Sherry and Brie Soup


"Creamy and delicious, this vegetable soup will quickly become a favorite!"


servings 264 cals
Serving size has been adjusted!

Original recipe yields 7 servings



  • Calories:
  • 264 kcal
  • 13%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 9.2g
  • 3%
  • Protein:
  • 11.3 g
  • 23%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 390 mg
  • 16%

Based on a 2,000 calorie diet

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  1. Melt butter or margarine in 3-quart saucepan over low heat. Add flour and mix well, cooking until it just starts to turn golden. Add stock and whip vigorously, bring to boil and reduce to simmer. Skim foam off top, and continue to simmer until reduced to 2/3 its original quantity and the sauce is the consistency of heavy cream.
  2. Strain through fine sieve. Return sauce to pan, and cook over low heat. Add brie cheese, cook slowly, stirring occasionally, until the cheese has melted.
  3. Add sherry and vegetables and simmer lightly until the vegetables are al dente. Heat heavy cream over low heat and add to soup. Season soup with salt and pepper. Garnish with fresh chives or scallion.
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  1. 9 Ratings


this one is heaven in a bowl. it is now on the menu forever, a guest of mine asked that I never run out of this. I cook the vegetables in the broth and strain them out at the thickening stage....

10 Stars!!! Loved this soup! I made this more of a mushroom brie soup by using just over a pound of sliced mushrooms and I sauteed them in marsala (substitute for sherry) and butter along with...

A definite 5 star!!! This is such a delicious and impressive soup. I served it for friends in individual bread bowls and everyone LOVED it! Seconds were had by all and they could have ate mor...