Canadian Cheese Soup with Pumpernickel Croutons |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Preparation time: 5 minutes Ingredients:
3 (1-ounce) slices pumpernickel bread, cut into 1/2-inch cubes |
1 onion, peeled and quartered |
1 carrot, peeled and quartered |
1 celery stalk, quartered |
1 teaspoon butter or stick margarine |
3/4 cup all-purpose flour |
2 (16-ounce) cans fat-free, less-sodium chicken broth, divided |
3 cups 2% reduced-fat milk |
1/2 teaspoon salt |
1/2 teaspoon paprika |
1/2 teaspoon freshly ground black pepper |
1 1/2 cups (6 ounces) shredded reduced-fat sharp cheddar cheese |
Directions:
1. Preheat oven to 375°.
2. Place bread cubes on a jelly-roll pan, and bake at 375° for 15 minutes or until toasted.
3. While the croutons bake, combine onion, carrot, and celery in a food processor, and pulse until chopped. Melt butter in a large saucepan over medium-high heat. Add vegetables; sauté 5 minutes or until tender.
4. Lightly spoon flour into dry measuring cups; level with a knife. Gradually add 1 can of broth to flour in a medium bowl; stir well with a whisk. Add flour mixture to pan. Stir in 1 can of broth; bring to a boil. Reduce heat to medium, and cook 10 minutes or until thick. Stir in milk, salt, paprika, and pepper; cook for 10 minutes. Remove from heat; add the cheese, and stir until cheese melts. Ladle soup into bowls, and top with croutons.
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