Cheesy Beer Brat Soup
Indulge in the ultimate comfort food with this hearty and flavorful Cheesy Beer Brat Soup! Loaded with browned beer bratwursts, a medley of sautéed vegetables, and a creamy blend of cheddar cheese, milk, and heavy cream, this soup is a rich, satisfying treat perfect for cooler weather. A splash of lager-style beer adds depth, while Dijon mustard and paprika provide a subtle tangy warmth. Ready in under an hour, this crowd-pleasing recipe is ideal for weeknight dinners or casual gatherings. Serve it hot, garnished with green onions, alongside crusty bread or soft pretzels for a cozy, pub-inspired meal. Perfect for fans of cheesy soups and beer-infused dishes!
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Recipe Information
Ingredients
- 4 pieces beer bratwursts
- 2 tablespoons unsalted butter
- 1 medium-sized yellow onion, diced
- 2 medium-sized carrots, peeled and diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 0.25 cup all-purpose flour
- 4 cups chicken broth
- 1 cup lager-style beer
- 2 cups whole milk
- 1 cup heavy cream
- 3 cups sharp cheddar cheese, shredded
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons green onions, chopped (optional, for garnish)
Instructions
Heat a large pot over medium heat. Add the beer bratwursts and cook until browned on all sides, about 6-8 minutes. Remove them from the pot and set aside on a cutting board. Once cooled slightly, slice them into bite-sized pieces.
In the same pot, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-6 minutes, or until the vegetables are softened. Add the minced garlic and cook for another 1 minute, stirring continuously.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 2 minutes to remove the raw flour taste.
Gradually whisk in the chicken broth, ensuring no lumps remain. Add the lager-style beer and stir to combine. Bring the mixture to a gentle simmer and allow it to cook for 10 minutes, stirring occasionally.
Lower the heat and pour in the whole milk and heavy cream. Stir gently and allow the soup to heat through, but do not let it boil.
Add the shredded cheddar cheese a handful at a time, stirring constantly to melt and fully incorporate before adding more.
Stir in the Dijon mustard, paprika, salt, and black pepper. Adjust seasoning to taste if needed.
Return the sliced beer brats to the pot and allow them to heat through for 5-7 minutes.
Serve hot, garnished with chopped green onions if desired. Pair with crusty bread or soft pretzels for a complete meal.
Nutrition Facts
Calories |
4122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 319.2 g | 409% | |
| Saturated Fat | 176.7 g | 883% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 910 mg | 303% | |
| Sodium | 9838 mg | 428% | |
| Total Carbohydrate | 113.4 g | 41% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 43.9 g | ||
| Protein | 170.1 g | 340% | |
| Vitamin D | 8.3 mcg | 42% | |
| Calcium | 3260 mg | 251% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 3500 mg | 74% | |
*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.
