Canadian Cheese Soup with Pumpernickel Croutons

from Cooking Light magazine

Canadian Cheese Soup with Pumpernickel Croutons

3 1 oz slices pumpernickel bread, cut into ½-inch cubes
1 onion, peeled and quartered
1 carrot, peeled and quartered
1 celery stalk, quartered
1 tsp butter
¾ cup all-purpose flour
2 16 oz cans broth, divided
3 cups milk
½ tsp salt
½ tsp paprika
½ tsp freshly ground black pepper
1 ½ cups shredded sharp cheddar cheese (6 oz)

Preheat oven to 375°.

Place bread cubes on a pan and bake for 15 minutes or until toasted.

While the croutons bake, combine onion, carrot, and celery in food processor and pulse until chopped. Melt butter in a large skillet over medium-high heat. Add vegetables; sauté 5 minutes or until tender.

Lightly spoon flour into dry measuring cup and 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 remaining 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 cheese and stir until cheese melts. Ladle soup into bowls and top with croutons.