128 ounce cancrushed tomatoespreferably San Marzano
largepinchsaffron threads
Kosher salt and black pepper
1/2cup orzo
1/2cupheavy cream
Grilled Cheese Croutons
41/2-inch-thickslices country white bread
2 tablespoonsunsalted butter, melted
4ounces 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.