.9 g, Sodium 264 mg, Sugar 4 g
CAULIFLOWER, BRIE AND BACON SOUP
This is one of my favorite soups. I absolutely love Brie cheese because it's so creamy, and the flavor with cauliflower and bacon...WOW! This recipe came from LHJ or BH&G.
Provided by AmyZoe
Categories Pork
Time 1h40m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Fry bacon in a large pot until browned but not crisp.
- Drain on paper towels, then coarsely chop.
- Remove all but 2 tablespoons of drippings from the pot.
- Add onions and saute until translucent, about 7 minutes.
- Stir in cauliflower, broth, and celery soup.
- Bring to a boil, reduce heat, and cover and simmer for 45 minutes or until cauliflower is soft.
- Cool soup 10 minutes before adding bacon and cheese.
- When cool enough to handle, puree in batches in a blender until smooth, pouring pureed soup into another pot or storage container.
- Garnish with parsley and or red pepper.
Nutrition Facts : Calories 350.8, Fat 25, SaturatedFat 10.3, Cholesterol 56, Sodium 1512.4, Carbohydrate 16.6, Fiber 4.4, Sugar 6.2, Protein 16.3
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
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.
ASPARAGUS BRIE SOUP
"This rich soup is wonderful when fresh asparagus is in season," reports Melissa Petrek-Myer of Austin, Texas. "It's an elegant dish to serve company."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, saute asparagus in butter until tender. Stir in flour until blended. Cook and stir for 2 minutes or until golden brown. Gradually add broth, cream and wine or additional broth. Bring to a boil. Reduce heat; simmer for 10-15 minutes. , In a blender; cover and process soup in batches until smooth. Return to the pan. Cube Brie and add to soup. Simmer, uncovered, for 5 minutes or until cheese is melted.
Nutrition Facts : Calories 567 calories, Fat 53g fat (33g saturated fat), Cholesterol 171mg cholesterol, Sodium 1171mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 10g protein.
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
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.
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