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Easy tomato soup and grilled cheese croutons


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Easy tomato soup and grilled cheese croutons 0 Picture


  • 3 tablespoons 3 tablespoons good olive oil
  • 3 cups 3 cups yellow onions, chopped ( 2 onions)
  • 1 tablespoons 1 tablespoons miced garlic (3 cloves)
  • 4 cups 4 cups of chicken stock
  • 1 (28oz.) can 1 (28oz.) can crushed tomatoes
  • large pinch large pinch of saffron threads
  • Kosher salt and freshly ground black pepper
  • 1/2 cup 1/2 cup of orzo
  • 1/2 cup 1/2 cup of heavy cream
  • Grilled cheese croutons
  • Grilled cheese croutons
  • 4 (1/2 inch thick) slices 4 (1/2 inch thick) slices of country white bread
  • 2 tablespoons 2 tablespoons s
  • unsalted butter, melted
  • 4 ounces 4 ounces Gruyere cheese, grated
  • 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 cubesa.



Step 1

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 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.


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