Rating: 4 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

Preparation time: 5 minutes

Recipe by Cooking Light November 2000


Credit: Oxmoor House

Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

203 calories; calories from fat 30%; fat 6.8g; saturated fat 3.8g; mono fat 1.9g; poly fat 0.4g; protein 13.2g; carbohydrates 21.9g; fiber 1.8g; cholesterol 23mg; iron 1.1mg; sodium 671mg; calcium 318mg.