Jalapeno Beer Cheese Soup

Jalapeno Beer Cheese Soup

Today is Christmas Eve! I hope everyone has all their Christmas shopping done and presents wrapped.  I’m still behind on my gift wrapping.  My last few presents came via delivery yesterday so I’ll be wrapping today  —yay!

Jalapeno Beer Cheese Soup

These last few weeks have been brrrrrr… cold! So to combat the coldness, we’ve been having soup.  This soup is rich, full of flavor, has a bit of a kick and I mean, you don’t want to feed small children this soup.  It’s strictly an adult soup.  The title really does say it all.  This is best served with some sort of dunker.  Bread or a sandwich would complete this meal.  Have a merry Christmas everyone!

Jalapeno Beer Cheese Soup

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  • 8 thick slices of good quality bacon, chopped
  • 1 onion, chopped
  • 3 stalks of celery, chopped
  • 1 carrot, peeled and chopped
  • 3 jalapeno peppers, diced (2 unseeded and 1 with seeds)
  • 3 cloves of garlic, finely chopped
  • 3 tablespoons of unsalted butter
  • 1/4 cup of all-purpose flour
  • 1 (14.5 ounce) cans of chicken broth
  • 1 cup of turkey broth
  • 1 (12 ounce) bottle of ale (I used a double barrel ale)
  • 1/2 cup of heavy cream
  • 1 tablespoon of Dijon mustard
  • 1 tablespoon of Worcestershire sauce
  • 2 cups of shredded sharp cheddar cheese
  • 1 cup of shredded pepper jack cheese
  • freshly cracked pepper
  • fresh Italian parsley, finely chopped for garnish

Jalapeno Beer Cheese Soup


In a large soup pot over medium high heat brown bacon until slightly crispy.  Using a slotted spoon, transfer bacon to a plate lined with paper towel; set aside.

Spoon off and discard all the fat, except for 1/2 tablespoon.  Return the pot to medium heat and add onion, celery, carrot, jalapeno peppers and garlic.  Cook until vegetables soften, about 5-7 minutes.  Add butter and continue to cook the vegetables alongside with the butter so they don’t burn.  Once the butter has melted, add flour and cook for 1-2 minutes.  Slowly stir in chicken broth and turkey broth, making sure there are no lumps.  While stirring, make sure to scrape up the bottom of the pot with your spoon to get all the bacon bits on the bottom.  Allow soup mixture to simmer for 10 minutes.  Stir in ale, and simmer for another 10 minutes.  Add heavy cream, Dijon mustard and Worcestershire sauce.  Then return bacon into the soup pot and stir to combine.  Add sharp cheddar cheese and pepper jack cheese to the pot and stir until all the cheese is completely melted.  Season the soup with freshly cracked pepper (I didn’t find salt necessary here because the bacon and cheese gave it plenty of flavor).  Ladle soup into bowls and garnish with chopped parsley.

Adapted from Brown Sugar

Jalapeno Beer Cheese Soup


56 thoughts on “Jalapeno Beer Cheese Soup

  1. This soup is an example of the mantra we try to live by: Everything in moderation. You definitely don’t want to be eating a big ol’ bowl of this all the time, but having it once in awhile makes it a treat! So comforting, and so much flavor.

  2. Yum…this might be on my New Year’s Eve menu. Merry Christmas! Your recipes have warmed ourtummies on many an occasion. Your Egg Nog Rum Bread is now resting on the counter, cooling and waiting for a hungry husband. Blessings to you!

  3. I have to admit, Anne, I was a little skeptical of this soup but, having read the ingredients, I cannot wait to give it a try. It really does sound good. I wouldn’t call it a Christmas Miracle but you did convert me. 🙂
    Hope you and yours are having a wonderful Christmas.

  4. This soup sounds super comforting and the color is truly great! I’d love to try this soon!
    Merry Christmas! Enjoy your day! xo

  5. This soup looks wonderful and sounds so comforting Anne! Hope you, Chris and your family had an amazing Christmas filled with lots of laughter and yummy food and you got everything you wished for sweetie 🙂 xo

  6. You cannot go wrong with beer, bacon, cheese, or jalapeños! This soup looks like a great way to spice up the holidays (or any day!).

  7. This soup sounds delicious Anne! I’ve been craving some homemade soup – all the traveling makes me just want to be home in my own kitchen! Hope you had a wonderful holiday friend!

  8. What a luscious, soul-warming soup, Anne. It really has been so cold (it doesn’t help that anything above 60 is “cold” to me in my old age these days… 🙂 and I’m craving a good soup all the time. Just seeing this makes me feel better. Hope you are enjoying a peaceful holiday break. xo

  9. Glad your deliveries came on time, Anne. I heard so many didn’t get theirs until today! Mine all came earlier than expected. (Yay, for Amazon!) Hope you had a very Merry Christmas! This soup is perfect for a day like today. It’s in the single digits. Although, that is no surprise over here. But, I do love jalapeno in anything, including soup!

  10. I sent my son to your site to check out the coffee cake (which he agreed looks awesome) but he was seriously side-tracked by this soup! He loves spicy, thick soups. 🙂 I am adding the ingredients to my shopping list now. Thanks, Anne! How many servings would you say this is?

  11. Love the addition of beer in the soup. I have made chicken with beer and chocolate beer cupcakes, but I have never tried on a soup. It is definitely a must try!

  12. Is it wrong that I want a giant bowl of this soup right now? Or in a little while for a midnight snack!? It looks incredibly good! Hope you had a great Christmas Anne!

  13. I love soup on these cold days! And the base of this one looks SO good!!! My hubby isn’t a fan of spicy, so I might leave out some of the jalapeno if i make it. I bet it’s amazing with some bread to dip in it. Mmmm!

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