Creamy Brie Soup | Midwest Living

Creamy Brie Soup

Creamy Brie Soup

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  • Yield: 8 appetizer servings
  • Prep 15 mins
  • Cook 23 mins

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  • 1 1/2 cups Chardonnay or dry white wine
  • 1/2 cup white wine vinegar
  • 4 cup (1 quart) whipping cream or heavy cream
  • 1 12 - ounce round Brie cheese, rind removed and cut into 1-inch pieces
  • 1 clove garlic, minced
  • 1 sprig fresh thyme
  • 1 sprig fresh basil
  • Salt and ground white pepper
  • Snipped fresh basil and/or fresh thyme (optional)
  • Sliced baguette-style French bread, toasted


  1. In a heavy medium saucepan, bring wine and vinegar to boiling; reduce heat. Simmer, uncovered, until liquid is reduced to 1 cup (this should take about 15 minutes). Stir in whipping cream, Brie, garlic, sprig of thyme and basil. Cook and stir about 8 minutes, or until Brie melts.
  2. Set a fine mesh strainer over a large bowl. Carefully pour soup through the strainer. Season soup to taste with salt and white pepper. Serve in bowls topped with additional snipped basil and/or thyme. Serve with bread slices.


  • Brie Fondue: For fondue, prepare as directed except increase the white wine vinegar to 1 cup. Whisk 1/4 cup all-purpose flour into the whipping cream before adding to vinegar mixture. Cook and stir until cheese is melted and mixture is thickened. Sprinkle with additional snipped basil and/or thyme. Serve with bread cubes and/or dippers. Makes 8 appetizer servings.

Nutrition Facts

(Creamy Brie Soup)

Cobalamin (Vit. B12) (µg) 1, fiber (g) 1, sodium (mg) 595, sugar (g) 1, Potassium (mg) 209, cal. (kcal) 690, calcium (mg) 172, iron (mg) 1, vit. A (IU) 1944, pro. (g) 15, vit. C (mg) 1, carb. (g) 23, Fat, total (g) 57, Thiamin (mg) 0, Riboflavin (mg) 1, chol. (mg) 207, Niacin (mg) 2, sat. fat (g) 35, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 16, Folate (µg) 81, Polyunsaturated fat (g) 2

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