Cheesy Bratwurst Soup

10 Servings
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Cheesy Bratwurst Soup is the ultimate comforting dish with a little heat made with sausage, carrots, jalapenos, and soothing broth all smothered in cheese.

Easy Soup Recipes always make classic comfort food dishes. They’re great to serve on cold nights or when someone in your family is feeling under the weather. Be sure to try other delicious soup recipes like Creamy Sausage Tortellini Soup with Spinach or Classic Minestrone Soup.

Cheesy Bratwurst Soup in pot

CHEESY BRATWURST SOUP

Easy Brat Soup is a hearty meal that’s sure to keep your whole family full and happy. The full-flavored meal is made with chopped celery, onion, carrots, fork-tender brats, spicy peppers, and a creamy cheese base.

Just like Beef Chili this thick, creamy soup is perfect to serve with a nice crusty piece of bread or Basic Cornbread. You could also try rye bread or Garlic Bread for dipping. Cold months are a wonderful time to serve up fabulous Fall recipes like Brat Stew.

Cheesy Bratwurst Soup in bowl

It’s a delicious and easy soup, perfect for Oktoberfest or to serve while watching the Super Bowl game. We love serving grilled bratwurst hot dogs on Super Bowl Sunday. However, making this cheesy soup is an unexpected way to still enjoy warm fall flavors. If you’re serving the Cheesy Brat Soup for a party, let the soup simmer on the stovetop so it stays warm throughout. Then you can enjoy it all Sunday long.

MORE COMFORTING FALL RECIPES

TIPS FOR MAKING CHEESY BRATWURST SOUP

  • Prep time: Start by cutting the large carrots, celery, and onions into inch pieces so they’re ready for the soup.
  • Bratwurst: Add the uncooked links bratwurst to a dutch oven or large stockpot. Turn the stove to medium heat and break the links bratwurst apart into smaller pieces while they brown.
  • Veggies: Remove the bratwurst from the heat source, then add the onions, carrots, and celery. Reduce the heat and sauté onions, celery, and onion for 6-8 minutes until translucent.
  • Creamy Soup: Add the black pepper and flour to the mixture and whisk it all together. Next, whisk in the whole milk and broth and continue cooking until thickened. Add the sausage back in, then top it with cheese and sliced jalapeno. Ladle into bowls and enjoy.

Cheesy Bratwurst Soup in pot

VARIATIONS ON CHEESY BRATWURST SOUP

  • Thicken: To make extra creamy, cheesy, thick, hearty soup you can add some heavy cream, or warm half and half to make a more creamy mixture. To thicken up the soup even more add a little more all-purpose flour to the broth to make a flour paste that’s more like a stew.
  • Seasonings: For some extra flavor you can add spices and seasonings. Make simple additions like salt and pepper, or add-in flat-leaf parsley, California Tri-Tip Seasoning, Creole seasoning, minced clove garlic, or red pepper flakes. Continue taste testing as you add in seasoning to make sure you like the taste.
  • Add-ins: Some other ways to add-in extra flavor mix in some extra chopped onions cut into inch slices or use minced onion. You can also mix in a couple of chopped medium potatoes. Yukon gold potatoes will taste great in this recipe. If you don’t want to do potatoes try white rice for a different starch. For some more flavors try green onions, liquid smoke, diced tomatoes, dijon mustard or any grain mustard, small red bell pepper, hot sauce, or caraway seeds.
  • Broth: Instead of using chicken stock you can try using vegetable broth or low sodium vegetable broth. You could also make this into a mushroom soup by mixing in some cream of mushroom with half the broth.
  • Beer Cheese Soup: To make a Beer Soup Recipe worthy of Oktoberfest mix in 1 ½ cups of your favorite beer to make Beer Cheese Soup. The alcohol will cook out and just leave the delicious flavor of hot beer cheese soup.
  • Cheese: You can add any of your favorite cheeses along with the cheddar cheese to this Cheesy Brat Soup. Try any shredded cheese like mozzarella, Colby jack cheese, or Pepper Jack cheese. They’ll all taste delicious as the cheese melts over the soup making a creamy, stringy mixture.

SLOW COOKER CHEESY BRATWURST SOUP

  • To make Slow Cooker Cheesy Brats add all the ingredients, except the cheese, to your slow cooker.
  • Cover the Crock Pot Cheese Soup and cook on low for 4-6 hours. Start with the lower time and add an additional hour if it’s not done yet.
  • Top with cheddar cheese and ladle Cheesy Brat Soup into bowls to serve.

SIDE DISHES TO SERVE WITH CHEESY BRATWURST SOUP

HOW TO STORE CHEESY BRATWURST SOUP

  • Serve: Don’t leave Bratwurst Cheddar Soup at room temperature for more than 2 hours.
  • Store: Once the soup has cooled to room temperature, put the soup in an airtight container, and store it in the fridge. It will keep well for 3-4 days.
  • Freeze: You can also keep Cheesy Bratwurst Soup in the freezer for up the 3 months.

Cheesy Bratwurst Soup in bowl

Pin this recipe now to remember it later

Pin Recipe

Cheesy Bratwurst Soup

Cheesy Bratwurst Soup is the ultimate comforting dish with a little heat made with sausage, carrots, jalapenos, and soothing broth all smothered in cheese.
Yield 10 Servings
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Soup
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1 pound bratwurst , casing removed
  • 1 yellow onion , diced
  • 2 carrots , diced
  • 2 stalks celery , thinly sliced
  • 1/2 teaspoon pepper
  • 2 cups chicken broth
  • 1/4 cup flour
  • 1-1/2 cups whole milk
  • 2 cups cheddar cheese , shredded
  • 1/4 cup pickled jalapeno slices , optional

Instructions

  • Add bratwurst to a large stockpot on medium-high heat and cook, breaking into large chunks until well browned, about 6-8 minutes.
  • Remove sausage and add in the onions, carrots, and celery.
  • Reduce heat to medium and cook for 6-8 minutes, stirring occasionally until translucent.
  • Add in the black pepper and flour, whisking well until no longer raw.
  • Whisk in the whole milk and chicken broth slowly and cook until thickened and creamy, about 8-10 minutes.
  • Add in cooked bratwurst and cheddar cheese, whisking well until creamy and melted.
  • Top with jalapeno slices if desired. For more muted spice add the jalapenos in with the milk.

Nutrition

Calories: 275kcal | Carbohydrates: 7g | Protein: 13g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 59mg | Sodium: 774mg | Potassium: 316mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2378IU | Vitamin C: 5mg | Calcium: 202mg | Iron: 1mg

Cheesy Bratwurst Soup collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

    1. You’ll add it in with the milk. I’ve edited the card to include it now. Thanks for letting me know it was missing. Enjoy!

  1. I don’t know why I keep trying your recipes! You say to add 2 cups chicken broth but you never mention when to add the broth in your notes OR the recipe. Do you proof read these before you submit them?!

    1. Thank you for letting me know that was missing from the instructions. I’ve edited to include it in with the milk step. I hope you decide to try it.

    1. I am so sorry, I am just seeing this tonight. I am sure the recipe has long been cooked/or not but I still want to try to help.

      Chicken broth was listed in step five but the bratwurst was missing, it goes in at the end with the cheese just to reheat it.