Easy Tomato Soup and Grilled Cheese Croutons
This recipe delivers a comforting and flavorful tomato soup, elevated by the addition of delicate orzo and a touch of cream. It's perfectly complemented by homemade, crispy grilled cheese croutons made with Gruyere, offering a delightful textural contrast and a gourmet touch to a classic pairing.
Equipment
- 1 Dutch Oven or Large Pot For preparing the soup base
- 1 Medium Saucepan For cooking the orzo
- 1 Large Skillet For making the grilled cheese croutons
- 1 Wooden Spoon or Spatula For stirring and sautéing
- 1 Box Grater For grating Gruyere cheese
Ingredients
Main
- 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
- Kosher salt and freshly ground black pepper
- 1/2 cup orzo
- 1/2 cup heavy cream
- Grilled Cheese Croutons recipe follows
- 4 1/2-inch-thick slices country white bread
- 2 tablespoons unsalted butter melted
- 4 ounces Gruyere cheese grated
Instructions
- 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.
Notes
Achieving deeply golden onions is crucial for building a rich flavor base; don't rush this step. The saffron threads benefit from a brief "blooming" period in the hot stock to release their full aroma and color. For the grilled cheese croutons, ensure the buttered bread is toasted slowly over medium-low heat to achieve a golden crust and fully melted cheese without burning. Using high-quality San Marzano tomatoes will significantly elevate the soup's natural sweetness and depth. Orzo is added partially cooked, as it will finish absorbing liquid and flavors directly in the soup, preventing it from becoming mushy. Adjust seasoning, especially salt and pepper, to taste before serving.