Directions:
- Preheat oven to 375 degrees.
- Place bread cubes on jelly-roll type pan and bake for 15 minutes until toasted.
- While croutons bake, combine onion, carrot, and celery in the food processor and pulse until chopped.
- Melt butter in large saucepan over medium-high heat. Add vegetables, saute' 5 minutes or until tender.
- Lightly spoon flour into dry measuring cups; level with knife. Gradually add half of broth to flour in a bowl stir well with wire whisk.
- Add flour / broth mixture to pan. Stir in remaining half of broth; bring to a boil.
- Reduce heat to medium, and cook for 10 minutes or until thick.
- Stir in milk, salt, paprika, and pepper. Cook for 10 minutes.
- Remove from heat and add cheese. Stir until cheese melts.
- Ladle soup into bowls and top with toasted pumpernickel croutons.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 147.21 Kcal (616 kJ) | ||
| Calories from fat | 43.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.87g | 7% | |
|---|---|---|---|
| Cholesterol | 17.57mg | 6% | |
| Sodium | 698.08mg | 29% | |
| Potassium | 317.22mg | 7% | |
| Total Carbs | 16.48g | 5% | |
| Sugars | 5.7g | 23% | |
| Dietary Fiber | 1.1g | 4% | |
| Protein | 7.66g | 15% | |
| Vitamin C | 9.6mg | 16% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 0.2mg | 1% | |
| Calcium | 226.8mg | 23% | |
| Amount Per 100 g | |||
| Calories | 53.34 Kcal (223 kJ) | ||
| Calories from fat | 15.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.77g | 7% | |
|---|---|---|---|
| Cholesterol | 6.37mg | 6% | |
| Sodium | 252.95mg | 29% | |
| Potassium | 114.95mg | 7% | |
| Total Carbs | 5.97g | 5% | |
| Sugars | 2.07g | 23% | |
| Dietary Fiber | 0.4g | 4% | |
| Protein | 2.78g | 15% | |
| Vitamin C | 3.5mg | 16% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 0.1mg | 1% | |
| Calcium | 82.2mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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