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    You are in: Home / Recipes / Cheese Soup With Pumpernickel Croutons Recipe
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    Cheese Soup With Pumpernickel Croutons

    Cheese Soup With Pumpernickel Croutons. Photo by lauralie41

    1/1 Photo of Cheese Soup With Pumpernickel Croutons

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    VickyJ's Note:

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

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    Units: US | Metric


    1. 1
      Preheat oven to 375°F Place bread cubes on a jellyroll pan, and bake at 375F for 15 minutes or until toasted.
    2. 2
      While the croutons bake, combine onion, carrot, and celery in a food processor, and pulse until chopped.
    3. 3
      Melt butter in a large saucepan over medium-high heat.
    4. 4
      Add vegetables.
    5. 5
      Sauté 4 minutes or until tender.
    6. 6
      Lightly spoon flour into dry measuring cup; level with a knife.
    7. 7
      Gradually add 1 can of broth to flour in a medium bowl; stir well with a whisk.
    8. 8
      Add flour mixture to pan.
    9. 9
      Stir in 1 can of broth; bring to a boil.
    10. 10
      Reduce heat to medium, and cook 10 minutes or until thick.
    11. 11
      Stir in milk, salt, paprika, and pepper.
    12. 12
      Cook for 10 minutes.
    13. 13
      Remove from heat.
    14. 14
      Add the cheese, and stir until cheese melts.
    15. 15
      Ladle soup into bowls and top with croutons-- about 8 servings.

    Ratings & Reviews:

    • on June 06, 2007


      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!

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    • on August 13, 2006


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 29, 2006


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Cheese Soup With Pumpernickel Croutons

    Serving Size: 1 (286 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 188.7
    Calories from Fat 44
    Total Fat 4.9 g
    Saturated Fat 2.6 g
    Cholesterol 13.0 mg
    Sodium 788.0 mg
    Total Carbohydrate 22.2 g
    Dietary Fiber 1.6 g
    Sugars 6.2 g
    Protein 13.1 g

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