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Curried Soup with Cheese-Filled Naan

Curried Soup with Cheese-Filled Naan
  • Prep 35 min
  • Total 55 min
  • Ingredients 17
  • Servings 4
Pillsbury™ breadsticks make a tasty fast track to Indian naan. A spiced soup partner gets its quick start from convenient Progresso®.
Updated March 28, 2014
Bake-Off® Contest 45, 2012
Bake-Off® Contest 45, 2012
Keith Henn
Brightwaters, New York

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 (11 oz) refrigerated Pillsbury™ Original Breadsticks (12 Count)
  • 1/2 cup half-and-half

Steps

  • 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 Facts

Serving Size: 1 Serving
Calories
590
Calories from Fat
240
Total Fat
27g
41%
Saturated Fat
15g
76%
Trans Fat
1/2g
Cholesterol
70mg
24%
Sodium
1680mg
70%
Potassium
620mg
18%
Total Carbohydrate
70g
23%
Dietary Fiber
4g
16%
Sugars
14g
Protein
17g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
4%
4%
Calcium
20%
20%
Iron
20%
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 Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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  • Bake-Off is a registered trademark of The Pillsbury Company ©2012
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