Creamy Brie and Apple Soup
Serves 4 to 6
Time 35 min
Turn a bit of leftover Brie (that is if you actually have any leftover) into a rich and creamy fall soup with the combination of sweet and tart apples.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1/2 medium sweet onion, chopped
- 2 stalks celery, chopped
- 2 Granny Smith apples, peeled, cored and chopped
- 2 Braeburn apples, peeled, cored and chopped
- 4 cups low-sodium vegetable broth
- 3 ounces Brie, rind removed (1/2 cup chopped)
- 1/4 teaspoon coarse sea salt
- 2 teaspoons fresh thyme leaves
Method
In a medium saucepot, heat oil over medium-high heat until hot.
Add onion and celery, and cook, stirring occasionally, until browned and tender, 8 to 10 minutes.
Stir in apples and broth, and bring to a boil.
Reduce heat to medium-high and simmer until apples are very tender, about 10 minutes.
Transfer apple mixture to a blender. Add Brie and salt, and purée.
Return soup to the saucepot and heat over medium heat until hot. Serve garnished with thyme.
Nutritional Info:
Per serving: about 1 cup, 160 calories (60 from fat), 7g total fat, 3g saturated fat, 15mg cholesterol, 310mg sodium, 22g carbohydrates (3g dietary fiber, 16g sugar), 4g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 tablespoon extra-virgin olive oil
- 1/2 medium sweet onion, chopped
- 2 stalks celery, chopped
- 2 Granny Smith apples, peeled, cored and chopped
- 2 Braeburn apples, peeled, cored and chopped
- 4 cups low-sodium vegetable broth
- 3 ounces Brie, rind removed (1/2 cup chopped)
- 1/4 teaspoon coarse sea salt
- 2 teaspoons fresh thyme leaves