In this post, I’ll show you how to make a Brie and Apple Cheddar Beer Soup with a Cinnamon Pecan Oat Crumble. This has Cheddar and Brie in it as well as a Pumpkin beer and an apple cider. It tastes amazing with a little help from cayenne pepper that warms up the back of your throat after you take a bite. I promise this is a fall and winter must-have in your recipe box!
Recipe for Brie and Cheddar Beer Soup with a Cinnamon Pecan Oat Crumble
Ingredients for the soup:
- 2 tablespoons olive oil
- 1 sweet onion chopped
- Salt and pepper to taste
- 2/3 cup apple cider
- 2 small Honeycrisp apples or 1 large, chopped
- 2 teaspoon fresh thyme chopped (or 1/2 teaspoon dried)
- 1 (12 ounce) beer I used pumpkin beer
- 2 cups low-sodium chicken broth
- 1/4 teaspoon cayenne pepper
- 1/4 cup flour
- 1 cup whole milk
- 1 cup shredded sharp cheddar cheese
- 8 ounces brie rind removed + cubed
Ingredients for the crumble:
- 1 cup old fashioned oats
- 1 1/2 cups whole raw pecans
- 2 tablespoons flour
- 2 tablespoons brown sugar
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 6 tablespoons unsalted butter
Instructions to make the Crumble:
Preheat the oven to 350 degrees F.
Use a greased cookie sheet or oven-safe dish, add the oats, pecans, flour, brown sugar, cinnamon, and salt. Add the softened butter and use gloved or ungloved hands to crumble it into the oats mixture until everything is combined and spread evenly on the baking sheet. Bake for 10 minutes, stir and then bake for another 10 minutes. 20 all together. Remove when crisp is golden brown. In order to serve this warm, make while the soup is simmering.
Instructions on how to make the Soup:
Heat a large soup pot over medium heat. Add the olive oil. Once hot, add the onions and a pinch of brown sugar, and a little salt and pepper. Cook for about 5 minutes, until softened.
At this point, SLOWLY add in the apple cider, let it cook into the onions, add more and continue to cook. Do this until the onions are caramelized. Add the apples and thyme to the pot and cook over medium heat, stirring, until softened, 8 minutes.
Add in any remaining apple cider, pumpkin beer, chicken broth and cayenne. Bring to a simmer and cook 5-10 minutes or until the apples are tender. (if you want the crumble to be warm when added to the soup now is the time to start baking it).
Meanwhile, whisk the flour into the milk until smooth. Set aside. This will act as a thickener to the soup.
Once the apples are soft, puree the soup until chunky smooth or completely smooth (whatever you like). Return the soup to the stove and bring it to a low boil. Whisk in the milk mixture and boil until the soup thickens slightly about 5 minutes.
Stir in the sharp cheddar cheese and brie (broken up very small) until melted and smooth. Simmer the soup 5 minutes or until ready to serve.
Ladle the soup into bowls and top with the cinnamon pecan crumble. Enjoy and don’t forget to tag me if you take any pics!
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Thanks for visiting and I hope you have a beautiful day! -Heather Autumn