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Recipes > Main Dishes > Soups > Canadian Cheese Soup with Pumpernickel Croutons

Canadian Cheese Soup with Pumpernickel Croutons

Chase away the winter chills with this hearty soup!

Canadian Cheese Soup With Pumpernickel Croutons

Photo: cookinglight.com

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

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

Directions:

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.

Source: cookinglight.com

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