Best Cream Of Brie Soup Recipes

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MUSHROOM BRIE SOUP



Mushroom Brie Soup image

This Mushroom Brie Soup is decadent, rich, earthy, creamy, and so easy to make. Browned butter makes the flavor extra deep for this one pot, vegetarian recipe.

Provided by Elizabeth Lindemann

Categories     Soup

Time 25m

Number Of Ingredients 10

4 tablespoons butter
1 onion (diced)
1 lb. cremini mushrooms (sliced or chopped (baby portobellos))
1/4 cup all-purpose flour
4 cups chicken stock/broth (or vegetable or mushroom broth)
8 oz. brie (rinds removed and cut into small wedges or cubes*)
1 cup heavy cream
kosher salt (to taste)
black pepper (to taste)
croutons and/or parsley (for garnish (if desired))

Steps:

  • Melt the butter (4 tablespoons) in a medium or large pot over medium high heat. Once it's melted, continue heating until foamy and beginning to turn brown.
  • Immediately add the diced onion and mushrooms. Season with salt and pepper. Stir, turn heat down to medium, then allow to sauté untouched for approximately 5 minutes, or until liquid has mostly evaporated.
  • Add flour (1/4 cup); stir to coat.
  • Add chicken broth (4 cups), stir, bring to a boil.
  • Turn heat down to simmer. Add cubed brie (8 oz.) and continue simmering until melted (if there are a few chunks that won't melt, don't worry about it).
  • Use an immersion blender to puree the soup to desired consistency (alternatively, you can use a standard blender in batches).
  • Add the heavy cream (1 cup) to soup and stir in. Turn off heat, and taste and adjust seasonings if necessary.
  • Serve hot, garnished with croutons and/or parsley, if desired.

Nutrition Facts : Calories 381 kcal, Carbohydrate 11 g, Protein 12 g, Fat 33 g, SaturatedFat 21 g, Cholesterol 112 mg, Sodium 898 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

CREAM OF BRIE SOUP



Cream of Brie Soup image

Make and share this Cream of Brie Soup recipe from Food.com.

Provided by dicentra

Categories     Cheese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1/2 cup yellow onion, peeled and chopped
1/2 cup thinly sliced celery
4 tablespoons butter
1/4 cup flour
2 cups milk
2 cups chicken broth
3/4 lb brie cheese, cubed
salt and pepper
chopped chives (to garnish)

Steps:

  • In a 3 quart kettle, sauté the onion and celery in the butter until limp.
  • Stir in the flour. Remove from the heat.
  • Stir in the mil and chicken broth using a whisk to mix well.
  • Return to the heat and simmer, stirring constantly until the soup thickens. Ad the cheese and stir until melted.
  • Run this through a food processor or blender until smooth. Adjust seasonings with salt and pepper and serve hot.

CREAM OF BRIE AND LEEK SOUP



Cream of Brie and Leek Soup image

Make and share this Cream of Brie and Leek Soup recipe from Food.com.

Provided by Raquel Grinnell

Categories     Onions

Time 50m

Yield 1 pot of soup, 6 serving(s)

Number Of Ingredients 8

1/2 cup butter, unsalted (1 stick)
8 large leeks, finely chopped (white parts only)
4 cups chicken stock, unsalted
1/2 cup all-purpose flour
4 cups half-and-half
1 1/2 lbs brie cheese, well chilled, cut into small cubes (with rind)
salt and freshly ground pepper
2 tablespoons fresh chives, snipped

Steps:

  • Melt 1/4 cup butter in heavy large deep skillet over medium heat. Add the leeks and cook until translucent, stirring frequently, about 4 minutes. Add 4 cups stock and bring to boil. Reduce heat, cover and simmer until leeks are tender, about 25 minutes. Purée mixture in batches in blender.
  • Melt remaining 1/4 cup butter in heavy large non aluminum saucepan over medium heat. Add flour and stir 2 minutes. Blend in half and half 1 cup at a time; whisk until smooth. Add 1/4 of cheese and blend until smooth and melted. Repeat with remaining cheese in batches.
  • Strain soup through fine sieve, pressing with back of spoon. Return to saucepan. Mix in leek purée. (Can be prepared 8 hours ahead. Cool, cover and refrigerate.) Rewarm soup over low heat, stirring constantly. Thin with more stock if desired. Season with salt. Ladle soup into bowls. Sprinkle with pepper and chives.

