Cream of Broccoli Soup with Ham & Pineapple Grilled Cheese

Well it's cold and rainy and snowy! What is this!?! Not a funny April Fool's joke by any means. Sad but oh so true New Jersey has snow! What better meal to have then soup and sandwiches! I am going out tonight and was going to wear a dress. Looks like it's jeans and boots for this lady!
Ok enough about weather and fashion! On to the good stuff


2 cups chopped Broccoli
1 cup Low Sodium Fat Free Chicken Broth
1/2 onion, chopped
1 clove garlic, chopped
salt to taste
couple dashes of Sweet Hungarian Paprika
1/4 cup Part Skim  Mozarella Cheese (cheddar works too)
Pinch of Red Pepper flaked (if you dare, or in replace of the Paprika, you choose)
1 cup fat free milk
2 tablespoons flour
Bread of your choice
Fontina Cheese
Ham slices
Pineapple Slices
2 teaspoons of butter


In a large pot heat oil. Saute' onions and garlic until tender. Add broccoli and broth, cover and let simmer for ten minutes. Puree the soup (with hand blender or regular blender) until desired consistency. I like to leave just a tiny bit of chunk to mine. Whatever you choose is just fine. Return to heat add in spices.  In a small saucepan, heat milk and flour. Whisk until thick and bubbly, add to the soup. Add the cheese and stir until melted.
Spread the butter on two slices of bread. Only one side each. Fill the bread with pineapple, ham and Fontina cheese. Place the sandwich butter side down in a skillet and cook until golden brown. Flip and do the same for the other side.
You may garnish the soup with tomato slices or bacon as I have shown in the picture. You can also use Turkey bacon. Enjoy!