Cheesy Apple Beer Soup

This recipe is perfect for cold fall/winter days, preferably in some cozy sweatpants by a fire. I rarely get a chance to hang around in my sweatpants by a fire, but I certainly have had plenty of cold occasions to enjoy some soup! This soup was really easy to make and is very hearty. It’s got lots of cheese (which is always a good thing), the slight sweetness from the apples, and the rich flavor that comes from the beer. It’s the perfect comfort food! I served it with a roll and a side salad with blue cheese, apples, and walnuts. Delicious and filling!

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Cheesy Apple Beer Soup

Adapted from: Half Baked Harvest

Ingredients:

  • 2 tbsp olive oil
  • 1 yellow onion, chopped
  • 1 clove garlic, minced
  • Pinch brown sugar
  • 1/4 cup cooked bacon, chopped
  • 2/3 cup apple cider
  • 1 large apple, chopped (I used Granny Smith)
  • 1/2 tsp dried thyme
  • 12 oz. beer (I used Sam Adams)
  • 2 cups low-sodium chicken broth
  • 1/4 tsp red pepper
  • 1/4 cup flour
  • 1 cup milk (I used soy)
  • 12 oz sharp cheddar cheese, shredded
  • 8 oz brie cheese, rind removed and cubed

Directions:

1.) Heat a large soup pot or Dutch oven over medium heat. Add the olive oil. Once hot, add the onions, garlic, and a pinch of brown sugar. Cook about 5 minutes, stirring frequently, until softened. Then add the bacon and cook for about another minute.

2.) Slowly add in the apple cider, let it cook into the onions, add some more and continue to cook. Do this until the onions are caramelized.

3.) Add the apple and thyme to the pot and cook over medium heat, stirring, until softened. Add in any remaining apple cider, the beer, chicken broth and red pepper. Bring to a simmer and cook 5-10 minutes or until the apples are tender. Season with salt and pepper.

4.) Meanwhile, whisk the flour into the milk until smooth. Set aside. Once the apples are soft, bring the soup to a low bowl. Whisk in the milk mixture and boil until the soup thickens slightly, about 5 minutes.

5.) Stir in the cheddar cheddar cheese and brie until melted and smooth. Simmer the soup 5 minutes or until ready to serve. Top with a little extra cheese and serve!

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