Canadian Cheese Soup with Pumpernickel Croutons

Canadian Cheese Soup with Pumpernickel Croutons Recipe
Photo: Oxmoor House
Preparation time: 5 minutes

Yield:

8 servings (serving size: 1 cup soup and 1/4 cup croutons)

Recipe from

Cooking Light

Nutritional Information

Calories 203
Caloriesfromfat 30 %
Fat 6.8 g
Satfat 3.8 g
Monofat 1.9 g
Polyfat 0.4 g
Protein 13.2 g
Carbohydrate 21.9 g
Fiber 1.8 g
Cholesterol 23 mg
Iron 1.1 mg
Sodium 671 mg
Calcium 318 mg

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

Preparation

Preheat oven to 375°.

Place bread cubes on a jelly-roll pan, and bake at 375° for 15 minutes or until toasted.

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.

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.

Note:

November 2000
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