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

How to Make It

Step 1

Preheat oven to 375°.

Step 2

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

Step 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.

Step 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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