Easy Tomato Soup & Grilled Cheese Croutons - Ina Garten

By KDCooks

Ingredients

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

Details

Adapted from foodnetwork.com

Preparation

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 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.