Cheddar Soup

Cheddar Soup

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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

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Original recipe yields 12 servings
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)


  • 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

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