Cheddar Soup

Nothing says comfort like a hot bowl of cheese soup. This recipe version uses reduced-fat cheese to keep it healthful and low in calories.

Recipe from Diabetic Living
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  • 1 stalk celery, sliced
  • 1 large onion, coarsely chopped
  • 4 cloves garlic, sliced
  • 1 tablespoon olive oil
  • 3 14 ounce can reduced-sodium chicken broth
  • 2 12 ounce can evaporated fat-free milk
  • 1/2 cup instant flour or all-purpose flour
  • 2 cups reduced-fat shredded cheddar cheese (8 ounces)
  • 1/4 teaspoon ground white pepper (optional)
  • 1/2 cup reduced-fat shredded cheddar cheese (2 ounces) (optional)
In a Dutch oven, cook celery, onion, and garlic in hot oil until tender. Add chicken broth. Bring to boiling; reduce heat. Cover and simmer for 25 minutes.
Strain vegetables, reserving broth in pan. Discard vegetables. In a medium bowl, stir together evaporated milk and flour; stir into broth. Cook and stir until thickened and bubbly.
Add the 2 cups cheese; cook and stir over low heat until cheese is melted. If desired, stir in white pepper. If desired, sprinkle the 1/2 cup shredded cheese over individual servings. Makes 12 (3/4-cup) servings.

nutrition information

Per Serving: cal. (kcal) 147, Fat, total (g) 5, chol. (mg) 16, sat. fat (g) 3, carb. (g) 13, fiber (g) 0, pro. (g) 11, sodium (mg) 464, Milk () 1, Lean Meat () 0.5, Fat () 0.5, Percent Daily Values are based on a 2,000 calorie diet
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