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Broccoli Cheese Soup with Cheddar Bobbers

(29)
  27 reviews
  • 30 min prep time
  • 45 min total time
  • 7 ingredients
  • 4 servings
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This luscious, cheesy soup is so delicious, it's easy to forget it's also veggie-laden and a snap to put together.

Ingredients

1
can (10.2 oz) Pillsbury™ Grands!™ refrigerated buttermilk biscuits (5 biscuits)
2
cups shredded medium Cheddar cheese (8 oz)
1/4
cup butter
2
cups diced onions (2 large)
1/4
cup all-purpose flour
3
cups whole milk
1
bag (12 oz) Green Giant™ Steamers™ frozen chopped broccoli

Steps

  • 1 Heat oven to 350°F. Line large cookie sheet with cooking parchment paper. Separate dough into 5 biscuits. Separate each biscuit into 2 layers, then press each to form 4-inch round.
  • 2 For each bobber, place 1 tablespoon cheese in center of 1 round. Pull up dough around cheese, and pinch to seal. Place bobbers seam side up 2 inches apart on cookie sheet. Bake 15 to 17 minutes or until golden brown.
  • 3 Meanwhile, in 5-quart Dutch oven, melt butter over medium-high heat. Add onions and 1/2 teaspoon salt; cook 4 to 6 minutes, stirring frequently, until browned. Add flour and cook, stirring constantly, 1 to 2 minutes or until lightly browned.
  • 4 Slowly stream in milk, stirring constantly. Heat to simmering; reduce heat and cook 5 minutes longer, stirring frequently, until milk has thickened.
  • 5 Turn off heat; add remaining cheese. Stir to melt cheese.
  • 6 Meanwhile, make broccoli as directed on bag. Stir broccoli into soup. Divide soup among 4 large bowls. Serve each with 2 or 3 bobbers.
  • 1 Heat oven to 350°F. Line large cookie sheet with cooking parchment paper. Separate dough into 5 biscuits. Separate each biscuit into 2 layers, then press each to form 4-inch round.
  • 2 For each bobber, place 1 tablespoon cheese in center of 1 round. Pull up dough around cheese, and pinch to seal. Place bobbers seam side up 2 inches apart on cookie sheet. Bake 15 to 17 minutes or until golden brown.
  • 3 Meanwhile, in 5-quart Dutch oven, melt butter over medium-high heat. Add onions and 1/2 teaspoon salt; cook 4 to 6 minutes, stirring frequently, until browned. Add flour and cook, stirring constantly, 1 to 2 minutes or until lightly browned.
  • 4 Slowly stream in milk, stirring constantly. Heat to simmering; reduce heat and cook 5 minutes longer, stirring frequently, until milk has thickened.
  • 5 Turn off heat; add remaining cheese. Stir to melt cheese.
  • 6 Meanwhile, make broccoli as directed on bag. Stir broccoli into soup. Divide soup among 4 large bowls. Serve each with 2 or 3 bobbers.

Expert Tips

Worried about timing the bread and the soup? You can assemble the bobbers and refrigerate, unbaked, up to 2 hours in advance.

Using whole milk prevents the soup from separating.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
740
Calories from Fat
400
% Daily Value
Total Fat
44g
68%
Saturated Fat
26g
129%
Trans Fat
1g
1%
Cholesterol
110mg
36%
Sodium
1440mg
60%
Total Carbohydrate
59g
20%
Dietary Fiber
4g
15%
Sugars
20g
20%
Protein
27g
27%
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
30%
30%
Calcium
50%
50%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1/2 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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