Name: Creamy Jalapeño Beer Cheese Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: ½ pound bacon (cut into ½ inch pieces); 1 cup white onion (finely chopped); ½ cup diced jalapeño (seeded and membranes removed); 1 tablespoon minced garlic; 1 teaspoon dried thyme; ½ teaspoon smoked paprika; 4 tablespoons unsalted butter; 4 tablespoons all-purpose flour; 12 ounces beer; 2 cups low-sodium chicken broth; 1 cup heavy cream; 8 ounces shredded sharp cheddar cheese; 4 ounces shredded pepper jack cheese; Salt and pepper (to taste)

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This creamy jalapeño beer cheese soup combines smoky bacon, sharp cheddar, and your favorite beer for a rich, spicy flavor that’s perfect with soft pretzels or crusty bread.

You may also love my beer cheese dip and pub cheese spread.

Bowl of jalapeño beer cheese soup topped with bacon.

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Best Beer Cheese Soup Recipe

When the weather cools off, this beer cheese soup is one of the first things I make. It’s thick, cheesy, and has the perfect amount of spice from the jalapeños.

It tastes like an amped-up cheese dip or soup you’d get at a really good hole-in-the-wall restaurant.

I love to serve it with seasoned croutons, soft pretzels, or a loaf of homemade crusty bread for dunking. It’s a great way to get every last drop out of the bowl.

If you love creamy soups and spicy foods, this one’s for you. You only need a few basics like bacon, onions, jalapeños, flour, and your favorite beer. Everything comes together in one pot in under an hour.

The finished soup served in a brown bowl.

How to Make Jalapeño Beer Cheese Soup

This is an overview of how I make the soup. The full recipe, including ingredient amounts, is further down the page.

In a large Dutch oven or saucepan, cook the bacon over medium heat until crispy, about 8 to 10 minutes.

Use a slotted spoon to transfer it to a paper towel-lined plate, and leave 2 to 3 tablespoons of grease in the pan.

Add the onions and jalapeños to the pan, and cook for 4 to 5 minutes until softened. Stir in the thyme, paprika, and garlic, and cook another 30 seconds until fragrant.

Diced onion and jalapeno cooking in a stock pot.

Lower the heat, melt the butter, and stir in the flour to make a roux. Cook the roux for 2 minutes, stirring often, then slowly pour in the beer. Stir until smooth, and let it gently simmer.

When the beer thickens slightly, pour in the chicken broth and heavy cream.

Flour and butter added to the sautéed veggies.

Cheddar and pepper jack cheese stirred into the soup.

Continue to stir, then add the cheddar cheese and pepper jack a handful at a time until they’re completely melted and smooth. Season with salt and black pepper to taste.

Stir in half the bacon. Serve in a bowl topped with the remaining bacon, parsley, croutons, or sliced jalapeños.

Quick Tips

I prefer to use cheese shredded off the block. It melts better than bagged cheese and doesn’t have an anti-caking agent which can give this soup a gritty texture.
Don’t let the soup boil; keep the heat at medium or lower. Boiling can cause the cheese to separate and break.
Leave some jalapeño membranes for more spice or remove them for mild flavor.

Diced green onions and crispy bacon atop the soup.

Does the Alcohol Cook Out?

Most of the alcohol cooks out as the soup simmers, but a small trace can remain if it isn’t simmered long enough. For an alcohol-free option, try non-alcoholic beer.

What’s the Best Beer to Use?

A medium-bodied ale or lager works best. A pale ale gives the soup a stronger beer flavor, while a light lager is mild and smooth. Use a beer you enjoy drinking because it makes a big difference in taste.

How to Store Leftovers

Store leftover soup in an airtight container for up to 3 days. Reheat gently over low heat and stir often. Add a splash of broth or cream if needed.

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