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Canadian Cheese Soup with Pumpernickel Croutons

Source of Recipe


Cooking Light-11/00






List of Ingredients



• 3 slices (1 ounce, each) 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 cans(16 ounces, each) 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
  






Instructions



1. Preheat oven to 375 degrees.
   
   
2. Place bread cubes on a jelly-roll pan, and bake at 375 degrees 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; saute 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. Yield: 8 servings (serving size: 1 cup soup and 1/4 cup croutons).
   
   
5. Servings: 8