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Cream of Brie Soup

Rated as 4.73 out of 5 Stars

"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
Original recipe yields 4 servings

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.

Nutrition Facts


Per Serving: 395 calories; 33.5 g fat; 10.5 g carbohydrates; 14.1 g protein; 108 mg cholesterol; 1155 mg sodium. Full nutrition

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Reviews

Read all reviews 9
  1. 11 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
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.

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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...

I had some Brie that was getting quite mature so I cut off the rind as it was bitter. I didn't have enough celery so I added a carrot, some garlic, herbes de Provence, omitted cream and didn't ...

This was the epitome of comfort food. The flavor was like a cream of chicken soup with no real flavor of Brie. But in this case that was not a bad thing. I did add some ground nutmeg and cardam...