- Bacon, onion, celery, jalapeño, and garlic build a deep, savory base that gives this soup rich flavor from the first spoonful.
- Reducing the beer before adding the broth and cream concentrates its malty flavor while keeping the soup smooth and balanced.
- A blend of sharp and smoked cheddar melts in for creamy depth and a subtle hint of smoke.
When chef Jonathon Erdeljac opened his restaurant Jonathon’s Oak Cliff in Dallas, he knew he wanted to serve this rich beer cheese soup. It’s a favorite of his, especially with jalapeños and bacon stirred in. Garlic toasts take the soup over the edge, making this a full-on comfort dish. Slice the bread thick and toast lightly, keeping it soft like traditional garlic bread, or slice it a bit thinner and toast until completely crisp like croutons. To further accentuate the smoky flavors, sprinkle the bread with a bit of smoked paprika.
The best beer for Beer and Cheddar Soup
There are lots of options when it comes to selecting a beer for this recipe. Because the beer’s flavor gets concentrated as it cooks, it’s important to pick one that you enjoy. We recommend sticking with a light to medium-bodied lager that will not overtake the taste of the smoked cheddar, bacon, and jalapeño. Steer clear of anything very hoppy like an IPA, as it will impart too much bitterness. Sweeter, maltier lagers tend to be the most complementary — German beers are a great choice, even Pilsners without too much of a hop bite.
Note from the Food & Wine Test Kitchen
Be sure to use coarsely shredded cheeses so they melt evenly into the broth. Then, once the cheeses have been added, keep things at a simmer instead of a rapid boil to prevent separation or graininess.