Sunday Soup Time - Tomato Soup with Grilled Cheese Croutons

Another Sunday, Another New Soup.  This one is from Ina Garten.  Boy I would love to be her neighbor.   Came together easily and the grilled cheese croutons took it over the top.  Recipe calls for using a panani press for the grilled cheese.   A regular frying pan will do. 

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  below)

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 below)

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 (Serves 4 to 6)

4 (½-inch-thick) slices country white bread

2 tablespoons unsalted butter, melted

4 ounces Gruyère cheese, grated

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 Gruyère on two of the slices. Place the remaining two slices of bread on top of the Gruyère, -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.