Cheese Soup With Pumpernickel Croutons

Total Time
35mins
Prep 15 mins
Cook 20 mins

A hearty soup, great topped with the croutons. A tossed salad would go good along side.

Ingredients Nutrition

Directions

  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.
Most Helpful

5 5

This soup is fantastic! I did make a loaf of pumpernickel bread to go with it and it really added to it. It also reheats very well and travels well in a thermos. Thanks for sharing!

5 5

A wonderful tasting cheese soup! Not overly thick with an overpowering cheese flavor like soups I have had before. My 13 year old niece loved it so I think this would be great for kids too. I didnt have pumpernickel bread so I used seasoned croutons. Thank you Vicky, this is definitely a family favorite!

5 5

I'm not a big soup person, but this was really good. I didn't have any pumpernickel, so I sliced and tosted french bread. I put the soup into individual clay bowls, topped each with a slice of toasted french bread and topped that with a slice of cheddar cheese and place them under the broiler until the cheese was bubbly and starting to brown. My guests loved it--thanks for posting.