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Beer-Cheese Soup With Pretzel Croutons

Yield 8 servings (serving size: 2/3 cup soup and 2 pretzel rounds)

Ingredients

  • 1 2 ounces light processed cheese, cubed (such as Velveeta Light)
  • 2 cups fat-free half-and-half
  • 1 (12-ounce) can light beer
  • 1 garlic clove, minced
  • 5 tablespoons all-purpose flour
  • 1/2 cup water
  • 1/4 teaspoon ground red pepper
  • 4 tablespoons chopped fresh chives
  • 16 unsalted pretzel rounds (such as Paul Newman's)

Nutrition Information

  • calories 182
  • fat 4.8 g
  • satfat 3 g
  • protein 9.5 g
  • carbohydrate 21.3 g
  • cholesterol 18 mg
  • iron 0.3 mg
  • sodium 759 mg
  • caloriesfromfat 26 %
  • fiber 0.2 g
  • calcium 289 mg

How to Make It

  1. Combine first 4 ingredients in a large saucepan; cook, uncovered, over medium-low heat, stirring frequently, until cheese melts.

  2. Combine flour and water, stirring with a whisk; add to cheese mixture. Cover and cook over medium-low heat 15 minutes, stirring constantly, or until mixture is slightly thick. Stir in red pepper. Ladle into bowls; sprinkle with chives, and top with pretzels.

Oxmoor House Healthy Eating Collection