Cheddar Soup

Cheddar Soup

0 Reviews
From: Diabetic Living Magazine

Cheddar melts into a creamy soup that's perfect as a starter or served with a salad for a light dinner or lunch.

Ingredients 12 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon olive oil
  • 1 stalk celery, sliced
  • 1 large onion, coarsely chopped
  • 4 cloves garlic, sliced
  • 3 (14 ounce) cans reduced-sodium chicken broth
  • 2 (12 fluid ounce) cans evaporated nonfat milk
  • ½ cup instant flour or all-purpose flour
  • 2 cups reduced-fat shredded Cheddar cheese (8 ounces), plus ½ cup for garnish
  • ¼ teaspoon ground white pepper (optional)

Preparation

  • Prep

  • Ready In

  1. Heat oil in a Dutch oven. Add celery, onion and garlic; saute until tender. Add broth; bring to a boil. Reduce heat; cover and simmer for 25 minutes.
  2. Strain vegetables, reserving broth in pan. Discard vegetables. Stir together evaporated milk and flour in a medium bowl; stir into broth. Cook and stir until thickened and bubbly.
  3. Add 2 cups cheese; cook and stir over low heat until cheese is melted. If desired, stir in white pepper. If desired, sprinkle the ½ cup shredded cheese among individual servings.

Nutrition information

  • Serving size: ¾ cup
  • Per serving: 147 calories; 5 g fat(3 g sat); 13 g carbohydrates; 11 g protein; 16 mg cholesterol; 464 mg sodium;
  • Carbohydrate Servings: 1
  • Exchanges: 1 milk, ½ fat, ½ lean protein

Reviews 0