Grilled Cheese {with Broccoli} and Tomato Soup

I was feeling a little spontaneous the other day.  I wanted grilled cheese and tomato soup but I wanted to spice up my grilled cheese.  Surprising, I know…since I am a creature of habit but I am trying new recipes and this one just popped in my mind.  Plus, I had some broc I needed to cook.  So, I roasted some tomatoes, garlic, onions, and a small carrot.  I also roasted the broccoli.  And I have never been more happy about putting my own spin on a classic recipe!


For the Roasting:

1 lb of tomatoes {I used 2 heirloom and 1 pint of cherry tomatoes–hey, it’s what I had in the house!}

1 small carrot, peeled

1/2 of a yellow onion

4 cloves of garlic {skin on}

1 head of broccoli

1-2 tsp kosher salt

6 tblsp olive oil

Preheat oven to 400 degrees.  Cut tomatoes to equal sized pieces. {I cut the heirlooms to match  the size of the halved cherry tomatoes}.  Cut onions into large pieces, no need to separate.  Chop carrot into half inch pieces.  Place tomatoes, onion, carrot, and garlic on a baking sheet.  Drizzle with 3 tblsp of olive oil.  Sprinkle with 1 tsp of salt.  Mix together to coat.  Cut the broccoli florets into bite-sized pieces.  Place on a separate baking sheet.  Drizzle with remaining olive oil and sprinkle with salt. Mix together to coat.

You can place both pans in the oven at the same time.  The broccoli will take about 10 minutes to roast and is done when the tops start to turn a golden brown. The tomatoes will need about 15-20 minutes to roast. Watch the onions and garlic and remove them from the pan if they finish before the tomatoes.

For the Soup:

Roasted tomatoes, onions, carrot, and garlic.

2 cups of chicken broth

1/2 cup whole milk/cream {optional}

1 bay leaf

fresh basil

salt and pepper to taste

Once the tomatoes, onions, carrot and garlic {peel the garlic!} are done roasting place in a large pot and add the chicken broth and bay leaf.  Cook over medium heat until a boil.  Reduce and simmer for 20 minutes.  Remove from heat.  Remove bay leaf from pot.  Use an immersion blender to puree the tomato mixture.  Stir in whole milk/cream.  This is totally optional but I like the consistency and creaminess that the milk gives the soup. Chop a few basil leaves {I used 6 because I LOVE it!} and add those to the pot too.  Give it a taste and season with salt and pepper to your liking.

For the Grilled Cheese

2 pieces of bread {I used Ezekiel}

Organic Ghee {I now use this for butter}

1/2 cup roasted broccoli florets, chopped into small pieces

Brie Cheese {you could use American, Cheddar, Fontina}

Turn panini maker on.  Place about 1/2 tsp of ghee on the maker to melt.  Use a brush to dip into ghee and then brush onto the bread.  Place one piece of bread on grill.  Add the cheese.  Top with chopped broccoli florets.  If you want to go crazy–add some more cheese.  I was good and limited myself here. Top with second slice of bread, ghee side up.  Close panini maker and let the magic happen.





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