Canadian Cheese Soup With Pumpernickel Croutons

1. 1

   Preheat oven to 375u00b0.

2. 2

   Place bread cubes on a jelly-roll pan, and bake at 375u00b0 for 15 minutes or until toasted.

3. 3

   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; saute 5 minutes or until tender.

4. 4

   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.

* Per serving · 4 servings · Values may vary.