Hot Brown Soup

Photo by Linda A.
Adapted from foodnetwork.com

PREP TIME

7

minutes

TOTAL TIME

25

minutes

SERVINGS

--

servings

PREP TIME

7

minutes

TOTAL TIME

25

minutes

SERVINGS

--

servings

Adapted from foodnetwork.com

Ingredients

  • 6

    tablespoons unsalted butter, plus melted butter for brushing

  • 1

    small onion, diced

  • 2

    stalks celery, diced

  • 1/2

    clove garlic, minced

  • 5

    tablespoons all-purpose flour

  • 1

    quart low-sodium chicken broth

  • 1

    cup heavy cream

  • 1

    cup shredded white American cheese (about 4 ounces)

  • 1 1/2

    cups shredded cheddar cheese (about 6 ounces)

  • 1

    cup diced deli ham

  • 1

    cup diced leftover roast turkey

  • 6

    slices baguette

  • 6

    slices bacon

  • 1/2

    pint grape tomatoes, thinly sliced

  • 3

    tablespoons chopped fresh parsley

  • Kosher salt and freshly ground pepper

Directions

Preheat the oven to 350 degrees F. elt the butter in a pot over medium-high heat. Add the onion, celery and garlic and cook, stirring, until softened, about 4 minutes. Stir in the flour and cook, stirring, 1 minute. Add the broth and cream; bring to a boil. Reduce the heat to medium low, then stir in the American cheese and 1 cup cheddar until melted. Add the ham and turkey and heat through, 3 to 4 minutes. Remove from the heat and keep warm. Spread the baguette slices on a baking sheet and brush with melted butter. Transfer to the oven and toast until golden, about 10 minutes. Meanwhile, cook the bacon in a nonstick skillet over medium heat, turning, until crisp, about 10 minutes; drain on paper towels, then crumble. Toss the tomatoes, parsley, and salt and pepper to taste in a bowl. Ladle the soup into bowls and top with the toasted baguette, the remaining 1/2 cup cheddar, the tomato-parsley mixture and bacon.

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