Easy Tomato Soup & Grilled Cheese Croutons
Ingredients
Tomato Soup
- 3 tablespoons good olive oil
- 3 cups yellow onions chopped about 3 cups
- 1 tablespoon minced garlic 3 cloves
- 4 cups chicken stock preferably homemade
- 1 28 ounce can crushed tomatoes preferably San Marzano
- large pinch saffron threads
- Kosher salt and black pepper
- 1/2 cup orzo
- 1/2 cup heavy cream
Grilled Cheese Croutons
- 4 1/2-inch-thick slices country white bread
- 2 tablespoons unsalted butter, melted
- 4 ounces Gruyere cheese, grated
Instructions
Tomato soup
- In a large pot or Dutch oven such as Le Creuset, heat the olive oil over medium heat. Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, 1 tablespoon salt, and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.
- Meanwhile, fill a medium pot with water, add 2 teaspoons salt, and bring to a boil. Add the orzo and cook for 7 minutes. (It will finish cooking in the soup. Stir in the cream, return to the soup and simmer, and cook for 10 more minutes, stirring frequently.
- Serve hot with Grilled Cheese Croutons Scattered on top.
Grilled Cheese Croutons
- Heat a panini grill. Place the four slices of bread on a cutting board and brush lightly with the melted butter, being sure to butter the corners. Turn the slices over and pile Gruyere on the two slices. Place the remaining two slices of bread on top of the Gruyere buttered sides up.
- Grill the sandwiches on the panini grill for about 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute, and cut into 1-inch cubes.
Notes
You can assemble the cheese sandwiches ahead but grill them just before serving.