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Beer Cheese Soup with Bratwurst

Beer Cheese Soup with Bratwurst is a hearty and delicious soup. It's good at any time of the year, but it's particularly good in the fall.

Beer Cheese Soup with Bratwurst Recipe

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*Disclaimer - This recipe was originally published in 2014. I'm working hard to update all my older recipes with recipe cards and additional recipe information, but getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

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Beer Cheese Soup with Bratwurst Recipe

BEER CHEESE SOUP WITH BRATWURST   {PRINT THIS RECIPE}
Serves: 6-8     Prep Time: 15 minutes      Cook Time: 20 minutes

1 pound fresh bratwurst
3 tablespoon butter
3 tablespoons olive oil
3 large carrots, peeled and roughly chopped into bite-sized pieces
2 ribs of celery, roughly chopped into bite-sized pieces
1 medium red onion, chopped into bite-sized pieces
1 can fire-roasted jalapenos
1 teaspoon salt
½ teaspoon pepper

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6 tablespoons all-purpose flour
2 cups chicken stock (I used low sodium)
2 cups beef stock (I used low sodium)
1 can (12 ounces) of beer
½ cup half-and-half
8 ounces cheddar cheese, grated
1 tablespoon Worcestershire sauce
¼ teaspoon freshly grated nutmeg
2 tablespoons Dijon mustard
 
-In a large Dutch oven over medium/high heat, cook and brown the bratwurst until cooked through. Remove and allow to cool. Reserve the drippings
-Once cooled cut the bratwurst into bite-sized pieces and set it aside.
-In the same Dutch oven that you cooked the bratwurst, over medium heat, add the butter and olive oil to the bratwurst drippings. 
-Once the butter has melted, add in the carrots, celery, fire-roasted jalapenos, salt, and pepper. Cook for about 5 minutes for the veggies to soften.
-Stir in the all-purpose flour and cook for at least 1 minute to cook out the raw flour taste.
-Stir the chicken stock, beef stock, beer, and chopped bratwurst in with the veggies. As the soup heats it will begin to thicken slightly (about 5-7 minutes).
-Switch to a whisk and reduce the heat to low.
-Whisk in the half-and-half, cheddar cheese, Worcestershire sauce, nutmeg, and Dijon mustard. Whisk occasionally to make sure all the cheese has melted and that is thoroughly blended.
-Reduce the heat to low and allow the soup to simmer for about 5 minutes.
 
 

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All of the recipes you'll find here on my website are in loving memory of my son, Greg, who left this earth far too soon and will be forever in our hearts.

Gregory Martin Goerger 1987 - 2026
1987 - 2026

 

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  1. Jonathon says

    I put a little twist on it. I took the casing off the bratwurst and cooked it up making it more like ground beef. Then I took an immersion blender to break up the veggies after simmering for a while and then added the bratwurst back in after. The beer I used was a UK style IPA, which perhaps was a bit sweet for this recipe, but it still turned out great.

    Reply

    • Renée says

      That sounds great. Good for you for making the recipe your own!!

      Reply

  2. Pam says

    The soup looks great and love the bratwurst in it. I am a fan of your painted glasses and tiles.

    Reply

    • Renee Goerger says

      Thank you so very much Pam! I'm glad you like my items, and the soup 🙂

      Reply

  3. Jenny Hartin says

    Yum!

    Reply