Curried Soup with Cheese-Filled Naan

(15)
  9 reviews
  • 35|min prep time
  • 55|min total time
  • 17 ingredients
  • 4 servings

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

Directions

  1. 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. 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. 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. 4 Bake 14 to 20 minutes or until bottoms are golden brown.
  5. 5 Stir half-and-half into soup; heat an additional 2 minutes. Serve soup with warm naan.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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