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Canadian Cheese Soup with Pumpernickel Croutons

Photo: Oxmoor House
Yield 8 servings (serving size: 1 cup soup and 1/4 cup croutons)
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

Nutrition 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

How to Make It

  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.