Curried Soup with Cheese-Filled Naan

Pillsbury® breadsticks make a tasty fast track to Indian naan. A spiced soup partner gets its quick start from convenient Progresso®.

  • prep time 35 min
  • total time 55 min
  • ingredients 17
  • servings 4

Ingredients

4
tablespoons butter
1
teaspoon Crisco® Pure Olive Oil
1
medium onion, finely chopped (1/2 cup)
1
medium Granny Smith apple, diced (1 1/4 cups)
4
teaspoons curry powder
1
teaspoon ground cinnamon
1/2
teaspoon thyme leaves
1/2
teaspoon turmeric
1/4
teaspoon celery salt
2
cans (19 oz each) Progresso™ Traditional chicken rice and vegetable soup
1
teaspoon honey
1/2
cup shredded Monterey Jack cheese (2 oz)
1
teaspoon ground cumin
1/4
teaspoon salt
1/4
teaspoon ground black pepper
1
can Pillsbury™ refrigerated original breadsticks
1/2
cup half-and-half
  • 1 Heat oven to 350°F. Lightly spray cookie sheet with Crisco® Original No-Stick Cooking Spray. In 3-quart saucepan, cook and stir 2 tablespoons of the butter, olive oil and onion over medium heat until onion is softened, about 3 minutes. Remove half of the onion with slotted spoon to small bowl; set aside to cool. To remaining onion in pan, stir in apple; cook an additional 3 minutes. Stir in curry powder, cinnamon, thyme, turmeric and celery salt; cook an additional minute, stirring constantly. Stir in soup and honey; bring to a boil. Reduce heat to low; simmer 10 minutes. Remove from heat.
  • 2 Meanwhile, to remaining onion, stir in cheese, cumin, salt and pepper; mix well. Remove dough from can; cut into 4 pieces. To make naan, roll each piece of dough into a ball. Flatten each ball slightly. Place 2 tablespoons of cheese mixture in center of each piece of dough; press into dough. Wrap dough around cheese and pinch dough to seal.
  • 3 On lightly floured work surface, roll each filled ball into 5-inch round. Place on cookie sheet. In small microwavable bowl, place remaining 2 tablespoons butter. Microwave on High 15 to 20 seconds or until melted. Brush both sides of rounds generously with butter.
  • 4 Bake 14 to 20 minutes or until bottoms are golden brown.
  • 5 Stir half-and-half into soup; heat an additional 2 minutes. Serve soup with warm naan.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    590
    (
    Calories from Fat
    240),
    % Daily Value
    Total Fat
    27g
    27%
    (Saturated Fat
    15g,
    15%
    Trans Fat
    1/2g
    1/2%
    ),
    Cholesterol
    70mg
    70%;
    Sodium
    1680mg
    1680%;
    Total Carbohydrate
    70g
    70%
    (Dietary Fiber
    4g
    4%
      Sugars
    14g
    14%
    ),
    Protein
    17g
    17%
    ;
    % Daily Value*:
    Vitamin A
    35%;
    Vitamin C
    4%;
    Calcium
    20%;
    Iron
    20%;
    Exchanges:
    3 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 1/2 High-Fat Meat; 4 Fat;
    Carbohydrate Choices:
    4 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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