Cheese and Beer Soup with Garlic Croutons

Cheese and Beer Soup with Garlic Croutons

3 reviews, 4.3 star(s). 100% would make again

Ready in 45 minutes

Warm and creamy with a Jalapeno kick. This Texas-style soup will have your gang kickin' up their heels and askin' for more.


1/4 cup Canola oil
2 medium Onions; chopped
3 carrots; peeled and sliced thin
3 stalks celery; chopped
4 baking potatoes; peeled and dices (1/2 inch)
4 jalapeno chilies; seeds and veins removed, minced
1/3 cup whole grain mustard
12 ounces Dark beer; (1 longneck bottle) dark (bock)
2 quarts Chicken Stock
3.5 cups sharp cheddar cheese; shredded (14 ounces)
1 cup Whipping cream
4 cups French bread cubes; 1/2-inch
1.5 cups unsalted butter; (3 sticks) melted
2 tsp granulated garlic
1 teaspoon Kosher salt

Original recipe makes 12



To make the soup:

Heat the canola oil in a heavy, 6-quart soup pot over medium heat. Add the onions, carrots, celery and diced potatoes. Cook, stirring occasionally, until onions are wilted and transparent, about 8 minutes. Add the jalapeno chilies, mustard, beer and chicken stock. Stir to blend well, cover and simmer for 30 minutes, or until potatoes are very soft and have started to break apart. Puree the soup in batches in blender or food processor until completely smooth. Return soup to clean pot over medium heat and stir in the cheese. Cook just until cheese has melted. Add salt to taste. Do not allow the soup to boil once the cheese has been added. Stir in the whipping cream and cook just to heat the cream through.

Serve hot, garnished with Garlic Croutons.

To make the Garlic Croutons:

Preheat oven to 300 degrees. Place the French bread cubes in a medium-sized bowl. Whisk together the melted butter, salt and granulated garlic. Pour the mixture evenly over the bread cubes, then toss rapidly to coat all bread cubes. Turn the buttered bread cubes out in a single layer on a baking sheet. Bake in preheated oven until cubes are lightly brown and very crisp. Turn out onto wire rack and cool completely before using. To Store the croutons, place them in a storage container with tight-fitting lid for up to three days.


Of course this is best with a dark Texas beer such as Shiner or St. Arnolds Bock.

Verified by stevemur
Alert editor   
Calories Per Serving: 656 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

Comment on Cheese and Beer Soup with Garlic Croutons

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


Comment or review

turned out awesome i didnt put the veggies in a procesor and i used a bottle of guniess black lager
jhnwllms1984 4y ago

Of course this is best with a dark Texas beer such as Shiner or St. Arnolds Bock.
ian.howell 11y ago

Of course this is best with a dark Texas beer such as Shiner or St. Arnolds Bock. [I posted this recipe.]
promfh 11y ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free