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.
Cheese flavored, seaweed based fake food. Yum, yum. Not. It's bland because there's not a damn thing in it with any real flavor except paprika and pepper. Don't waste you time. If you have to eat chemical laden ingredients to 'eat light', you aren't helping yourself any.
I made this exactly as written but probably won't make it again. Not my favorite cheese soup. I think it lacks some flavor. Seemed to take much longer than 30 minutes but maybe because I was hungry. And what makes this Canadian?
Made this substituting the Canadian cheese for what we had on hand and it was delicious. Filling and tasty. My husband really liked it. So much in fact, that I only got one bowl and there were around 5 generous servings. Will have to make it again (while hubby not around) so I can enjoy it properly myself!
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