It’s officially soup season. I’ve been going through a pot about every two or three days. Most times I make my own recipes inspired by whatever I have in the fridge. But to ignore other cooks out there, is to miss out on the fun of sharing ideas — and some really fantastic food, too. The name had so many craveable ingredients — brie, cheddar, walnuts, maple, apple cider — I had to try it for myself.

Here is an apple, brie soup recipe I borrowed and altered a bit for my liking. It’s vegetarian and has a healthy punch from the flax and walnuts. Hope you enjoy as much as I did.

*This soup would pair well with a roast beef or portobello sandwich.


Apple, brie soup with walnut crumble

Serves about 6

Soup Ingredients

  • 2 tbsp olive oil
  • 1 large onion, diced
  • 2 cloves garlic, chopped
  • 2 tsp fresh thyme (or 1 tsp dried)
  • 2 cups apple cider
  • 2 cups vegetable broth
  • 5-6 large apples
  • 2 tbsp brown sugar
  • 1/2 tbsp (maple syrup)
  • 1 cup sharp cheddar cheese, shredded
  • 8 ounces of brie
  • salt and pepper
Apple-brie-soup-with-walnut-granola-crumble soup recipe for fall
Walnut, flax, oat granola

Granola Ingredients

  • 6 tbsp salted butter, (slightly softened)
  • 1/4 cup all purpose flour
  • 1/4 cup brown sugar
  • 1/4 salt
  • 1/4 cup flax seed
  • 2 tsp cinnamon
  • 1 cup rolled oats
  • 1 cup walnuts, chopped

Directions

  1. For the soup: Pour olive oil into large pot. Add onion and cook on medium heat until translucent and tender, or about 5-7 minutes. Stir often, and don’t let onions brown.
  2. Add garlic and thyme to pot. Cook for another 1-2 minutes, making sure garlic doesn’t brown.
  3. Pour broth and cider into the pot. Add the apples and bring the whole pot to a boil. Reduce heat and let simmer about 20 minutes or until the apples are tender.
  4. Add brown sugar, syrup, cheddar and brie. Stir until the cheese has melted.
  5. Ladel about a third of the soup mixture into a blender. Puree on high for about 30-45 seconds. Pour into large soup bowl. Repeat this step twice more with the remaining soup in the pot.
  6. Taste, and season with pepper and salt if desired.
  7. For the granola: In a medium bowl, combine butter, flour, salt, sugar and cinnamon. Add oats, flax and walnuts and combine. (Using your hands works best here.) Granola should clump up.
  8. On a foil-lined baking sheet, spread clumps in an even layer and bake at 375ºF for about 10 minutes. Granola should turn golden brown.
  9. Stir granola and bake for another 5 minutes.
  10. Serve a bowl of steam hot soup, and top with granola mixture.

Apple, brie soup adapted from Closet Cooking, an aptly named blog from a fellow cook with extremely limited kitchen space.

You’ll love this roasted Brussels sprouts recipe with lots of cinnamon and maple.


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Author

Meghan is a full-time writer exploring the fun facts behind food. She lives a healthy lifestyle but lives for breakfast, dessert and anything with marinara. She’s thrown away just as many meals as she’s proud of.