Beer Cheese and Brat Soup in Pretzel Bowl

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

Hands-on Time: 25 min. | Total Time: 25 min. | Serves: 6 | Difficulty: Medium

  • ¾ lb. fresh bratwurst, casings removed (about 3 brats)
  • 1 medium onion, chopped
  • 2 cloves garlic, finely chopped
  • ¼ cup all-purpose flour
  • 3 cups chicken broth
  • 1 cup pale ale beer
  • 1 Tbsp. spicy brown mustard
  • ⅛ tsp. ground red pepper
  • 4 oz. cream cheese, cut in cubes
  • 1 cup shredded cheddar cheese, plus additional for garnish
  • 6 large pretzel buns
  1. 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.
  2. Gradually stir in chicken broth, beer, mustard and red pepper; heat to boiling, stirring frequently. Cook and stir 1 minute. Remove from heat.
  3. Stir in cream cheese and cheddar cheese. Return to low heat to heat through, if necessary. Do not boil.
  4. 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.
Nutrition Analysis:

Per serving: Calories 590, Calories from Fat 300, Total Fat 34g (52% DV), Saturated Fat 11g (55% DV), Trans Fat 0g, Cholesterol 85mg (28% DV), Sodium 1700mg (71% DV), Carbohydrates 44g (15% DV), Dietary Fiber 2g (8% DV), Sugars 5g, Protein 24g, Vitamin A 10%, Vitamin C 15%, Calcium 20%, Iron 20%.

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