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.
Prep Time:
40 mins
Total Time:
1 hr 5 mins
Servings:
12 (3/4-cup) servings
Ingredients
-
1 stalk celery, sliced
-
1 large onion, coarsely chopped
-
4 cloves garlic, sliced
-
1 tablespoon olive oil
-
3 14-ounce cans reduced-sodium chicken broth
-
2 12-ounce cans 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)
Directions
1.
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.
2.
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.
3.
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
Calories 147, Total Fat 5 g, Saturated Fat 3 g, Cholesterol 16 mg, Sodium 464 mg, Carbohydrate 13 g, Fiber 0 g, Protein 11 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Milk 1, Lean Meat .5, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Recommended Recipe:
Wisconsin Beer-Cheese Chowder
Wisconsin favorites--cheese and beer--are showcased in this main dish soup.
See RecipeMore Great Recipe Ideas from Diabetic Living
