Cheese Soup With Pumpernickel Croutons

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 3 slices pumpernickel bread, cut into â½ inch cubes (1 oz slices)
• 1 onion, peeled and quartered
• 1 carrot, peeled and quartered
• 1 stalk celery, quartered
• 1 teaspoon butter
• 3/4 cup flour
• 4 cups chicken broth, divided
• 3 cups 2% low-fat milk
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon fresh ground black pepper
• 1 1/2 cups shredded reduced-fat sharp cheddar cheese (6 oz)

Recipe

• 1 preheat oven to 375°f place bread cubes on a jellyroll pan, and bake at 375f for 15 minutes or until toasted.
• 2 while the croutons bake, combine onion, carrot, and celery in a food processor, and pulse until chopped.
• 3 melt butter in a large saucepan over medium-high heat.
• 4 add vegetables.
• 5 sauté 4 minutes or until tender.
• 6 lightly spoon flour into dry measuring cup; level with a knife.
• 7 gradually add 1 can of broth to flour in a medium bowl; stir well with a whisk.
• 8 add flour mixture to pan.
• 9 stir in 1 can of broth; bring to a boil.
• 10 reduce heat to medium, and cook 10 minutes or until thick.
• 11 stir in milk, salt, paprika, and pepper.
• 12 cook for 10 minutes.
• 13 remove from heat.
• 14 add the cheese, and stir until cheese melts.
• 15 ladle soup into bowls and top with croutons-- about 8 servings.