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Hot Brown Soup


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  • 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



Step 1

Preheat the oven to 350 degrees F. Melt 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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