Heat the oil in a Dutch over or large saucepan over medium-high heat. Add the onion, jalapeño, and celery and cook until softened, about 5 minutes. Add the garlic and cook for another minute, stirring. Add the beer and cook for another minute. Add the vegetable broth and queso, lower the heat, and simmer until heated through.
For a smooth soup, blend until smooth or leave with chucky vegetables. The soup will be creamier if you blend it.