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Photo: Oxmoor House Photo by: Photo: Oxmoor House

Canadian Cheese Soup with Pumpernickel Croutons

Preparation time: 5 minutes

Cooking Light NOVEMBER 2000

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

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.

Nutritional Information

Amount per serving
  • Calories: 203
  • Calories from fat: 30%
  • Fat: 6.8g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.4g
  • Protein: 13.2g
  • Carbohydrate: 21.9g
  • Fiber: 1.8g
  • Cholesterol: 23mg
  • Iron: 1.1mg
  • Sodium: 671mg
  • Calcium: 318mg
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Canadian Cheese Soup with Pumpernickel Croutons recipe

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