Veg Croque Monsieur and Tomato Soup
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This vegetarian sandwich and soup pairing is incredibly decadent, but still manages to be really healthy, with a sizeable protein boost.
The Tomato Soup Ingredients
- 2 tsps Olive Oil
- 1 tbsp Butter Unsalted
- 3.50 cup Reduced Sodium vegetable broth
- 1/4 cup, Fresh Basil
- 2 bay leaves, whole
- 1 tsps Kosher Salt
- 1/2 medium, Yellow onion
- 1 can of San marzano peeled whole tomatoes, 28 oz
- 1 tsp Thyme
- 1 tsp ground black pepper
- 2 stalks of Celery
- 1 large Carrots
- 1 can of Cannellini beans
- 1 cup Greek Yogurt Plain Nonfat
- Finely dice or process your onions, carrots and celery.
- Saute in an instant pot or large pan with the oil and butter until tender, 4-6 minutes.
- Add the tomatoes and the juice in the can and crush them with a wooden spoon.
- Add the broth, beans, the thyme, bay leaves, pepper and salt.
- Pressure cook for 20 minutes, then do a 15 minute slow release. Alternatively, simmer on the stove top covered for an hour, stirring occasionally.
- Remove your bay leaf. Chop and add your basil.
- Blend the soup and let cool from hot to warm.
- Add the greek yogurt once the soup is warm and no longer hot so it does not curdle.
- Mix well and serve with ½ a croque monsieur sandwich.
The Sandwich Ingredients
- 4 slices of White Bread (I use dave’s killer brand)
- 12 slices Plant Based Ham Style Deli Slices
- 2 tablespoons All-purpose flour
- 1/2 teaspoon Dijon mustard
- A dash of Nutmeg
- ¼ tsp black pepper
- ¾ tsp salt
- 3/4 cup Original Unsweetened Almond Milk
- 1.5 tablespoon, Butter Unsalted
- 1/2 cup Part Skim Shredded Mozzarella Cheese
- 2 ounces shredded gruyere cheese
- Make the sauce: Melt the butter in a saucepan, then whisk in the flour and cook while whisking frequently for 3 minutes. Gradually add milk while stirring until thickened, then season with salt and pepper. Remove the heat and whisk in the mustard and nutmeg Set aside.
- Preheat your oven to 425
- Combine your cheeses in a bowl and set aside.
- Lay all of your bread slices out and spread each with a layer of the sauce(its ok if you have a little sauce left, you don’t want to drown the bread but you do want a thick spread).
- On two of the four slices, place half the slices of ham and ¼ of the cheese. Top that cheese with the remaining ham and then another ¼ of the cheese. (These toppings should be divided evenly between the two bread slices, on top of the sauce spread)
- Top those slices with the 2 untopped bread slices, sauce side up, plain bread touching the ham and cheese.
- Place the sandwiches on a lined baking sheet and sprinkle the remaining half of the cheese over them.
- Bake for about 4-6 minutes, until the cheese is melted. Broil until the cheese becomes lightly golden.
- Serve half a sandwich with one bowl of soup for accurate portion size.
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