Ham Panini & Broccoli Soup

3 from 4 votes
Print
Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 2 servings
Calories: 935kcal

Ingredients

Broccoli Cheddar Soup

  • 2 TBSP Butter
  • 1/4 cup Onion minced
  • 3 cloves Garlic minced
  • 4 tsp All-purpose flour
  • 6 cups Chicken broth
  • 4 cups Broccoli stem removed and florets chopped small
  • 1/4 cup Scallions chopped
  • 1/2 cup Heavy cream
  • 1/2 cup Cheddar cheese shredded

Croutons

  • 2 slices Sourdough bread diced
  • 2 TBSP Extra-virgin olive oil
  • 1 tsp Garlic powder

Panini

  • 2 TBSP Yellow mustard
  • 4 slices Sourdough bread
  • 2 slices Swiss cheese halved
  • 1 Apple sliced
  • 6 oz Deli ham sliced thin
  • Nonstick spray

Beverage

  • 24 oz Sparkling water cold
US Customary - Metric

Instructions

  • Prep soup ingredients per instruction above.
  • Preheat the broiler on low.
  • Make the soup: Heat the butter in a pot over medium heat. Sauté the onions and garlic until the onions start to soften. Stir in the flour and cook for 1-2 minutes.
  • Stir in the broth, broccoli, and scallions. Season with salt and pepper. Cover with a lid and bring to a simmer for about 20 minutes, stirring occasionally. While the soup is cooking, make the croutons and panini.
  • Preheat a panini grill or skillet over medium heat. While heating, make the croutons.
  • Make the croutons: Dice the bread and transfer to a bowl. Mix in the oil, garlic powder, and salt and pepper. Lay out on a foil-lined baking sheet and place under the broiler until toasted golden brown, mixing the croutons around every couple of minutes so all sides get toasted. Once toasted, set aside. Reserve half for Sunday’s dinner.
  • Make the panini: Spread the mustard on one side of each slice of bread. Layer the bread with cheese, apple, and ham.
  • Grill the panini: Lightly grease the grill or skillet with nonstick spray. If using a panini grill, press the sandwich down, and cook until the bread is crispy and the cheese is melted. If using a skillet, cook both sides of the sandwich until golden brown and melted while covering with a lid.
  • Finish the soup: Stir the cream and cheese into the soup until it melts completely. Taste and adjust the seasoning with salt if needed.
  • Serve: Cut the sandwich in half and enjoy with half of the soup topped with croutons and sparkling water. Save the remaining soup for Sunday's dinner

Nutrition

Calories: 935kcal | Carbohydrates: 72g | Protein: 47g | Fat: 54g | Saturated Fat: 23g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 0.3g | Cholesterol: 145mg | Sodium: 4435mg | Potassium: 1328mg | Fiber: 11g | Sugar: 22g | Vitamin A: 2229IU | Vitamin C: 172mg | Calcium: 535mg | Iron: 6mg

Ham Panini & Broccoli Soup

3 from 4 votes
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Servings 2 servings
Calories 935 kcal

Ingredients
 
 

Broccoli Cheddar Soup

  • 2 TBSP Butter
  • 1/4 cup Onion minced
  • 3 cloves Garlic minced
  • 4 tsp All-purpose flour
  • 6 cups Chicken broth
  • 4 cups Broccoli stem removed and florets chopped small
  • 1/4 cup Scallions chopped
  • 1/2 cup Heavy cream
  • 1/2 cup Cheddar cheese shredded

Croutons

  • 2 slices Sourdough bread diced
  • 2 TBSP Extra-virgin olive oil
  • 1 tsp Garlic powder

Panini

  • 2 TBSP Yellow mustard
  • 4 slices Sourdough bread
  • 2 slices Swiss cheese halved
  • 1 Apple sliced
  • 6 oz Deli ham sliced thin
  • Nonstick spray

Beverage

  • 24 oz Sparkling water cold

Instructions
 

  • Prep soup ingredients per instruction above.
  • Preheat the broiler on low.
  • Make the soup: Heat the butter in a pot over medium heat. Sauté the onions and garlic until the onions start to soften. Stir in the flour and cook for 1-2 minutes.
  • Stir in the broth, broccoli, and scallions. Season with salt and pepper. Cover with a lid and bring to a simmer for about 20 minutes, stirring occasionally. While the soup is cooking, make the croutons and panini.
  • Preheat a panini grill or skillet over medium heat. While heating, make the croutons.
  • Make the croutons: Dice the bread and transfer to a bowl. Mix in the oil, garlic powder, and salt and pepper. Lay out on a foil-lined baking sheet and place under the broiler until toasted golden brown, mixing the croutons around every couple of minutes so all sides get toasted. Once toasted, set aside. Reserve half for Sunday’s dinner.
  • Make the panini: Spread the mustard on one side of each slice of bread. Layer the bread with cheese, apple, and ham.
  • Grill the panini: Lightly grease the grill or skillet with nonstick spray. If using a panini grill, press the sandwich down, and cook until the bread is crispy and the cheese is melted. If using a skillet, cook both sides of the sandwich until golden brown and melted while covering with a lid.
  • Finish the soup: Stir the cream and cheese into the soup until it melts completely. Taste and adjust the seasoning with salt if needed.
  • Serve: Cut the sandwich in half and enjoy with half of the soup topped with croutons and sparkling water. Save the remaining soup for Sunday's dinner

Nutrition

Calories: 935kcalCarbohydrates: 72gProtein: 47gFat: 54gSaturated Fat: 23gPolyunsaturated Fat: 5gMonounsaturated Fat: 19gTrans Fat: 0.3gCholesterol: 145mgSodium: 4435mgPotassium: 1328mgFiber: 11gSugar: 22gVitamin A: 2229IUVitamin C: 172mgCalcium: 535mgIron: 6mg
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