Easy Tomato Soup and Grilled Cheese Croutons

126 Ratings
Recipe courtesy ofIna Garten

Total: 50 min Prep: 10 min Cook: 40 min

Yield: 4 to 6 servings

Level: Easy

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Ingredients

  • 3 tablespoons good olive oil
  • 3 cups yellow onions, chopped (2 onions)
  • 1 tablespoon minced garlic (3 cloves)
  • 4 cups chicken stock, preferably homemade
  • 1 (28-ounce) can crushed tomatoes, preferably San Marzano 
  • Large pinch of saffron threads
  • Kosher salt and freshly ground black pepper 
  • 1/2 cup orzo
  • 1/2 cup heavy cream
  • Grilled Cheese Croutons, recipe follows
  • Grilled Cheese Croutons
  • 4 (1/2-inch-thick) slices country white bread
  • 2 tablespoons unsalted butter, melted
  • 4 ounces Gruyere cheese, grated

Directions

  • 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.) Drain the orzo and add it to the soup. Stir in the cream, return the soup to a 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 two of the 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. 

  • Photographs by Steve Giralt

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From:Food Network Magazine

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126 Ratings

Caryn M.
<span>This soup was delicious! I followed the recipe except for a couple of things - I used an immersion blended to make the soup creamier and I kept the orzo out of the soup and dished it out in each bowl. The flavor of the soup was great! So were the croutons. Delish!</span><br /><br /><span>Read more at: http://www.foodnetwork.com/recipes/ina-garten/easy-tomato-soup-grilled-cheese-croutons-recipe.html#communityReviews?oc=linkback</span> See All Reviews Post Review

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