A savory beer cheese soup flavored with pale ale, sharp cheddar and pepper cheeses along with bacon, jalapenos, paprika, and garlic.
With cooler temperature just around the corner, Kim and I figured it was time for more soup recipes. Today, we’re sharing Kim’s mouthwatering beer cheese soup. All the flavor beer cheese dip, in a soup! I’m a huge fan of pub grub and I’m telling you, this has restaurant quality flavor and texture. Serve beer cheese soup with garlic cheese biscuits, jalapeno popper rolls, or homemade yeast rolls for a full meal.
Now, this is a homemade soup, so it takes a little extra time and effort. However, it’s definitely worth it. So, consider making this recipe on your next day off. That way, you have time to enjoy the process. Without further delay, let’s get started!
How to Make Beer Cheese Soup with Jalapeños:
- Place a large stockpot or deep saucepan over medium heat. Cook the bacon until it’s crispy and cooked through.
- Use a slotted spoon to transfer the bacon to a paper towel lined plate. Reserve 2-3 tablespoons of bacon grease to saute the vegetables. After the bacon cools, crumble it into small pieces.
- Reduce the heat to low-medium, and add the jalapeños and onions. Cook until softened, about 4 minutes, then add the garlic, paprika, and thyme. Cook for an additional 30 seconds.
- Add the butter, and cool until melted. Sprinkle in the flour, and cook for 3 to 4 minutes while combining with the other ingredients.
- Carefully pour in the beer, and stir it into the flour mixture. Increase the heat to medium and let the soup come to a simmer. As the soup thickens, pour in the heavy cream and chicken broth. Stir to combine.
- When the soup begins to steam, stir in the cheeses adding only small bits at a time. After the cheese is completely incorporated, add half the bacon. Taste and add salt and pepper if needed.
- Serve hot, and garnish with green onion and the remaining crumbled bacon.
Tips and Variations:
- The thickening agent in this recipe is the flour and butter mixture (roux). Your using the roux to thicken the chicken broth and heavy cream. The important thing to remember is to avoid letting the soup come to a boil. Otherwise, the cream may separate and that can ruin a soup.
- If you’re unsure about what kind of ale, beer, or lager to use; here’s a best practice. Don’t cook with an alcohol you wouldn’t drink. In other words, use a beer (lager or ale) that you enjoy drinking.
- On the other hand, if you don’t care for alcohol but want to try this soup, then use a non-alcoholic beer found at your local grocery store. Another option is simply use extra chicken stock for the beer step. With that being, the finished product will not be a beer cheese soup, it will be cheese soup.
- Adjust the spice level by leaving the seeds and membranes in the jalapeños or adding an extra one. If you’d prefer not to have any jalapeños, omit them completely.
Storing and Reheating
Refrigerator: Beer cheese soup stores well in an airtight container in the refrigerator. Leftovers should be discarded after 3 days.
Freezer: Pour the cooled soup into large freezer bags and freeze flat. The soup will stay good for about 2 months.
Reheating: Reheat chilled soup in a saucepan on the stove over low heat. Add a tablespoon of milk or heavy cream if desired. Thaw frozen soup in the refrigerator overnight before reheating.
- ½ pound bacon, cut into ½ inch pieces
- 1 cup white only, finely chopped
- ½ cup jalapeño, seeded and membranes removed
- 1 tablespoon garlic, minced or pressed
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 12 ounce beer
- 2 cups chicken broth
- 1 cup heavy cream
- 8 ounces sharp cheddar cheese, shredded
- 4 ounces pepperjack, shredded
- Salt and pepper, to taste
- Heat a large soup pot or saucepan over medium heat. Cook the bacon until crispy, about 8 to 10 minutes. Use a slotted spoon to transfer the cooked bacon to a paper towel lined plate. Drain all by 2 to 3 tablespoons of bacon grease from the pan.
- Add the onion and jalapeno. Cook for 3 to 5 minutes or until the vegetables begin to soften. Next, add the garlic, thyme, and paprika. Continue to cook for another 30 seconds to 1 minute.
- Reduce the heat to low, and add the butter. Stir until the butter is completely melted. Sprinkle the flour over the vegetables. Continue to stir for 2 to 3 minutes until the flour is incorporated. Pour in the beer, and stir until combined. Increase the heat slightly to low - medium, but do not boil.
- After the beer thickens, pour in the chicken broth and heavy cream. Stir to combine. When the liquid begins to steam slightly, add the cheese a little at a time, stirring between each additional. Once all the cheese is added, add half of the cooked bacon, and salt and pepper to taste. Continue to stir until over low heat until the soup reaches the desired thickness.
- Garnish with the remaining bacon, croutons, chives, green onions, parsley, or chopped jalapeno.
- See post for storage options.
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 ½ cups of soup. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
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Nutrition Information:Yield: 6 Serving Size: 1 cup
Amount Per Serving: Calories: 660Total Fat: 54gSaturated Fat: 29gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 158mgSodium: 1365mgCarbohydrates: 10gFiber: 1gSugar: 2gProtein: 29g
*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.