Nutrition Facts : Calories 892.3, Fat 67.7, SaturatedFat 41.6, Cholesterol 218.6, Sodium 1141.2, Carbohydrate 37.9, Fiber 2.4, Sugar 8, Protein 35.4

CREAM OF BRIE SOUP (TNT)



Cream of Brie Soup (TNT) image

This soup is a real palate-pleaser for any cheese lover. Want to make it even more decadent? Try using cream instead of milk. Whoowee!

Provided by Lynnda Cloutier

Categories     Other Side Dishes

Time 1h

Number Of Ingredients 9

1/2 c chopped onion
1/2 c chopped celery
1/4 c butter (1/2 stick)
1/4 c flour
14 oz chicken broth, 1 can
2 c milk
16 oz round brie cheese, rind removed
crumbled cooked bacon, optional
chopped chives, for garnish

Steps:

  • 1. Sauté onion and celery in butter in pan until tender. Stir in flour.
  • 2. Cook for a few minutes, stirring constantly. Stir in broth and milk.
  • 3. Cook for 5 minutes or until thickened, stirring constantly. Add cheese and cook until cheese is melted, stirring frequently.
  • 4. Process soup in blender and return to pan. Stir in bacon.
  • 5. Ladle into serving bowls and sprinkle with chives. Serves 4.

BRIE SOUP



Brie Soup image

Make and share this Brie Soup recipe from Food.com.

Provided by TishT

Categories     Cheese

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

1 bunch green onion, chopped (mostly white part)
4 tablespoons shallots, diced (optional)
1 1/2 cups mushrooms, sliced
1 tablespoon margarine
6 tablespoons sherry wine, divided
3 cups chicken broth, less salt
2 cups evaporated skim milk
4 ounces brie cheese, rind removed, cubed
2 tablespoons cornstarch
1/4 teaspoon pepper
1/8 teaspoon nutmeg
1/4 teaspoon salt

Steps:

  • Sauté onions, shallots, and mushrooms in margarine for 5 minutes in a non stick skillet.
  • Add 3 Tbsp sherry and chicken stock and simmer for 10 minutes.
  • Add milk and cheese and stir until cheese is melted and soup begins to thicken.
  • Combine cornstarch and remaining 3 Tbsp of sherry and stir into soup.
  • Continue cooking until soup is thickened.
  • Season with pepper and nutmeg.
  • Taste; add salt if needed.

Nutrition Facts : Calories 248.8, Fat 8.1, SaturatedFat 3.9, Cholesterol 22.3, Sodium 725.7, Carbohydrate 16.8, Fiber 0.8, Sugar 11.5, Protein 13.8

BRIE MUSHROOM SOUP



Brie Mushroom Soup image

Simmer up the earthy flavor of fresh mushrooms and the richness of Brie cheese in one delicious, creamy soup. I serve big bowlfuls to warm up everyone on chilly days.-Maria Emmerich, River Falls, Wisconsin

Provided by Taste of Home

Categories     Dinner     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 14

1/4 cup butter, cubed
1 pound sliced fresh mushrooms
2 large onions, chopped
1 can (14-1/2 ounces) chicken broth
1 tablespoon paprika
1 tablespoon reduced-sodium soy sauce
2 teaspoons dill weed
3 tablespoons all-purpose flour
1 cup milk
4 ounces Brie cheese, rind removed, cubed
1/4 cup minced fresh parsley
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a Dutch oven, heat butter over medium-high heat. Add mushrooms and onions; cook and stir until tender. Stir in broth, paprika, soy sauce and dill. Bring to a boil. Reduce heat; simmer, covered, 5 minutes., In a small bowl, whisk flour and milk until smooth. Stir into mushroom mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat; add remaining ingredients. Cook and stir until cheese is melted (do not boil).

Nutrition Facts : Calories 328 calories, Fat 22g fat (14g saturated fat), Cholesterol 67mg cholesterol, Sodium 1192mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 3g fiber), Protein 14g protein.

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