BRIE CHEESE SOUP RECIPES

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BROCCOLI CHEESE SOUP WITH CHEDDAR BOBBERS RECIPE ...



Broccoli Cheese Soup with Cheddar Bobbers Recipe ... image

This luscious, cheesy soup is so delicious, it's easy to forget it's also veggie-laden and a snap to put together.

Provided by Pillsbury Kitchens

Total Time 45 minutes

Prep Time 30 minutes

Yield 4

Number Of Ingredients 7

1 can (10.2 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (5 Count)
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) frozen chopped broccoli

Steps:

  • 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.
  • 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.
  • 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.
  • Slowly stream in milk, stirring constantly. Heat to simmering; reduce heat and cook 5 minutes longer, stirring frequently, until milk has thickened.
  • Turn off heat; add remaining cheese. Stir to melt cheese.
  • Meanwhile, make broccoli as directed on bag. Stir broccoli into soup. Divide soup among 4 large bowls. Serve each with 2 or 3 bobbers.

Nutrition Facts : Calories 740 , CarbohydrateContent 59 g, CholesterolContent 110 mg, FatContent 4 1/2 , FiberContent 4 g, ProteinContent 27 g, SaturatedFatContent 26 g, ServingSize 1 Serving, SodiumContent 1440 mg, SugarContent 20 g, TransFatContent 1 g

BROCCOLI CHEESE SOUP WITH CHEDDAR BOBBERS RECIPE ...



Broccoli Cheese Soup with Cheddar Bobbers Recipe ... image

This luscious, cheesy soup is so delicious, it's easy to forget it's also veggie-laden and a snap to put together.

Provided by Pillsbury Kitchens

Total Time 45 minutes

Prep Time 30 minutes

Yield 4

Number Of Ingredients 7

1 can (10.2 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (5 Count)
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) frozen chopped broccoli

Steps:

  • 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.
  • 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.
  • 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.
  • Slowly stream in milk, stirring constantly. Heat to simmering; reduce heat and cook 5 minutes longer, stirring frequently, until milk has thickened.
  • Turn off heat; add remaining cheese. Stir to melt cheese.
  • Meanwhile, make broccoli as directed on bag. Stir broccoli into soup. Divide soup among 4 large bowls. Serve each with 2 or 3 bobbers.

Nutrition Facts : Calories 740 , CarbohydrateContent 59 g, CholesterolContent 110 mg, FatContent 4 1/2 , FiberContent 4 g, ProteinContent 27 g, SaturatedFatContent 26 g, ServingSize 1 Serving, SodiumContent 1440 mg, SugarContent 20 g, TransFatContent 1 g

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