Cheese Soup with Pumpernickel Croutons
Warm up with a comforting bowl of **Cheese Soup with Pumpernickel Croutons**, a velvety blend of sharp cheddar and nutty gruyere cheeses, infused with the rich flavors of garlic, onion, smoked paprika, and a hint of ground mustard. This creamy classic is elevated with crunchy, oven-toasted pumpernickel croutons seasoned with olive oil and thyme, adding a rustic touch to every spoonful. Perfect for cozy evenings, this quick and easy recipe comes together in just 45 minutes and serves four. Garnished with fresh parsley for a burst of color and flavor, it’s an indulgent yet sophisticated dish that’s sure to satisfy. Whether you’re hosting dinner or enjoying a quiet night in, this cheese soup recipe offers the ultimate balance of comfort and elegance.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 large onion, finely diced
- 3 cloves garlic cloves, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable stock
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup gruyere cheese, shredded
- 1 teaspoon ground mustard
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 4 slices pumpernickel bread, cubed
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C) for the croutons.
In a large pot, melt 4 tablespoons of unsalted butter over medium heat.
Add the diced onion and cook for 5-7 minutes until softened and translucent.
Add the minced garlic and cook for an additional minute until fragrant.
Sprinkle the flour into the pot, stirring constantly, and cook for 2-3 minutes to create a roux.
Gradually pour in the chicken or vegetable stock while whisking to avoid lumps. Bring the mixture to a simmer and let it thicken slightly, about 5-7 minutes.
Stir in the whole milk and heavy cream, and allow the soup to heat through without boiling.
Add the shredded cheddar cheese and gruyere cheese in small handfuls, stirring until fully melted and smooth.
Season the soup with ground mustard, smoked paprika, salt, and black pepper. Adjust seasoning to taste. Keep warm over low heat.
For the croutons, place the cubed pumpernickel bread in a mixing bowl and drizzle with olive oil. Sprinkle with dried thyme and a pinch of salt, then toss to coat evenly.
Spread the seasoned bread cubes in a single layer on a baking sheet and bake in the preheated oven for 10-12 minutes, turning once, until golden and crispy.
To serve, ladle the cheese soup into bowls and top each with a handful of pumpernickel croutons. Sprinkle with fresh parsley for garnish.
Enjoy immediately while the croutons are crisp and the soup is hot!
Nutrition Facts
Calories |
3626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 286.5 g | 367% | |
| Saturated Fat | 158.7 g | 794% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 783 mg | 261% | |
| Sodium | 8924 mg | 388% | |
| Total Carbohydrate | 132.4 g | 48% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 36.1 g | ||
| Protein | 127.5 g | 255% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 3486 mg | 268% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1827 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
