REC-Canadian Cheese Soup with Pumpernickel Croutons

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PA Baker

Master Chef
Sep 1, 2004
USA, Pennsylvania
Canadian Cheese Soup with Pumpernickel Croutons

3 (1 oz) slices pumpernickel bread, cut into ½” cubes
1 onion, peeled and quartered
1 carrot, peeled and quartered
1 celery stalk, quartered
1 tsp butter
¾ c flour
2 (16 oz) cans fat-free, less-sodium chicken broth, divided
3 c 2% reduced-fat milk
½ tsp salt
½ tsp paprika
½ tsp freshly ground black pepper
1 ½ c (6 oz) shredded reduced-fat sharp cheddar cheese

Preheat oven to 375F.

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 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.

Serves 8


Head Chef
Dec 13, 2003
That sounds delicious and very warming on cold days. And a good way of boosting the calcium intake as well.
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