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Fall Beer & Cheddar Soup

Servings: 6
Servings 6


  • 12 ounces beer Lager or Pilsner work well
  • 1/2 pound piece of thick slab bacon diced
  • 1 small onion finely chopped
  • 1 carrot finely chopped
  • 1 celery rib finely chopped
  • 1 small jalapeno finely chopped
  • 2 cloves garlic finely chopped
  • 1 tablespoon fresh chopped thyme
  • 2 1/4 cups low-sodium chicken broth
  • 4 tablespoons unsalted butter
  • 1/4 cup flour
  • 1 cup heavy cream
  • 1/2 pound sharp cheddar cheese shredded
  • 1/4 pound smoked cheddar cheese shredded
  • 1 pinch Cayenne pepper or more if you like it spicy
  • salt and pepper


  • Open beer and let stand while dicing vegetables.
  • In a large saucepan, sauté the bacon until crisp. Remove with a slotted spoon onto paper towels. Reserve some for garnish.
  • Add the onion, carrot, celery jalapeno, garlic and thyme and sauté over medium heat until soft, about 7 minutes.
  • Add half the beer and and cook until reduced by half, about 5 minutes.
  • Add 2 1/4 cups of chicken broth and bring to a simmer.
  • In a small skillet, melt the butter. Add the flour and cook over moderate heat, stirring, until lightly browned, about 2 minutes.
  • Whisk this roux into the soup until incorporated and bring to a simmer. Cook until thickened, about 8 minutes.
  • Add the heavy cream, cheddar cheeses and the remaining beer and simmer, stirring occasionally, until thick and creamy, about 5 minutes.
  • Stir in the bacon and season with Cayenne, salt and pepper. Add a few tablespoons of broth if the soup is too thick.
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