Cream of Brie Soup
Cozy up with this comforting cream of brie cheese soup. Very easy to make and it pairs perfectly with sourdough bread for a cozy meal. It tastes even better heated up the next day!
You might have heard of cream of leek soup but have you tried cream of brie soup? This soup is creamy, cheesy, rich and full of flavor. You’ll be going back for seconds! My version is version is velvety and luxurious but not at all heavy since there is a lot of chicken broth added to it. It is an easy soup to batch make and you’ll love this soup as an appetizer or cozy meal.
Ingredients for cream of brie soup
Your going to use one full brie cheese wheel for this recipe! It is going to add such a beautiful creaminess to this soup. Take the rind off your brie cheese wheel and let it come to room temperature before adding it into the soup. This is a really easy soup to make with minimal ingredients. Here is a list of everything you will need:
brie cheese
butter
flour
white wine
Knorr Leek Recipe Mix
Knorr Granulated Chicken Bouillon
boiling water
heavy cream
prosciutto
fresh thyme
olive oil
Quality of brie cheese matters! I always recommend using a brie cheese that is French- brie cheese originated in France so if it is French you know it’s creamy, has notes of mushroom and will melt really well! When melted, the cheaper brie cheeses can often pool with oil and don’t taste as flavorful which means they aren’t the best quality and stuffed with fillers & additives. When making baked brie, spend a little bit more money on the cheese to make sure it’s a quality one.
The leek soup mix adds SO much flavor to this recipe without spending hours in the kitchen. It is always my secret ingredient to any soup.
TIP: make sure you take the rind off your brie cheese wheel as the rind does not melt well
SHOP THE REICPE
Cream of Brie Soup
Ingredients
- 1/2 cup butter
- 3/4 cup flour
- 1/2 cup white wine
- 1 pouch of Knorr Leek Recipe Mix
- 4 tsp Knorr Granulated Chicken Bouillon
- 6 cups of boiling water (to mix with the bouillon mix)
- 1 cup heavy cream
- 8 oz wheel of brie cheese wheel
- 2oz crispy prosciutto (garnish)
- fresh thyme (garnish)
Instructions
- Take the rind off your brie cheese wheel with a vegetable peeler or cheese slicer and cut it up into chunks. Set aside and let the cheese come to room temperature.
- If you want to make crispy prosciutto, heat oven to 400 F and add your prosciutto slices on a baking sheet lined with parchment paper. baked prosciutto for 7 minutes until crispy and take out of oven and let it rest (it will crisp up more out of the oven)
- In a pot on medium heat, combine butter & flour to make a roux
- Create your chicken broth by adding the granulated chicken bouillon to your boiling water and stir well until its completely dissolved. Add in your chicken broth slowly into your soup and stir well each time you add more in.
- Then add in your white wine & Knorr Leek Recipe Mix and stir in well
- Add in brie cheese chunks & cream and stir until soup is smooth and cheese has fully melted
- Top your soup bowl with crispy prosciutto, a drizzle of olive oil and fresh thyme. Enjoy warm!
Your soup should look creamy but not too thick- if it is too thick add another cup of boiling water to thin it out a bit (depending on how you like the consistency of your soup)
Top with crispy prosciutto and a drizzle of olive oil for flavor!
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