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Cream of Tomato Soup and Grilled Cheese Sandwich

with Roasted Tenderstem® Broccoli, Pesto and Pumpkin Seeds
Lily Stevens
Lily StevensUpdated on November 04, 2025
Get 50% off your first box & free treats for 2 months!
Get 50% off your first box & free treats for 2 months!
Calories
: 
715 kcal
Protein
: 
19.4g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Wheat
  • Barley
  • Cereals containing gluten
  • Cereals containing gluten
  • Rye
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

80 grams

Tenderstem® Broccoli

40 grams

Mature Cheddar Cheese

(Contains: Milk)

2 unit(s)

Ciabatta

(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)

32 grams

Fresh Pesto

(Contains: Milk)

2 carton(s)

Tomato Passata

15 grams

Vegetable Stock Paste

1 sachet(s)

Mixed Herbs

15 grams

Worcester Sauce

(Contains: Barley, Cereals containing gluten)

75 grams

Creme Fraiche

(Contains: Milk)

15 grams

Pumpkin Seeds

Not included in your delivery

1 tsp

Sugar

20 grams

Butter

100 milliliter(s)

Water for the Soup

Energy (kJ)2990 kJ
Energy (kcal)715 kcal
Fat40.7 g
of which saturates19.3 g
Carbohydrate66.6 g
of which sugars18.9 g
Dietary Fibre6.4 g
Protein19.4 g
Salt4.5 g
Potassium158.8 mg
Calcium19.2 mg
Iron0.4 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Tray
•Knife
•Grater
•Large Saucepan
•Large Frying Pan

Instructions

1

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Halve any thick broccoli stems lengthways.

c) Pop the Tenderstem® broccoli onto a medium baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. 

d) When the oven is hot, roast on the middle shelf until tender and crispy, 10-12 mins.

2

a) Grate the cheese.

b) Halve the ciabatta.

c) Spread the pesto onto the cut sides of the ciabatta.

d) Top the ciabatta bases with the grated cheese and sandwich close.

3

a) Add the passata, vegetable stock paste, Worcester sauce, mixed herbs and water for the soup (see ingredients for amount) to a large saucepan on medium-high heat.

b) Bring to a boil then reduce the heat and simmer until thickened, 7-8 mins.

4

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the sandwich, pressing down with a spatula or heavy-bottomed pan.

c) Cook, pressing occasionally, until the bread is golden and toasted and the cheese has melted, 2-4 mins per side.

5

a) When the soup has thickened, stir in the creme fraiche, sugar and butter (see pantry for both amounts).

b) Season with salt and pepper.

c) Add a splash of water if it's a little too thick.

6

a) Once toasted, slice your grilled cheese sandwiches in half diagonally.

b) Share the soup between your bowls.

c) Place the roasted broccoli onto the soup, drizzle over some oil and sprinkle on the pumpkin seeds.

d) Serve the grilled cheese sandwiches alongside for dipping.

Enjoy!

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