Jalapeno Beer Cheddar Soup

by Ally- Life as I know it, 8:08 AM
This was my first time making a beer cheese soup and it's definitely not my last. I had similar soup at Brown Dog Deli a few weeks ago and I've been craving it ever since. I found this recipe on Pinterest but ended up tweaking it some. The original recipe didn't call for the soup to be pureed but I ended up using my Immersion Blender anyways because I prefer soups to be all chopped up rather than having onions floating around. I also added in A LOT more cheese than what it called for. I don't think you can ever have enough cheese. One thing I've learned from making soups is it's always better to let the soup simmer for a while. The longer you let it sit the more the flavors are pronounced. We ate this while watching a football game on TV but it would be super yummy on a cold night.

Jalapeno Beer Cheddar Soup


  • 1/2 pound bacon (preferably smoked or double smoked), cut into 1 inch slices 
  • 1 onion, diced
  • 2 stalks celery, diced
  • 2 jalapeno peppers, diced
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 2 tablespoons butter
  • 1/4 cup flour 
  • 1 (12 oz) bottle/can ale, I used Westbook One Claw Pale Ale
  • 2 cups chicken broth
  • 1 teaspoon dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup heavy cream
  • 2 cups shredded cheddar cheese or more. I ending up using 4 cups total.
  • cayenne, salt and pepper to taste


Bake the bacon in the oven at 400 degrees until crispy, about 18-20 minutes. Once cooked, set aside bacon on paper towels and reserve 2 tablespoons of grease from the pan.

Add the bacon grease and the onion, celery and jalapeno to a pan over medium heat and cook until tender, about 10 minutes. 

Add the garlic and thyme and cook until fragrant, about a minute. 

Add the butter and let it melt and get all bubbly then sprinkle on the flour and let it cook until it starts to turn golden brown, about 2-3 minutes. 

Add the ale and broth and deglaze the pan before adding the bacon and then let cook for 10 minutes. 

Add the mustard, Worcestershire sauce, cream, and cheese and cook until the cheese has melted without bringing it back to a boil.

Once cheese is melted, blend with an Immersion Blender, or add to a blender, and blend until all pureed.

Season with cayenne, salt and pepper to taste and enjoy.

I served our soup with some garlic toasts.

Garlic Toasts


1 baguette
1/4 cup olive oil
salt and freshly ground black pepper
1 garlic clove, halved lengthwise


Preheat the oven to 400 degrees.

Slice the baguette diagonally into 1/4 inch thick pieces. You should end up with 20-25 pieces.

Lay the slices in one layer on a baking sheet, brush each with olive oil, sprinkle generously with salt and pepper.
Bake the toasts for 15 to 20 minutes, until they are browned and crisp. 

As soon as they are cool enough to handle, rub one side of the toasts with the cut side of the garlic. 

Serve at room temperature. 

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  1. This looks so good!! I love the fresh cheese on top and the garlic toast for the dipping!! YUM!

  2. yummmm! can you bring some over? :) xo jillian

  3. My husband would love me forever if I made this! I am saving this!


  4. Nommmmmmmmmmmmm. Thank you for sharing this!

  5. I'm totally on board with the whole doubling the amount of cheese thing! Can't wait to make this!

  6. This sounds really unique and looks super good!

    ~Ashley @ A Cute Angle

  7. I was really hoping you were going to post this recipe! Can't wait to try it!


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