Easy Tomato Soup & Grilled Cheese Croutons

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I was Not a big fan of tomato soup, but when I seem this recipe picture on my Food Network Magazine, it look so good I had to make it for my family! Let me tell you the chunks of onions and orzo and what a combination of gruyere crotons, different and it was so yummy!,,, you have to try it.

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This is by far the best tomato soup I have ever had. I added 1 cup of chopped celery to mine and omitted the saffron threads because I was out of them. I also cut the salt by about 1/3, since I do not care for a lot of salt. Also, hereafter, I will always make my grilled cheese on a panini grill. Absolutely delicious!

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This soup was absolutely fabulous and what a great idea using aa grilled cheese sandwich as the croutons. I am not a big fan of Gruyere so the next time I am going to Sharp White Cheddar which I think will also compliment the soup. I always cut the salt down in Ina's recipes - instead of using 1 TBS I only used 1 teaspoon and it was fine.

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This was wonderful! The saffron absolutely makes this soup. Instead of using heavy cream I used 1/2 tub of mascarpone instead. YUM! Topped it off with some grated piave & parsley. The gruyere was a perfect accompaniment.

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Delicious! Get tired of a dish before leftovers are gone - not with this soup! Very filling, easy, great flavor, husband liked it. Will definitely make it again.

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I wish I wasn't so full from eating this soup that I could have another bowl! Don't skip the saffron, it MAKES the soup! It tastes like something you would eat in a high end tapas restaurant. We made the soup exactly as written with just a couple of substitutions... used fat free half and half instead of cream and one and a half onions was exactly three cups and just a smidge too much, next time I would use just one onion. We also didn't have orzo so we used risotto and it was perfect. We used a large pinch of saffron as indicated which I thought was delicious but my other half thought it was just a little much, may scale down to a normal size pinch next time. Used sourdough bread which is what we had on hand and used the George Foreman Grill to make the "panini." I can't wait to have seconds... in about an hour!

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Delicious. Even though I am not a big fan of tomato soup, I asked for seconds of this one. Like other reviewers, I used one large onion and thought that was enough. I may even cut it down to one medium onion. Also, I blended half of the soup with an immersion blender before adding the orzo. I will definitely be making this again. Thanks Ina! Can't wait to make the other recipes in your new cookbook.

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I loved it. I did use half and half instead of heavy cream because that's what I had on hand also substituted a couple of sprigs of fresh tyme instead of saffron again that's what I had. It was very very good. I've made it twice this week.

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This was a great soup for a weeknight dinner, but MAN it calls for way too many onions! 3 cups of onions for about 6 cups of liquid (give or take with reduction. I will definitely make this again, but I will do the following: Use one large onion instead of two; let them caramelize a lot longer (it took at least 15 minutes just to get them translucent use a bit more garlic; use more orzo; and definitely blend at least half of the soup before adding the pasta. I don't mind a few onions here and there but it was like onion soup with tomato broth. A few other posters said they used an immersion blender, clearly I'm not the only one who was craving a smoother consistency! ALso, for the grilled cheese, I just used the stovetop, but the Gruyere made it feel extra fancy!

I see a few other posters omitted the saffron. I had an OLD bottle of it. So maybe I wasn't getting the taste I should have, but I didn't get much of the saffron taste. I will use

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very good and i just love her show