In the early morning hours of the Monday following Ash Wednesday, the city of Basel is plunged into darkness, only to be illuminated by lanterns and the spirit of Fasnacht. While costumes and piccolos (the traditional horizzontal flute) are essential, there is one culinary staple of this festival: the legendary Basler Mehlsuppe soup. If you’re looking for an authentic Basel soup recipe to bring this Swiss tradition to your kitchen, you’ve come to the right place.
At Fermento Brewery, we have a deep respect for the roots of our home city. Although we love innovating with beer, sometimes we crave the pure, unadulterated original. Below, we share a classic Basel soup recipe that focuses on traditional ingredients — flour, butter and stock — keeping the beer in your glass rather than the pot. Then, drink it when the soup is ready! Let’s take a look.
The Story Behind the Basel Soup Recipe
This dish is much more than just food; it is the culinary heartbeat of the festival. A true “Mehlsuppe”is steeped in ritual and is famously served at the start of Basel’s Fasnacht Carnival. At precisely 4:00 am on the Monday following Ash Wednesday, just before the city lights vanish for the magical “Morgestraich lantern” parade, restaurants, cafés and pop-up kiosks throughout the Old Town are bustling with locals enjoying this warming broth. While fuelling participants (Fasnächtler) and spectators for the 72-hour celebration, it is also a beloved home kitchen staple before venturing out into the dark streets.
A proper Basel soup recipe yields a rich, brown broth made from flour browned in butter, onions and beef stock, sometimes enriched with red wine or spices such as cloves and nutmeg. It is traditionally served piping hot, generously topped with grated Swiss cheese, such as Sbrinz or Gruyère, and is best enjoyed alongside a Fastenwähe: a savoury caraway-seed pretzel that perfectly complements the soup.
Preparation steps
Step 1 – The Toasting
The key to any Basel soup recipe is the roux. Place the flour and butter in a heavy-based saucepan and heat over a medium flame, stirring constantly. You want the flour to toast until it turns a deep hazelnut or chestnut brown colour. This process takes time, but it’s worth it for the flavour it adds.
Step 2 – The Aromas
Once the flour has browned sufficiently, add the sliced onion to the pot. Sauté them in the hot roux until they are soft and golden. This will infuse the base of your Basel soup with a savoury sweetness.
Step 3 – The Liquid
Gradually pour in the hot meat or vegetable stock. To prevent lumps forming, it is important to whisk vigorously as you pour. This step is what gives the soup its characteristic velvety texture.
Step 4 – The Simmer
Bring the mixture to the boil, then turn the heat down to low. Leave to simmer gently for at least 30–45 minutes. Unlike the beer version, which cooks more quickly, the classic Basel soup recipe needs time to develop its full, roasted flavour.
Step 5 – Season and Serve
Taste the soup. Add salt and pepper to suit your taste. Pour into bowls and sprinkle with grated Gruyère and fresh herbs.
To ensure your attempt at this Basel soup recipe rivals those served in the finest Basel guildhalls, keep these four professional tips in mind:
Pairing: Fermento 21 Ventuno Honey Beer
There’s no beer in the pot, but that doesn’t mean there shouldn’t be beer on the table! You must try this savoury Basel soup with our Fermento 21 Ventuno honey beer.
This pairing makes perfect sense. The soup is undeniably savoury and rich with roasted flour notes. The Ventuno’s amber-gold colour and that hint of honey give it a round, floral body. The specific honey aroma and hint of caramel in the beer cut through the richness of the cheese and the saltiness of the broth. The sweet and savoury contrast is an undeniable palate pleaser.
The soup will warm you from the inside, while the Ventuno will refresh you with its floral scent. This is the perfect beverage with which to toast to the Fasnacht spirit.
Honey beer
Amber-gold
6.9%
Round, fruity, honey flavour, with a hint of caramel.
8 - 10°C
Large red wine glass, or brandy glass
You can find the Mehlsuppe in the lantern-lit alleyways of Basel’s Old Town and in your own kitchen abroad. It is a culinary bridge to the Swiss heritage. This classic Basel soup recipe proves that simple, humble ingredients – flour, butter, stock, and onions – when treated with patience and care, can create a masterpiece that warms the soul.
At Fermento Brewery, we honour Swiss roots while embracing new flavours. We give you the choice: stick to the purist approach with the traditional recipe above, or try our beer-infused Basel soup recipe on our website, where the nutty roux meets the floral depth of our honey beer.
The soup’s savoury richness and the melting Gruyère are perfectly counterbalanced by the refreshing, round body of our Fermento 21 Ventuno honey beer.
Gather your loved ones, grate that fresh cheese, and pour a cold glass of Ventuno. The aroma of roasted flour and the taste of honey beer will transport you straight to the heart of the carnival.
We celebrate tradition, innovation and the joy of sharing a meal!