Beer and cheddar cheese soup in mini-bread bowls

These mini-bread bowls filled with a hot beer and cheddar cheese soup make a fun presentation for a St. Patrick’s Day or pub-style party!

Beer and cheddar cheese soup in mini bread bowl recipe

The smoked paprika and cayenne pepper in this soup add a hint of smokiness, depth and heat to the already delicious flavors of hot melted cheese and beer!

Beer and cheddar cheese soup in mini-bread bowl recipe

Yields about 18-20 mini-soups (or about 6 regular-sized bowls of soup)


  • 18-20 small crusty rolls, tops cut off and bread scooped out to form bread bowls
  • 4 tablespoons unsalted butter, divided 2/2
  • 2 cups onion, chopped
  • 2 cloves garlic, diced (about 1 tablespoon)
  • 1 cup carrot, diced small
  • 1 cup celery, diced small
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup flour
  • 3 cups low-sodium chicken stock
  • 1 (12 ounce) beer, preferably an Irish Ale or a lager
  • 1/2 cup heavy cream
  • 4 cups quality sharp cheddar cheese, freshly grated
  • Kosher salt and pepper (only if needed)
  • Crumbled crispy bacon or diced chorizo or spicy sausage for topping, if desired


  1. Place 2 tablespoons of butter in a heavy pot over medium heat. Once butter is melted, add the onions and saute until softened, about 6 minutes. Add garlic and stir around about 1 minute. Add carrots, celery, smoked paprika and cayenne and stir ingredients well to coat the vegetables with the spices, about 2-3 minutes.
  2. Add the remaining 2 tablespoons of butter to the pot and stir around to melt the butter. Once butter is melted, sprinkle in the flour and mix it around to coat ingredients with the flour.
  3. Once flour is mixed in, add chicken stock, beer and cream and bring to a boil. Once boiling, turn heat to simmer, give the soup a stir and then cover the pot. Simmer soup for 15-20 minutes, stirring or whisking at 5 minute intervals.
  4. After 15-20 minutes, turn off the heat and add the cheese, 1 cup at a time, stirring after each cup. Once all 4 cups are added, cover pot and allow the cheese to melt into the soup for 10 minutes.
  5. After the cheese has melted in, puree the soup in batches in a blender or puree using an immersion blender until smooth. Taste and salt and pepper only if needed. Ladle soup into prepared bread bowls, top with crispy bacon, chorizo or sausage if desired. Serve.


Soup can be made one to two days in advance. Just allow the soup to get to room temperature before placing it in the refrigerator. The day of serving, remove soup from the fridge and heat over low, stirring often until hot.

More St. Patrick’s Day recipes

Edels sweet Irish scones
Shamrock shake
St. Patrick’s Day Irish stew