There’s something about tomato soup and grilled cheese. It’s so comforting, it has to be my favorite soup of all time. I have been making this for years ever since I found this recipe in a food network magazine. I love the idea of adding the grilled cheese right into the soup. A few months ago, I shared this roasted tomato soup with you. However, since it’s the middle of Winter and I can’t find a tomato that even wants to be red, this is my go to tomato soup. This version is also a lot easier. I make this a lot this time of year and it’s perfect for a weeknight! I can’t think of a better day to make this, considering most of us are stuck inside from the “blizzard”. Ok so we didn’t get 30 inches of snow but it’s still a lot! It’s still a cozy day at home. I hope you were able to stay home today and cook up some delicious things. I have already made baguettes, banana bread, and soup. I’m thinking some slow cooker turkey chili is next. I love snow days:)
– 1 large or 2 small yellow onions, diced
– a few cloves of garlic, minced
– 1 32oz container (4 cups) of chicken broth or stock
– 1 28oz can crushed tomatoes
– 1/2 cup orzo
– 1/4-1/2 cup heavy cream*
*I usually just add a splash of cream in, about 1/4 cup because I don’t like too much of it, but if you like a creamier soup, add the full 1/2 cup.
Heat a large pot over medium heat with a few tablespoons of olive oil. Add the onion and cook about 15 minutes, stirring occasionally until the the onions are soft and golden brown. Add the garlic and cook just until fragrant, about a minute. Stir in the chicken broth and crushed tomatoes. Season with salt and pepper. Bring to a boil, then cook on low heat for 15 minutes. Meanwhile, bring a small pot of water to a boil. Cook the orzo according to the package directions, but cook for a minute or so less than recommended because it will continue to cook in the soup. (About 7 minutes). Drain cooked orzo and then add it into the soup. Stir in the cream and continue to cook another 5-10 minutes.
For the grilled cheese croutons- I make a regular grilled cheese using a panini press, and just cook it a minute or so longer than usual so that it is a bit more browned and crispy. Let sit a minute before cutting into pieces. I use country white bread and american cheese, but use whatever you prefer!
Recipe adapted from Food Network Magazine