To get this dish delivered; visit us at www.marleyspoon.com
There are few things better than grilled cheese and tomato soup. Except, maybe, this grilled cheese with a secret layer of roasted crispy broccoli tucked inside. Serve the soup poured right over top of the sandwiches or serve them alongside for dipping. Cook, relax and enjoy!
Cooking time: 30 minutes
- Celebrity deaths 2018: All the stars we lost too soon 45 Pictures
- 10 finalists for TIME Person of the Year 2018 11 Pictures
Calories: 930 kcal/person
Allergens: gluten, milk
What we send:
8 oz broccoli (1 crown, 7–8 oz)
2 yellow onions (1 lb total)
3 cloves garlic (0.6 oz)
fresh thyme sprigs (0.08 oz)
1 28-oz can whole peeled tomatoes (San Marzano)
8 oz vegetable broth
2 Tbsp butter (4 pats)
8 oz Gruyère
8 slices whole grain bread (2 oz each)
What you need:
freshly ground black pepper
rimmed baking sheet
blender or immersion blender
Preheat oven to 425°F. Trim end from broccoli and, starting from the bottom, thinly slice crosswise all the way through the florets; transfer to a rimmed baking sheet. Toss with 2 tablespoons oil and ½ teaspoon salt. Roast until golden and crispy, 10–15 minutes.
Trim, halve, and peel onions, then coarsely grate on large holes of box grater. Peel and finely chop garlic. Heat 2 tablespoons oil in a large pot over medium-high. Add onions, garlic and 1 teaspoon salt. Cook, stirring often, until tender and golden, 6–8 minutes.
Pick thyme leaves from sprigs and add to pot. Add tomatoes, breaking up with a spoon, and cook until slightly reduced, about 5 minutes. Add vegetable broth, 2 cups water, ½ teaspoon salt and ¼ teaspoon pepper and bring to a simmer. Cook until slightly reduced, about 10 minutes.
Unwrap butter to soften. Grate cheese on large holes of box grater. Butter 1 side of each slice of bread. Top unbuttered side of 4 slices with cheese and roasted broccoli, then top with another slice, butter side out.
Heat a large skillet over medium. Add sandwiches, working in batches if necessary, and cook, pressing down gently and turning once, until bread is golden brown and cheese is melted, about 2 minutes per side.
Transfer soup to a blender (or use an immersion blender) and purée until smooth. Season to taste, adding a little more water if needed to thin; drizzle with oil and season with pepper. Cut sandwiches in half, in strips, or squares and serve with soup. Enjoy!