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Easy Tomato Soup & Grilled Cheese Croutons Recipe

Easy Tomato Soup & Grilled Cheese Croutons

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (70)

  • Recipe categories: Tomato,
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Average Rating:

Total Reviews: 70

Showing 31-40 of 70

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  • on January 04, 2013

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    I made this a couple of nights ago. Really tasty. I think my pinch of Saffron was probably too much because like the previous post, I felt it overpowered it a bit. Either way I will definitely be making this again! I love Ina's recipes!

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  • on January 03, 2013

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    By itself, a four. Made exactly as written and the soup desperately needed sugar to counteract the tartness of the tomatoes. The next time I added about 1/4 cup of sugar and WOW. Absolutely delicious!!!!!! Go easy on the saffron (which goes without saying but a pinch too much and it overpowers the soup. This is a great great recipe and I am PICKY.

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  • on December 30, 2012

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    This was a great soup! Very easy to make and super flavorful! The only change I made was I added some tomato paste to the onions while they were cooking to really bump up the tomoato flavor. Great recipe Ina, as usual!

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  • on December 11, 2012

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    I made this soup last night following the recipe exactly. First, the grilled cheese croutons are OUTRAGEOUS! However, I would change a few things on the soup itself. There are way too many onions for my taste. I think 1 cup would be enough, and I would saute them until very very soft (a bit too crunchy in the finished product when cooked for the recommended time. Also, I would puree the tomatoes before adding to the soup. The actual ingredient is unclear. There are tomatoes in juice, tomatoes in puree and crushed tomatoes which are already pureed in the can. I used San Marzano tomatoes in puree and hand-crushed them (the photo looks chunky. My family prefers a smoother texture. The flavor is wonderful, though. Thanks, Ina!

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  • on December 09, 2012

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    Made this tonight for dinner and it was really delicious. I didn't have saffron so I used about a 1/4 tsp of tumeric instead, and I added a little sugar, about 1 tbs. I also made little grilled cheese sandwiches as I don't have a panini press. Will be making this again. Also I skipped the added step of cooking the orzo and just put it in with the tomatoes and chicken stock and it turned out great.

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  • on December 06, 2012

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    This is so tasty and easy to make. The gruyere adds such a distinct flavor. I will definitely make this again!

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  • on November 28, 2012

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    I was suprised by how much I LOVED this recipe! The orzo was such a nice additive for a tomato soup. I made swiss cheese panninis on the side for dipping and rubbed the bread with a bit of garlic after it cooked to bring out more flavor. It was very easy and fairly quick. Im curious if the saffron is really necessary as it is so expensive. I definitly added enough to taste it but it wouldprobably be good without it as well.

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  • on November 23, 2012

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    Very tasty! I halved the salt and sub'd a bay leaf and some fresh basil for the saffron since thats what was on hand. I did use an immersion blender just quickly since I do like some texture.And so easy to make. Enjoyed by all and will make again!!!

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  • on November 13, 2012

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    Delish! Husband and three picky children ate it up! Thank you!

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  • on November 12, 2012

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    Great soup, until I added the cream. It curdled and though the flavor was good, it looked awful. My cream was fresh, not old. What am I missing? I read on another site that one should not add cold cream to hot soup...why wouldn't Ina add this to her instructions? This happened to with the cover recipe Broccoli Cheddar soup too and again, no mention in the instructions about when/how to properly add the cream. I also agree, too many onions, I cut the amount in 1/2 and it was plenty for us.

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