Cheese Soup

Portion Size: 1 cup

Ingredients: Yields: 8  servings

Ingredients Notes: 
2 tablespoons olive oil
2 tablespoons all purpose flour
1/4 teaspoon salt
½ cup finely chopped onionWashed, peeled and finely chopped
½ cup finely chopped carrotsWashed, peeled and finely chopped
½ cup finely chopped celeryWashed, trimmed and chopped
2 teaspoons paprika
4 cups reduced sodium chicken or vegetable broth
2 tablespoons cornstarch
4 cups milk or half and half, warmed
1 teaspoon ground white pepper
8 oz. lowfat shredded cheese (may use Swiss, Cheddar, American, Monterey Jack, Pepper Jack or Gouda)
For plant based: use vegetable broth. Substitute plant based milk for half and half. Use plant based cheese.
For gluten free: use gluten free broth and gluten free all purpose flour.

Directions:

Steps:Directions: Critical Control Point /Quality Assurance
1Heat the oil into a large stock and set over medium heat.
2Add onions and celery. Cook until translucent. Stir in flour and toss to coat.
3Add remaining ingredients (except cheese) and bring to a boil.
4Reduce the heat to low, cover and cook at a low simmer until mixture thickens. Stir in cheese in small batches. Heat through. Cook until internal temperature reaches 165°F.
To make this recipe gluten free: Use GF broth and GF flour. Always check all ingredients to be sure they are gluten free.
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Jacqueline Larson M.S., R.D.N. and Associates