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Creamy Maple Brie and Cheddar Apple Soup

[heart_this] · Dec 21, 2016 · 15 Comments

Creamy Maple Brie and Cheddar Apple Soup with Walnut-Oat Granola

A wonderfully creamy, sweet and savoury apple and brie soup with maple and cheddar topped with a crunchy walnut and oat crumble!

It’s soup season and I have a wonderful new recipe to share with you, a creamy maple brie and cheddar apple soup with walnut granola! This soup was inspired by a sweet and savoury version of apple pie where there is cheddar cheese in the apple pie and I was thinking that it would make for a fabulous soup! (Yes, apple pie with cheddar cheese is an actual thing!) I started out with apples of course and I built up the soup with broth and apple cider along with the cheddar cheese. Apple pie is amazing when served with vanilla ice cream so I wanted to add that
creamy aspect to the soup which I could have done simply by adding cream but I really enjoy using brie cheese to add creaminess to soups so I use that along with a bit of vanilla. Next up I added some maple syrup to enhance the sweetness of the apples and add the maple flavour and aroma. I started out thinking about apple pie for this soup but when it came to the idea of incorporating the crust I switched tracks and moved over to the idea of an apple crumble and I went with a simple walnut and granola crumble for a garnish which adds a nice crunchy texture! The resulting soup is a spectacular blend of sweet and savoury that is decadently creamy; a bowl of pure delight! This soup is good served warm or chilled and it makes the perfect side for any holiday dinner or a larger bowl makes for a nice light meal!

Creamy Maple Brie and Cheddar Apple Soup with Walnut-Oat Granola
Creamy Maple Brie and Cheddar Apple Soup with Walnut-Oat Granola
Creamy Maple Brie and Cheddar Apple Soup with Walnut-Oat Granola
Creamy Maple Brie and Cheddar Apple Soup with Walnut-Oat Granola
Creamy Maple Brie and Cheddar Apple Soup with Walnut-Oat Granola

Creamy Maple Brie and Cheddar Apple Soup with Walnut-Oat Granola
Creamy Maple Brie and Cheddar Apple Soup with Walnut-Oat Granola

Creamy Maple Brie and Cheddar Apple Soup with Walnut-Oat Granola

Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Servings: 6

A wonderfully creamy, sweet and savoury apple and brie soup with maple and cheddar topped with a crunchy walnut and oat crumble!

ingredients
    For the soup:
  • 1 tablespoon oil
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped (or 1/2 teaspoon dried thyme)
  • 2 cups chicken broth or vegetable broth or ham broth
  • 2 cups apple cider
  • 6 large apples, peeled, cored and diced
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup (or brown sugar)
  • 1 cup aged/sharp cheddar cheese, shredded
  • 8 ounces brie, sliced
  • salt and pepper to taste
  • For the granola:
  • 6 tablespoons unsalted butter
  • 1/4 cup flour
  • 1/4 cup brown sugar
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup old fashioned rolled oats
  • 1 cup walnuts, coarsely chopped
directions
    For the soup:
  1. Heat the oil in a pan over medium-high heat, add the onions and cook until tender, about 3-5 minutes.
  2. Add the garlic and thyme and cook until fragrant, about a minute.
  3. Add the broth, cider and apples, bring to a boil, reduce the heat and simmer until the apples are tender, about 20 minutes.
  4. Add the vanilla, maple syrup, cheddar and brie and cook until the cheese has melted, about 5 minutes.
  5. Puree the soup in a blender and optionally strain andy bits of brie rind that may remain before seasoning with salt and pepper before enjoying!
  6. For the granola:
  7. Pulse the butter, flour, sugar, salt and cinnamon in a food processor until grainy.
  8. Mix in the rolled oats and nuts with your hands until they clump up before spreading in a single layer on a baking sheet.
  9. Bake in a preheated 375F/190C oven until lightly golden brown, about 10-20 minutes, mixing every 5-10 minutes, mixing every 5 minutes.
Option: Replace the broth with more cider, or beer, or hard cider, etc.
Option: Add a pinch of cayenne for a bit of heat.
Option: Add a hint of dijon mustard.
Note: Skip granola for gluten-free.
Nutrition Facts: Calories 384, Fat 20.3g (Saturated 10.6, Trans 0), Cholesterol 58mg, Sodium 323mg, Carbs 39.8g (Fiber 4.2g, Sugars 29.8g), Protein 13g

Nutrition by: Nutritional facts powered by Edamam
Similar Recipes:
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Caramelized Pear and Blue Cheese Soup
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Roasted Cauliflower and Aged White Cheddar Soup
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Looking for more soup recipes?

Crockpot, Food, Gluten-free, Maple, Recipe, Slow Cooker, Soup, Vegetarian

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Reader Interactions

Comments

  1. Heather Christo says

    December 21, 2016 at 6:57 pm

    The flavor combo is amazing!

    Reply
  2. Julie | Table for Two says

    December 22, 2016 at 4:40 am

    Loving the brie and cheddar combo!

    Reply
  3. Maria Lichty says

    December 23, 2016 at 3:14 pm

    I love the rolled oat and nut topping!

    Reply
  4. Nurse-Gail says

    December 23, 2016 at 7:26 pm

    Dinner tonight! Along with turkey paninis…can't wait!!

    Reply
  5. kevin says

    December 24, 2016 at 2:50 pm

    Nurse-Gail: A turkey panini would be great with this!

    Reply
  6. Duşakabin says

    December 26, 2016 at 11:23 am

    A super winter soup.

    Reply
  7. Susanebere says

    December 31, 2016 at 2:50 am

    Made this today. Really enjoyed! A little labor intensive.

    Reply
  8. kevin says

    January 1, 2017 at 4:25 pm

    Susanebere: I'm glad you like it! It does take a bit of work but it's well worth it! 🙂

    Reply
  9. Nancy Burke says

    August 22, 2017 at 7:29 pm

    Flavor profile was spot on, but super grainy.

    Reply
  10. Anonymous says

    October 22, 2017 at 11:53 am

    Mine turned out somewhat grainy, but if I had a better blender, that may not have been the case. Delicious soup, but SWEET. It makes me think of dessert. Thanks for the recipe.

    Reply
  11. Gillyann says

    September 7, 2018 at 10:46 am

    I hate peeling apples. Loss of a lot of good vitamins too. Do you think this would still be good if I left them on and blended it all?

    Reply
    • kevin says

      September 8, 2018 at 7:29 am

      You can leave the apple peels on! After pureeing if you do not like the texture then you can strain the soup through a fine mesh sieve and remove any bits of apple peel left. Enjoy!

      Reply
  12. Martin says

    September 17, 2019 at 8:32 pm

    2 cups of apple cider vinegar….. seriously, there must be an error… it ruined the soup 🤢

    Reply
    • kevin says

      September 18, 2019 at 8:27 am

      It is 2 cups of apple cider, not apple cider vinegar.

      Reply
  13. Kathleen says

    October 5, 2019 at 1:49 pm

    Can you say amazing?! What a fabulous soup – beautiful combination of flavours. Thanks for sharing!

    Reply

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I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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