Grilled Bratwurst, Beer, and Cheddar Soup Recipe

Here's how to make a cozy soup a backyard cookout star

By
Jennifer Olvera
Jennifer Olvera is a contributing writer at Serious Eats.
Jennifer Olvera
Jennifer Olvera is a Chicago-based food writer and cookbook author who has written eight cookbooks and contributed to Serious Eats, the Los Angeles Times, The Chicago Tribune, and others.
Learn about Serious Eats' Editorial Process
Updated April 18, 2024
A bowl of beer cheese soup with bratwurst next to a spoon.

Serious Eats / Jennifer Olvera

Why It Works

  • Rich and hearty, this soup is thickened with a little flour and the starch from diced potatoes.
  • An ultra-creamy mixture of cheddar and Velveeta cheeses cuts down on the amount of heavy cream.
  • Grilled brats and nubs of bacon lend smokiness to this full-flavored meal.

Being a Midwestern gal, I appreciate a solid beer cheese soup. Now, I know a rich, hot, cheesy soup may not sound like summertime fare (or maybe it does, if you're hardcore like me), but my version has a killer summer element that makes it feel somehow seasonally appropriate: grilled brats.

Spiked with hot sauce and cayenne, the soup has an undercurrent of smokiness from both bacon and the grilled meat. Meanwhile, it receives a bit of heft from the addition of potatoes, tang from dry mustard and Dijon, and richness from the addition of cheese, heavy cream, and milk. Not to be overlooked: the beer the brats cook in is also added to the mix.

It might be tempting to cook the brats on the stovetop instead, but something would be missing. You really want that smoky char incorporated into the soup. It makes a world of difference.

If you want the soup spicier, play with the amount of cayenne and hot sauce. Worcestershire, like the mustards, is key to building the favor profile; to remove them would land you with a one-note soup.

There are several keys to this soup's perfect texture. First, most versions of beer-cheese soup use cheddar and cheddar alone, but I find Velveeta offers an incomparable creaminess, especially when combined with a base of chicken stock, heavy cream, and whole milk. Second, I use flour to thicken the soup a bit, but you need to whisk it with some of the liquid before adding it in so you don't create lumps. And third, I add potatoes in small enough bits that they cook quickly and break down a little, also thickening the soup.

This recipe was originally part of a series called "Sunday Suppers".

July 2014

Recipe Details

Grilled Bratwurst, Beer, and Cheddar Soup Recipe

Cook 105 mins
Active 25 mins
Total 105 mins
Serves 6 to 8 servings
Cook Mode (Keep screen awake)

Ingredients

  • 4 bratwurst, preferably cheddar brats

  • 12 ounces light-bodied beer, such as pale ale

  • 1 tablespoon unsalted butter

  • 1 tablespoon extra-virgin olive oil

  • 1 medium yellow onion, finely chopped

  • 2 ribs celery, finely chopped

  • 2 strips bacon, chopped

  • 3 medium cloves garlic, minced

  • 2 medium red-skin potatoes, diced

  • 1/4 cup drained and finely chopped jarred roasted red peppers

  • 1/8 teaspoon cayenne pepper

  • 1 teaspoon dry mustard powder

  • 1 tablespoon Dijon mustard

  • 1 tablespoon Worcestershire sauce

  • 1 1/2 teaspoons hot sauce, such as Tabasco

  • 2 1/2 cups homemade chicken stock or store-bought low-sodium chicken broth

  • 3/4 cup heavy cream

  • 1 1/2 cups milk, divided

  • 1/3 cup all-purpose flour

  • 3 cups extra-sharp cheddar cheese

  • 4 ounces Velveeta, cubed

  • Kosher salt and freshly ground black pepper

Directions

  1. Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.

  2. Arrange bratwurst in a 10-inch square disposable aluminum pan and pour in beer. Place tray on hot side of grill and cook until simmering, about 4 minutes. Slide to cooler side of grill. Cover grill with vents over the bratwurst. Cook with all vents open until sausages register 140 to 145°F (60 to 62°C) on an instant-read thermometer, about 20 minutes, turning once halfway through cooking.

  3. Remove grill lid. Using tongs, remove bratwurst and place directly on cooking grates over hot side of grill. Cook, turning occasionally, until well browned and crisp, about 3 minutes total. Remove brats and beer pan from grill. Chop brats into small pieces. Return meat to beer and reserve.

  4. In a large stockpot, melt butter and olive oil over medium heat. Add onion and celery and cook, stirring, until starting to soften, about 4 minutes. Add bacon and continue to cook until browned. Stir in garlic and cook, stirring occasionally, for 3 minutes.

  5. Stir in potatoes, roasted peppers, cayenne, dry mustard, Dijon mustard, Worcestershire sauce, and hot sauce. Raise heat to medium-high. Add reserved brat and beer mixture, along with chicken stock, heavy cream, and 1 cup of milk. In a small bowl, whisk remaining 1/2 cup of milk with flour, making sure there are no lumps. Add to soup and bring to a boil.

  6. Add cheeses, season with salt and pepper, and stir to combine. Reduce heat and simmer, stirring occasionally, until soup is thickened and potatoes are pierced easily with a fork, about 15 to 20 minutes. Serve.

Special Equipment

Grill, disposable aluminum pan

Make Ahead and Storage

The soup can be made up to 2 days in advance and stored in the refrigerator. The flavors will deepen. Just reheat it on the stovetop.

Read More

Nutrition Facts (per serving)
585Calories
43gFat
25gCarbs
24gProtein
×
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories585
% Daily Value*
Total Fat 43g55%
Saturated Fat 22g108%
Cholesterol 115mg38%
Sodium 1139mg50%
Total Carbohydrate 25g9%
Dietary Fiber 2g6%
Total Sugars 7g
Protein 24g
Vitamin C 18mg92%
Calcium 483mg37%
Iron 1mg8%
Potassium 673mg14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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