Cheesehead Soup


  • 5 carrots, peeled and sliced
  • 5 celery stalks, diced
  • 1 large onion, diced
  • 1-1/2 tablespoons minced garlic (about 2 cloves)
  • 1-1/2 teaspoons Tabasco sauce
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon Adobo seasoning
  • 1/2 teaspoon black pepper
  • 3 cups chicken broth
  • 2 cans/bottles (12-ounces each) beer of your choice – the maltier, the better
  • 1 lb. beer bratwurst, cooked and sliced
  • 2 cups milk
  • 2 cups heavy cream
  • 6 tablespoons butter
  • 1/3 cup flour
  • 4 cups shredded cheddar cheese


  1. Combine carrots, celery, onions and garlic in a large stock pot over medium heat.
  2. Stir in Tabasco, cayenne, Adobo and pepper. Cook for 2-3 minutes.
  3. Pour in the broth and beer.
  4. Simmer until veggies are tender (about 12-15 minutes). 
  5. Add bratwurst slices and simmer for an additional 2-3 minutes, then remove from heat. 
  6. In a large saucepan, melt butter over medium heat. 
  7. Whisk in the flour to form a roux.
  8. Cook and stir until flour is light brown, about 3-5 minutes. 
  9. Gradually stir in the milk and heavy cream, whisking constantly to prevent scorching, until thickened. 
  10. Remove from heat and whisk in cheese until melted and smooth. 
  11. Pour the cheese mixture into the soup and stir until well blended. 
  12. Return to heat and bring to a simmer, cooking for 10-12 minutes longer.
  13. Serve hot with bread or in bread bowls.

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