As we get closer to my all time favorite month of October, I naturally start to gravitate towards beer-centric recipes. I guess it has something to do with Oktoberfest, that or there tends to be more pumpkin spice beers readily available, and those are super fun to play with in the kitchen.
In fact, an ‘October’ themed beer is what I used in this Skinny Beer Cheese Apple Soup! Don’t let the ‘skinny’ title of this soup fool you, it tastes AMAZING. Apples and cheese go together like peas and carrots, throw some beer in there too and you’ve got it made.
This soup is lightened up by beefing it up with fruit and veggies to counter act the cheese. It’s low carb annnnd soy free. Plus, you get a full serving for under 300 calories! Not too shabby if you ask me.
I served my soup with bacon crumbles and some green onions on top. I also paired it with a salad and some homemade rosemary bread. It all made for one super delicious dinner that almost everyone at the table went back to get seconds of.
TheSkinnyFork.com A simple and easy to make beer cheese soup that's loaded with veggies and fruit too! Make it in the instant pot for a quick weeknight dinner. Prep Time: 15 Minutes • Cook Time: 9 Minutes
Servings: • Serving Size: About 1 Cup • Calories: 296 • Fat: 18 g • Saturated Fat: 18 g • Carb: 18 g • Fiber: 2 g • Protein: 12 g • Sugar: 5 g • Sodium: 498 mg
• 3 Tbsp. Butter
• 1 White Onion, Diced
• 1 Chopped Green Apple, Diced
• 1 Carrot, Peeled & Chopped
• 1 Celery Stalk, Chopped
• 1 Garlic Clove, Minced
• 2 C. Reduced Sodium Chicken Broth
• 1 C. Beer
• 1 C. Unsweetened Almond Milk
• 1/2 C. All-Purpose Flour
• 5 Oz. Shredded Sharp Cheddar Cheese
• 3 Oz. Shredded Gouda Cheese
• 1/4 Tsp. Dry Mustard
• 1/4 Tsp. Paprika
• 1/4 Tsp. Cayenne
• Salt & Pepper to Taste
Directions:
Place the 3 Tbsp. butter into the base of the instant pot and set the pressure cooker to ‘sauté’ to melt it. Once melted, add in the 1 diced onion,1 chopped green apple, 1 chopped carrot, 1 chopped celery stalk, and 1 garlic clove.
Sauté for a few minutes before adding in the 2 C. broth, 1 C. beer, 1 C. almond milk, and 1/2 C. flour.
Bring it all to a boil and allow the soup to thicken.
Once the soup has thickened, turn the sauté feature off and add in the 5 oz, cheddar, 3 oz. gouda, 1/4 Tsp. dry mustard, 1/4 Tsp. paprika, 1/4 Tsp. cayenne and salt & pepper to taste.
Secure the lid and set the steam valve to ‘sealed and set the instant pot to the ‘soup’ feature for 9 minutes.
When the timer goes off, release the steam valve or allow it to release naturally on its own.
Using an immersion blender or an al purpose blender with the steam cap removed, puree the soup down into a cheese creamy dream.
Step-by-Step Photos:
Nutritional Claims: Egg Free • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Sesame Free • Lupine Free • Mollusk Free • No Sugar Added