Creamy Brie Soup and Ham Melts

Beth-Alison Berggren
Feb 5, 2021
2 min read

I was allergic to dairy as a kid. I would break out in hives if I got into too much of it. Since I grew up eating very little dairy by the time I was no longer allergic to it I was quite lactose intolerant. Oddly enough, since eating low carb/keto light, I have become much, much more tolerant of lactose. Soft cheeses like brie are delicious but are high in lactose. I used to avoid them completely. But I'm thrilled that I can eat them again! This soup is super easy and is deliciously creamy. True comfort food. I paired it with easy ham melts but the soup could easily stand on it's own for a meal.

Creamy Brie Soup

1 tablespoon olive oil

1 large white or yellow onion chopped

1 green pepper (or 4 stalks of celery) seeded and chopped

1 large wheel of brie cubed with rind on (I used a 19.6 ounce wheel from Sam's Club, but two small ones would work just as well)

1/2 cup dry white wine (pinot grigio, or chardonnay etc.)

1 cup of chicken stock (I used organic bone stock)

1 cup heavy cream

Arugula or green and/or red peppers sliced thinly for a garnish

Sauté the onion in the oil. Add in the green pepper or celery when the onion starts to caramelize. Deglaze the pan with the white wine making sure you have scraped up all the good bits off the bottom of the pan. Add in the chicken stock and brie cubes. When the liquid comes back to a boil and the brie is starting to melt add in the heavy cream and bring back to just before boiling.

Remove from the heat and carefully pour into a blender and puree till smooth. Depending on how large and/or strong your blender is you may need to work in batches. You could also use an immersion blender but I think pouring it into a blender is faster and results in a smoother soup. Garnish the bowls of soup with the arugula leaves and/or peppers.

Serves 5