Irish grilled cheese with a green tomato and garlic bisque

Claire Gallam

Rate this Article:
Max 5 stars
My Rating

As much as I love food dye, especially on St. Patrick's Day, it's nice to have a few meals that aren't artificially tinted green from a little plastic bottle. This fresh broccoli soup is naturally a pastel color of green, making it a perfectly healthy way to eat green on St. Pat's. Paired with a cheesy corned beef sandwich, you'll have no problem getting into the spirit.

broccoli and garlic bisque

If your kids aren't big veggie eaters, you can trick them into eating this soup by saying it's been tinted green just for St. Patrick's Day. They'll drink it right up without questioning what's actually inside of it. Plus, when you pair it with super cheesy corned beef grilled cheese, they'll completely forget they are actually eating something healthy. Isn't trickery fun (and delicious)?

Irish grilled cheese with a broccoli and garlic bisque

Serves about 8


Irish grilled cheese

For the soup:

  • 2 tablespoons unsalted butter
  • 2 pounds broccoli, chopped into florets
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 cups water
  • 4 cups low-sodium chicken broth
  • 1/4 cup fresh kale
  • 1/4 cup mozzarella cheese
  • Salt and pepper to taste

For the grilled cheese:

  • 8 slices bread
  • 1 tablespoon unsalted butter
  • About 1 cup shredded corned beef
  • 4 thick slices Velveeta cheese


  1. To make the soup, heat the butter in a large Dutch oven over medium heat. Add the onion and cook until softened, about 2 minutes. Add broccoli and garlic and cook until fragrant, about 6 minutes. Add 1-1/2 cups of water and let simmer slightly. Season liberally with salt and pepper.
  2. Add broth and remaining 1 cup of water. Bring the mixture to a simmer over medium heat and then stir in kale. Remove the soup from the pot and pour into a powerful blender. Add cheese and remaining 1/2 cup of water and puree until smooth.
  3. To make the grilled cheese, butter each side of each piece of bread with 1/2 tablespoon of butter. Heat a large skillet over medium heat. Place the bread, butter side down, onto the skillet. Top with 1/4 cup of shredded corned beef and 1 slice of cheese and another slice of bread.
  4. Cook until browned on each side and cheese is melted.

More kid-friendly St. Patrick's Day recipes

St. Patrick's Day food and traditions
Shamrock shake recipe
Shamrock sugar cookie recipe

Tags: ,

Claire Gallam
Claire is an aspiring nutritionist (and soon to be culinary student) with a serious addiction to bacon, wine, goat cheese and online shopping. She is recently married to a social media guru who loves *almost* everything she conjures up. In addition to writing for the Food section of SheKnows, she is a full-time recipe creator (and taste tester), a writer for and a contributing writer for the Home and Gardening section of SheKnows. You can also follow her daily musings and find delicious healthy recipes on her food blog, The Realistic Nutritionist.