Best Brie Cheese Soup Recipes

COURGETTE, BASIL AND BRIE CHEESE SOUP

Steps:

• Melt the butter in a large heavy-based pan and fry the onion 2-3 minutes until softened.
• Add the potato, garlic and wine, and cook for a further 5 minutes.
• Stir in the stock and courgettes and bring to the boil.
• Reduce heat, then cover and simmer gently for 20 minutes or until the potato is cooked.
• Pour in the milk, add the Brie and heat through gently until melted.
• Stir in the cream and basil, and warm through without letting it boil.
• Season and serve with the extra basil sprinkled on top.
• * If you want a smoother soup just run a stick blender through it a few times.or even place in blender and pulse.

ZUCCHINI SOUP WITH BRIE CHEESE

Steps:

• Heat oil in a large pot over medium heat. Cook and stir zucchini, onion, and garlic in hot oil until moisture comes from the zucchini, about 10 minutes.
• Pour chicken stock and milk into the pot; bring to a boil and reduce heat to medium-low. Stir ground sage, salt, and pepper into the stock mixture; cook at a simmer for 20 minutes. Add Brie cheese; cook and stir until melted completely into the liquid, 5 to 7 minutes.
• Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Pour blended soup through a strainer into a clean pot. Puree in batches until smooth.
• Stir cream into the blended soup and place pot over medium-low heat; cook until warmed through, about 5 minutes. Garnish individual servings with fresh sage leaves.

ZUCCHINI SOUP WITH BRIE CHEESE

Steps:

• Heat oil in a large pot over medium heat. Cook and stir zucchini, onion, and garlic in hot oil until moisture comes from the zucchini, about 10 minutes.
• Pour chicken stock and milk into the pot. Bring to a boil and reduce heat to medium-low. Stir ground sage, salt, and pepper into the stock mixture. Cook at a simmer for 20 minutes.
• Add Brie cheese. Cook and stir until melted completely into the liquid, 5 to 7 minutes.
• Pour soup into a blender no more than half full. Cover and hold lid down. Pulse a few times before leaving on to blend. Pour blended soup through a strainer into a clean pot. Puree in batches until smooth.
• Stir cream into the blended soup and place pot over medium-low heat. Cook until warmed through, about 5 minutes.
• Garnish individual servings with fresh sage leaves, if desired.

BRIE CHEESE SOUP

Steps:

• In sauce pan over medium-low heat, melt butter. Add flour and cook 1 minute. Gradually add liquids and garlic, stirring constantly until slightly thickened. Soup can be make in advance up to this point and stored in refridgerator. Over low heat, add cubes of brie cheese. Stir constantly until all the cheese has melted. Add salt and pepper, if diesired. Garnish with parmesan cheese and thinly sliced green onions.