Cream of Celery Soup with Garlic Cheddar Croutons

While I always try to do a good job of knowing what I’m eating, I became even more aware after reading an article about food additives. I did a little investigating at the grocery store this week and took note of foods to try making from scratch from now on (for example, spaghetti sauce has 7 grams of sugar in a 1/2 cup!). Creamed soups are another one…check out this label:

1. Preheat oven to 400.
2. Heat olive oil and butter in a large saucepan or Dutch oven over medium-high heat. Add the onion, celery, carrot and garlic and cook until soft, about 5 minutes.

3. Add the flour and cook for 1 minute.

4. Add the chicken broth, milk, half-and-half and and yogurt and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes.

5. Meanwhile, place the bread slices on a sheet pan and coat with cooking spray. Bake for 5 minutes. Rub with garlic and sprinkle with cheese and bake for 5 minutes longer.

6. Season the soup with salt, pepper and sugar. Ladle into bowls and top with 2-3 cheesy croutons.

Cream of Celery Soup with Garlic Cheddar Croutons
Serves 6

All you need:
2 tablespoons olive oil
2 tablespoons unsalted butter
1 large yellow onion, finely chopped
6 large stalks celery, finely chopped
1 large carrot, peeled and finely chopped
2 garlic cloves, minced
1/3 cup flour
2 cups reduced sodium chicken broth
1 cup whole milk
1/2 cup half-and-half
1/2 cup plain Greek yogurt
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
Pinch sugar

Croutons
1/2 whole grain baguette, sliced
1 garlic clove, peeled
1/2 cup shredded cheddar cheese (I used a combination of yellow and white cheddar)
Non-stick cooking spray

All you do:
1. Preheat oven to 400.
2. Heat olive oil and butter in a large saucepan or Dutch oven over medium-high heat. Add the onion, celery, carrot and garlic and cook until soft, about 5 minutes.
3. Add the flour and cook for 1 minute.
4. Add the chicken broth, milk, half-and-half and and yogurt and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes.
5. Meanwhile, place the bread slices on a sheet pan and coat with cooking spray. Bake for 5 minutes. Rub with garlic and sprinkle with cheese and bake for 5 minutes longer.
6. Season the soup with salt, pepper and sugar. Ladle into bowls and top with 2-3 cheesy croutons.