Brat Beer and Cheese Soup
Warm, hearty, and loaded with bold flavors, this Brat Beer and Cheese Soup is the ultimate comfort food for any occasion. Combining savory bratwurst, creamy sharp cheddar, and a splash of rich lager beer, this recipe adds a pub-inspired twist to classic cheese soup. A medley of sautéed onions, carrots, and celery enhances its depth of flavor, while a touch of Dijon mustard and paprika provides a subtle tangy kick. Perfectly thickened to a velvety consistency, this dish is an irresistible pairing with pretzel pieces for dipping or as a crunchy topping. Ready in under an hour, this recipe serves up six hearty portions and is ideal for game day gatherings, cozy nights in, or impressing guests with a unique, hearty dish. Bursting with cheesy goodness and a hint of beer-infused richness, this soup is a must-try comfort classic!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 links bratwurst
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup lager beer
- 2 cups whole milk
- 3 cups sharp cheddar cheese, shredded
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped chives (optional, for garnish)
- 1 cup pretzel pieces (optional, for serving)
Instructions
Heat a large pot or Dutch oven over medium-high heat. Add the bratwurst links and cook, turning occasionally, until browned and fully cooked, about 10 minutes. Remove the bratwurst and set aside to cool slightly.
In the same pot, melt the unsalted butter over medium heat. Add the diced onions, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened and fragrant.
Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes to create a roux. This will help thicken the soup.
Slowly pour in the chicken broth, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer and cook for about 10 minutes, allowing the broth to thicken slightly.
Stir in the lager beer and whole milk. Simmer for another 5 minutes, stirring occasionally.
Reduce the heat to low and gradually add the shredded sharp cheddar cheese, one handful at a time, stirring until melted and smooth. Avoid boiling the soup at this stage to prevent the cheese from curdling.
Stir in the Dijon mustard, paprika, salt, and black pepper. Adjust seasoning to taste.
Slice the cooked bratwurst into bite-sized pieces and return them to the pot. Simmer for another 5 minutes to warm the bratwurst and meld the flavors.
Ladle the soup into bowls and garnish with chopped chives, if desired. Serve hot with pretzel pieces on the side for dipping or as a crunchy topping.
Nutrition Facts
Calories |
4116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 278.2 g | 357% | |
| Saturated Fat | 146.1 g | 730% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 804 mg | 268% | |
| Sodium | 12358 mg | 537% | |
| Total Carbohydrate | 213.0 g | 77% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 39.9 g | ||
| Protein | 179.0 g | 358% | |
| Vitamin D | 10.6 mcg | 53% | |
| Calcium | 3712 mg | 286% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 4080 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
