I love the rich, creamy oyster brie soup from the Hollywood Brown Derby, so I had to recreate it to enjoy at home! This restaurant-quality soup is fortified with plenty of brie and champagne, making it a super indulgent dish that stands up to any holiday, dinner party, or fancy night-in.
🍲 What Makes This Recipe So Good
- If you’ve ever had the oyster brie soup from The Hollywood Brown Derby at Walt Disney World’s Hollywood Studios theme park, then you already know exactly how incredible this soup is! Creamy, luxurious, and so indulgent. I love it so much, I couldn’t resist coming up with an at-home version I could enjoy between trips. There’s a reason it’s one of their signature dishes!
- The flavors and textures of this soup are unbelievable. Everything’s seasoned beautifully, so there’s a perfect balance that allows the flavors of the oysters, brie, and champagne to shine. Much like the restaurant itself, oyster brie soup is a star in its own right, with a touch of that old-Hollywood glitz and glamour.
- Holidays, birthdays, anniversaries, proposals, dinner parties, special occasions, celebrations – WHATEVER! – you absolutely can’t go wrong if you serve this soup. It’s unique and a little elegant, guaranteed to impress any guest and set the mood for a memorable meal. Pair it with champagne, wine, or a bold cocktail. Follow it up with an amazing entrée. Filet mignon, lobster, an impressive chicken dish, or your favorite pasta would all be great options!
👩🏼🍳 Chef’s Tips
- Oysters are naturally pretty salty, so keep that in mind when you’re cooking. Avoid adding too much salt to the soup, or you’ll overpower the rest of the flavors.
- With most recipes, the quality of the ingredients you use is important. With oysters (and brie, honestly) it’s even more important! Both ingredients are key to this recipe and super prominent in the final dish. Make sure your oysters are fresh and high-quality, and that they’re cleaned and shucked well. For the cheese, use a bold, ripe, high-quality brie to guarantee the flavor comes through. Taste it before you use it – if you don’t like the way that particular brie tastes on its own, that may not be the flavor you want for your soup.
- Be so careful not to overcook the oysters. Like scallops, shrimp, and other seafood, they don’t need very long at all. Just a few minutes, until they’re heated through completely, is really all it takes. Any longer and they’ll be rubbery, dense, and incredibly unpleasant.
- With something like oyster brie soup, I like to really dress it up, presentation-wise. Use your nicer bowls. Serve it with a wonderfully crusty bread. Oh, and don’t skip the garnish! It has a visual impact, sure, but it also adds just a little extra flavor.
🍽️ Even More Restaurant-Quality Recipes at Home
- Best Chicken Tikka Masala Recipe (Restaurant Style)
- Lobster Mac and Cheese
- McAlister’s Chicken Tortilla Soup Copycat
- The Best Lobster Bisque (Ruth’s Chris Copycat Recipe)
- Homemade Carrabba’s Chicken Bryan
- Chicken Savoy (Inspired by Belmont Tavern)
For the Oyster Brie Soup
- ⅓ cup unsalted butter
- ⅓ cup all-purpose flour see Notes
- 32 ounces half and half at room temperature
- 1 8-ounce wheel brie cut into pieces, at room temperature; see Notes
- 8 ounces oyster liquor natural juices from oysters
- 8 ounces raw, shucked oysters
- ½-1 cup champagne see Notes
- salt to taste
- freshly cracked white pepper to taste
- finely chopped fresh chives
- crusty bread
- Large saucepan
- Large, heavy-bottomed pot
- Cutting board optional
- Sharp knife optional
- Fine mesh sieve or colander
- Serving bowls
- Heat saucepan over medium heat. When saucepan is warm, add butter and let butter melt completely. Swirl saucepan occasionally or move butter around with whisk to coat bottom of saucepan.
- When butter is melted, but not bubbling or boiling, slowly add flour in small increments. Stir constantly to avoid lumps, and whisk well between each addition. Repeat until all flour is incorporated into melted butter.
- Reduce heat to medium-low. Simmer roux 15 to 20 minutes or until roux is smooth, with rich brown color and slight nutty scent. Whisk frequently to avoid sticking or burning.
- As soon as roux is ready, remove saucepan from heat. Let roux cool slightly, then slowly add half and half in small increments. Whisk well between each addition and repeat until all half and half is added and mixture is very smooth.
- Return saucepan to heat. Increase heat to medium-high. Whisk constantly, scraping bottom of saucepan with whisk to reduce sticking, until mixture begins to boil.
- Once liquid begins to boil, immediately reduce heat under saucepan to low. Continue whisking constantly until boiling subsides, then allow mixture to simmer 10 to 15 minutes. Whisk as needed.
- After mixture simmers for desired length of time, remove saucepan from heat. Let mixture cool slightly, then add pieces of brie. Whisk until cheese is melted and incorporated, then return saucepan to low heat.
- Heat large pot over medium-high. When pot is warm, add 8 ounces oyster liquor to pot.
- Bring liquid to boil, then add shucked oysters. Boil oysters 3 minutes, or until ends of oysters begin to curl.
- Use fork to remove cooked oysters from pot and transfer to cutting board. If oysters are large, halve or quarter oysters before continuing. Set cutting board aside.
- Pour oyster liquor left in pot through sieve or colander and directly into saucepan of brie soup. Clean out pot if oysters stuck to bottom at all, then return pot to heat and reduce heat to medium-low.
- Transfer brie soup from saucepan to pot. Add cooked oysters and ½ cup champagne to pot. Gently whisk soup to incorporate ingredients, then season with salt and pepper to taste.
- Taste soup and add more champagne as desired, up to 1 cup champagne total. Gently whisk to incorporate.
- When satisfied with flavor of soup, ladle soup into serving bowls. Garnish with fresh chives and serve warm with crusty bread.
- Brie: Before cooking, remove the majority of the white, bloomy rind from the outside of the brie wheel. Don’t cut off too much of the creamy inner cheese, though. It’s ok if there’s a little rind left. You’ll want roughly 6 ounces of rind-free cheese.
- Champagne: Choose a dry champagne that’s not too sweet – a Brut or Cuvée would work well. You can also use a sparkling white wine, like a prosecco, instead of champagne.
- Make it Alcohol Free: Omit the champagne entirely. Note that this will change the flavor of the soup slightly.
- Make it Gluten Free: Use gluten-free all-purpose flour. the rest of the dish is naturally gluten-free.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.