24 Reviews of Brat, Beer and Cheese Soup

From: ~*~Gold Medal Flower~*~

On Jul 20, 2004

I wish I had the time to review all of the fantastic recipes I've made from Zaar. But after making this soup last night I just had to take the time to give it 5 stars! It's worth noting that I live in SW Florida and we hardly ever have 'soup weather' especially in July as I'm writing this. But, I've had a craving for something different and soup like and this soup filled the bill! I made it as written with possibly adding a little more dried mustard, cayenne pepper and I used 5 bratwurst. Also, to precook the bratwurst I first browned them in olive oil then braised them for about 20 minutes in beer. The soup was easy to put together because of the great directions and it was full of flavor! Thanks PanNan for a great recipe that I'll make often, even if it is 100 degrees outside!

From: Michelle S.

On Jun 4, 2003

What a soup! And it has the 3 food groups (if you're from Wisconsin like me!) in it! I was given leftover brats from a neighbors party and I knew this was it! The flavor is fantastic! Nothing over powers and it blends quite well! This is so good, DH asked me to make extra brats next time we BBQ just so I can make this again! High praise indeed!

From: CAREBEARCOOKING

On Mar 9, 2004

This soup was very yummy! I froze the leftover soup I had and it freezes very well. This will be a nice warm up for a cold football Sunday, thank you.

From: hepcat

On Oct 24, 2006

Oh man, this was good! Just what I was looking for. I grew up in WI, and though haven't lived there for quite a few years, the taste of a good brat is never something you stop craving. This time I was looking for something different from the usual brat recipe...you know...boil in beer, grill, put on bun with sauerkraut and a good mustard. This soup fit the bill perfectly! I made very minor changes, such as adding more cheese and bratwurst. I used 2 1/2 cups of sharp cheddar, then added a couple of slices processed cheese to thicken it a bit. I used a hand blender to blend the whole thing right there in the pot, and I'm glad I did since I like a thick and completely pureed soup. I did 5 brats instead of 3, and you could easily add even more. I'll slice the brats again next time, but then quarter each slice for smaller pieces and a better presentation. I topped each with a very small handful of cheese in the center of each bowl. My husband liked it, but he thought the beer I used was a bit too strong. I used a Sam Adams lager, but his suggestion would be to use something even lighter, such as a blonde. I had a bowl for lunch yesterday, and it was even better the next day. Was it my imagination or did it thicken up a bit more? I'm planning on making this when my parents come for a visit - they'll love it! Thanks for sharing this great recipe.

From: Evie*

On Apr 20, 2003

This is one tasty soup! Full of flavour with the right amount of 'kick' and very filling. Perfect for a cold evenings dinner, thanks for posting.

From: 1hotpotato

On Dec 18, 2006

Made this yesterday for my family and friend's and there was nothing left. It blew everything else out the window. I was asked to make that again every Sun. I followed recipe exactly except I used 5 Brats and I added 4 strips of bacon cut up. Thank you for sharing such a wonderful recipe.

From: chia

On Mar 14, 2004

i had extra beer and wanted to use it up. this was excellent. i didn't use meat in this but i did add extra worcestershire sauce and hot sauce, for our taste. Very good and comforting on a cold damp day. leftovers tasted even better the next day too.

From: Chef #912075

On Aug 4, 2008

This was very good. I will definately make it again. I'm thinking it would also be wonderful with 1 or 2 mild New Mexico chilies simmered in it to add a little extra spice. And also add another brat to it. It was delicious.

From: Kathy228

On Aug 10, 2008

I'm glad this recipe is posted. I made it from the Penzey's catalog - and now I can find it anytime. I didn't have any potatoes, so I used shell pasta and that worked well. I too would have liked the broth a little thicker, but thought it wasn't thick enough because of the missing potato starch. I browned the sliced brats first. The overall flavor was different - very delicious. And it uses ingredients usually found in the pantry. Thanks for posting this for safe keeping.

From: Chef #529415

On Sep 18, 2007

Wow. I had a bunch of brats leftover from a party and found this recipe. Fantastic. I was awarded "Most popular son-in-law" for making this soup.....and I could use the brownie points.