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!
What you'll need:
8 oz broccoli
2 yellow onions
3 cloves garlic
fresh thyme sprigs
1 28-oz can whole peeled tomatoes
8 oz vegetable broth
2 Tbsp butter
8 oz Gruyère
8 slices whole grain bread
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!