Cream of Brie Soup Recipe - Allrecipes.com
Cream of Brie Soup Recipe
  • READY IN 55 mins

Cream of Brie Soup

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. 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.
  2. 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.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 30 mins
  • READY IN 55 mins
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Reviews More Reviews

Most Helpful Positive Review
Nov 17, 2010

This is great stuff. Its worth the cost, the effort, the time and you should serve it to someone that has good taste.

 
Most Helpful Critical Review
Jan 13, 2011

3.5. Really yummy, but I think it could use more celery. Also used vegetable broth, herbs de provence, garlic powder, tumeric, and salt. served with sliced baguettes.

 

7 Ratings

Dec 07, 2010

I'm a bit of a new cook, so I ended up burning the pan when I added the flour. I didn't blend the celery well enough, and the soup was entirely too watery, which may have been because I refused to add the rind, and, in getting rid of the rind, I lost a bit of cheese. Despite all this, it ended up being -really- good, which is where all the stars come in. My mom tried it and commented that it seemed unflavorful, while my uncle said he liked it. I, myself, find myself wanting more right now. Imagine how good it would taste if it made it RIGHT! So, I intend to make this again, properly, and then to write a better informed review

 
Feb 23, 2011

Love this soup. Made exactly as described and it was amazing.

 
Apr 05, 2011

I added garlic, tarragon, thyme, 2 bay leaves, and red pepper flake. I also finished with julienne sliced green apple and some crisped fake bacon (Morning Star Farms) instead of the peppers. They were a great contrast in flavor. It was fantastic! Served it with a green leaf/apple salad with a lemon vinaigrette. Great meal.

 
Jul 14, 2014

I've made this three times now. Each time I used vegetable stock out of preference and white rice flour due to health issues. I tried it with less cream the first time because I was afraid it would be heavy due to the amount of fat in the brie, but it turned out to be lighter than expected. The second and third time I used the whole amount as instructed and in fact, it was lighter than a usual "cream of vegetable" soup. The first time I used a popular industrial brand of brie and it was somewhat bland and somewhat bitter. In my next attempts I used a local, organic brand and found it much tastier and less bitter. The third time I added a large bunch of fresh spinach when sautéing the onions and celery and it is to die for! Thanks so much for sharing your recipe. I would never have thought of this on my own.

 
Oct 06, 2013

Wasn't sure what to expect with this soup - it was like eating melted brie. My husband actually preferred it as a "dip" - thick & creamy. If you like brie, you'll want to try this soup. It's a great base & could go in so many different directions depending on your tastes. Will be making this one again & trying different variations.

 

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Nutrition

  • Calories
  • 395 kcal
  • 20%
  • Carbohydrates
  • 10.5 g
  • 3%
  • Cholesterol
  • 108 mg
  • 36%
  • Fat
  • 33.5 g
  • 52%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 14.1 g
  • 28%
  • Sodium
  • 1155 mg
  • 46%

* Percent Daily Values are based on a 2,000 calorie diet.

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