Brie and Vegetable Soup
Serving Size:4|Prep Time:20minutes|Cook Time:12minutes

  1. Melt butter in a soup pot over medium heat.
  2. Add diced onions, celery, and carrots. Cook, stirring occasionally until vegetables are slightly softened, about 2 minutes.
  3. Stir in diced potatoes, garlic, thyme, and black pepper.
  4. Add vinegar or wine to de-glaze bottom of pan. Add vegetable broth and bring to a simmer. Simmer for 10 – 20 minutes, stirring occasionally or until vegetables are tender. Add spinach and brie. Stir until brie is completely dissolved. Return soup to simmer, take off heat and serve.
Chef’s Narrative
Light with a hint of creaminess, this is a unique way to showcase brie. Great for Sunday brunch (or anytime), alongside a slice of nice crusty bread and a salad.
Recipe Substitutions
If using a larger size round of brie, use 6 ounces after the rind is removed.
  • 2tablespoonsLulubelle’s™ Creamery unsalted butter
  • 1yellow onion, diced (about 2 cups)
  • 3celery stalks, diced (about 2 cups)
  • 2carrots, peeled and diced (about 2 cups)
  • 1poundred potatoes, diced (about 4 cups)
  • 2clovesgarlic, minced
  • 1teaspoonminced fresh thyme leaves
  • 1/8 teaspoonground black pepper
  • 2teaspoonswhite wine vinegar or white wine
  • 6cupsvegetable broth
  • 3ouncesfresh spinach, any thick stems removed, chopped
  • 24ozWillamette Valley Cheese™ French Prairie Brie, rind removed and cut into pieces