Cream of Brie Soup

Cream of Brie Soup

7
Sandra 0

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

55 m servings 395 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 395 kcal
  • 20%
  • Fat:
  • 33.5 g
  • 52%
  • Carbs:
  • 10.5g
  • 3%
  • Protein:
  • 14.1 g
  • 28%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 1155 mg
  • 46%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

7
  1. 7 Ratings

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Most helpful positive review

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

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.

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

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 ...

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.

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

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. The...

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 ...

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 g...