Tomato Soup with Grilled Cheese Croutons

By charlotteh371

Ingredients

• 4 (1/2 inch thick) slices country white bread
• 2 tbsp unsalted butter, melted
• 4 oz gruyere cheese grated
• 3 tbsp olive oil
• 3 cups chopped yellow onions (2 onions)
• 1 tbsp minced garlic (3 cloves)
• 4 cups chicken stock
• 1 (28oz) can crushed tomatoes
• large pinch saffron threads
• kosher salt
• freshly ground black pepper
• 1/2 cup uncooked orzo
• 1/2 cup heavy cream

Preparation

Step 1

heat a panini grill or large nonstick skillet over medium. place the bread on a cutting board, and brush lightly with the melted butter, being sure to butter the corners. turn the slices over, and pile gruyere on two of the slices. place the remaining two slices of bread on top of the gruyere, buttered sides up. grill the sandwiches for about 5-7 mins until nicely browned on both sides. place on a cutting board, allow to rest for 1mins and cut into 1 inch cubes.

in a large pot or dutch oven heat the olive oil over medium heat. add the onions, and cook over medium-low heat for 15-20 mins, stirring occasionally, until golden brown and very tender. add the garlic and cook for 1 more min. stir in the chicken stock, tomatoes , saffron, 1 tbsp salt and 1 tsp pepper. bring the soup to a boil over high heat, then lower the heat, and simmer for 15mins.

meanwhile fill the medium pot with water, add 2 tsp salt and bring to a boil. add the orzo, and cook for 7mins. 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 10mins mins, stirring frequently. serve hot with grilled cheese croutons scattered on top.