Cheese Soup With Pumpernickel Croutons Recipe

Name: Cheese Soup With Pumpernickel Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 slices pumpernickel bread, cut into 1/2 inch cubes (1 oz slices); 1 onion, peeled and quartered; 1 carrot, peeled and quartered; 1 stalk celery, quartered; 1 teaspoon butter; ¾ cup flour; 4 cups chicken broth, divided; 3 cups 2% low-fat milk; ½ teaspoon salt; ½ teaspoon paprika; ½ teaspoon fresh ground black pepper; 1 ½ cups shredded reduced-fat sharp cheddar cheese (6 oz)

Servings: persons

3 slices pumpernickel bread, cut into 1/2 inch cubes (1 oz slices)
1 onion, peeled and quartered
1 carrot, peeled and quartered
1 stalk celery, quartered
1 teaspoon butter
¾ cup flour
4 cups chicken broth, divided
3 cups 2% low-fat milk
½ teaspoon salt
½ teaspoon paprika
½ teaspoon fresh ground black pepper
1 ½ cups shredded reduced-fat sharp cheddar cheese (6 oz)

1
Preheat oven to 375F 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
Saute 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.

796

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 slices pumpernickel bread, cut into 1/2 inch cubes (1 oz slices), 1 onion, peeled and quartered, 1 carrot, peeled and quartered, 1 stalk celery, quartered, and more.

Yes, Cheese Soup With Pumpernickel Croutons falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheese Soup With Pumpernickel Croutons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions