Cheddar Cheese Soup
- Total Time
Cheese soup might sound off-limits, but simply substitute a few reduced-fat and fat-free ingredients for their full-fat counterparts.
olive oil2 tsp
uncooked onion(s)½ cup(s), yellow, chopped
all-purpose flour3 Tbsp
fat free chicken broth2 cup(s)
fat free skim milk1 ½ cup(s)
low fat cheddar or colby cheese7 oz, about 1 3/4 cups
table salt⅛ tsp, or to taste
black pepper⅛ tsp, or to taste
- Heat oil in a large saucepan over medium-high heat; add onion and cook until soft, about 2 minutes. Add flour and stir to coat. Add chicken broth; bring to a boil, stirring frequently. Reduce heat to medium and simmer until soup thickens, about 1 to 2 minutes. Add milk and return to a boil, stirring constantly.
- Working in batches, puree soup in a blender until smooth; return puree to pan and reheat soup to boiling. Remove pan from heat and whisk in cheese; stir until melted (if cheese does not completely melt, cook over low heat for 1 minute, stirring constantly, until melted); season to taste with salt and pepper.
- Ladle 1 1/4 cups of soup into each of 4 bowls and sprinkle each with 1/4 teaspoon of paprika.