Cheese Soup With Pumpernickel Croutons

Recipe by VickyJ
READY IN: 35mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375°F Place bread cubes on a jellyroll pan, and bake at 375F 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 4 minutes or until tender.
  • Lightly spoon flour into dry measuring cup; 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-- about 8 servings.
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