Cheesy Bratwurst and Beer Soup
Dive into the hearty, comforting flavors of this Cheesy Bratwurst and Beer Soup, a true celebration of bold, savory ingredients. This rich, creamy soup combines the smoky goodness of browned bratwurst with the sharp tang of melted cheddar cheese and a splash of your favorite lager or ale for a depth of flavor that's pure perfection. Aromatic vegetables like onions, celery, and carrots are sautéed in butter, then simmered with chicken broth and spices like smoked paprika and ground mustard for a touch of warmth and complexity. The result is a velvety, pub-style soup that's perfect for cozy evenings or entertaining guests. Serve it with warm bread or pretzels for dipping, and garnish with fresh parsley for an irresistible finishing touch. Whether you're hosting game day or craving comfort food, this beer-infused bratwurst soup is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 4 bratwurst sausages
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 2 carrots, peeled and diced
- 3 garlic cloves, minced
- 0.25 cup all-purpose flour
- 12 ounces beer (lager or ale)
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground mustard
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat a large pot or Dutch oven over medium-high heat. Add the olive oil and cook the bratwurst sausages until browned on all sides, about 8-10 minutes. Once cooked, remove the sausages and set them aside to cool.
In the same pot, reduce the heat to medium and add the butter. Once melted, add the diced onion, celery, and carrots. Sauté the vegetables for 5-7 minutes, stirring occasionally, until softened.
Add the minced garlic and sauté for another minute, until fragrant.
Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes to cook off the raw taste.
Pour in the beer, scraping the bottom of the pot to deglaze and incorporate any browned bits. Let it simmer for 2-3 minutes to reduce slightly.
Add the chicken broth, smoked paprika, ground mustard, salt, and black pepper. Stir to combine and bring the mixture to a gentle simmer.
While the soup simmers, slice the cooked bratwurst into bite-sized pieces and add them back to the pot.
Stir in the heavy cream and let the soup simmer for another 5-10 minutes, stirring occasionally.
Gradually add the shredded cheddar cheese, one handful at a time, stirring constantly to ensure it melts smoothly into the soup.
Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 1449 mg | 63% | |
| Total Carbohydrate | 16.3 g | 6% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 4.1 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 330 mg | 25% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 580 mg | 12% | |
*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.
