Brat & Beer Cheese Soup
Brat and beer cheese soup is the finest bowl of creamy comfort food you can imagine. This hearty soup recipe can be on your table in under 30 minutes. Serve this dish for dinner with a hunk of crusty bread for maximum dipping potential.
Servings: 6
Calories: 537kcal
Ingredients
- 2 tbsp butter
- 1 white onion diced
- 1 cup carrot shredded
- 2 shallots finely diced
- 2 cups chicken broth
- 1/3 cup flour
- 1 cup half & half
- 1/2 tsp caraway seeds crushed
- salt & pepper to taste
- 10 oz Wisconsin cheddar cheese shredded
- 5 bratwurst cooked & thinly sliced
- 1 12 oz bottle beer
Instructions
- In a Dutch oven over medium heat, melt the butter. Stir in the onion, carrot, and shallots. Reduce the heat to medium low and saute them until soft & tender- roughly 8-10 minutes.
- Add the broth & flour to a large mixing bowl. Whisk until combined and no lumps remain. Pour this mixture into the Dutch oven, and stir to combine with the veggies.
- To the pot add the seeds, half & half, salt, and pepper. Stir.
- Raise the heat back to medium, and let the mixture simmer (stirring often) until thickened- about 5 minutes.
- Reduce the heat to low, and stir in the cheese. Continue stirring until the cheese has melted and the soup's smooth, and do not let the mixture boil.
- Slowly pour in the beer. Slowly, to reduce foaming, and stir the whole time you're pouring it in. Once the beer's incorporated, add the sausage.
- Ladle into soup bowls and serve warm with rye bread.
Nutrition
Calories: 537kcal | Carbohydrates: 17g | Protein: 23g | Fat: 41g | Saturated Fat: 21g | Cholesterol: 115mg | Sodium: 1115mg | Potassium: 499mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4298IU | Vitamin C: 9mg | Calcium: 420mg | Iron: 1mg