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Beer Cheese and Brat Soup in Pretzel Bowls

In cool autumn weather, try this warm and hearty soup flavored with game-day favorites.

Serves: 6Prep: 25 minutesTotal: 25 minutes

Serves: 6

Ingredients

  • 3/4 pound fresh bratwurst, casings removed (about 3 brats)
  • 1 medium onion, chopped
  • 2 cloves garlic, finely chopped
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth
  • 1 cup pale ale beer
  • 1 tablespoon spicy brown mustard
  • 1/8 teaspoon ground red pepper
  • 4 ounces cream cheese, cut in cubes
  • 1 cup shredded Cheddar cheese, plus additional for garnish
  • 6 large pretzel buns

Directions

  • In 3½-5 quart saucepan or Dutch oven, crumble and cook bratwurst and onion over medium heat 5-7 minutes or until onion is golden brown. Stir in garlic and flour; cook 1 minute longer.
  • Gradually stir in chicken broth, beer, mustard and red pepper; heat to boiling, stirring frequently. Cook and stir 1 minute. Remove from heat.
  • Stir in cream cheese and Cheddar cheese. Return to low heat to heat through, if necessary. Do not boil.
  • Meanwhile, slice tops from pretzel buns. Gently pull out interior of buns, leaving ¼” crust. Spoon soup into pretzel buns and garnish with additional cheese if desired. Serve immediately.

Recipe Information

Serves: 6

Ingredients

  • 3/4 pound fresh bratwurst, casings removed (about 3 brats)
  • 1 medium onion, chopped
  • 2 cloves garlic, finely chopped
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth
  • 1 cup pale ale beer
  • 1 tablespoon spicy brown mustard
  • 1/8 teaspoon ground red pepper
  • 4 ounces cream cheese, cut in cubes
  • 1 cup shredded Cheddar cheese, plus additional for garnish
  • 6 large pretzel buns

Directions

  • In 3½-5 quart saucepan or Dutch oven, crumble and cook bratwurst and onion over medium heat 5-7 minutes or until onion is golden brown. Stir in garlic and flour; cook 1 minute longer.
  • Gradually stir in chicken broth, beer, mustard and red pepper; heat to boiling, stirring frequently. Cook and stir 1 minute. Remove from heat.
  • Stir in cream cheese and Cheddar cheese. Return to low heat to heat through, if necessary. Do not boil.
  • Meanwhile, slice tops from pretzel buns. Gently pull out interior of buns, leaving ¼” crust. Spoon soup into pretzel buns and garnish with additional cheese if desired. Serve immediately.