Fall is in the air and soup is on my brain! Last night I tried a tomato soup recipe from the Food Network Magazine. It is Ina Garten's recipe and she pairs it with gruyere grilled cheese croutons. Yum.com. The recipe is super easy! It is a little time consuming, but most of the time is spent waiting not working.
In a large pot, heat the oil over medium heat. Add the onions and cook over medium heat for 15 minutes, stirring occasionally. Add the garlic. and cook one more minute. Stir in the chicken stock, crushed tomatoes, saffron, 1 tablespoon salt, and 1 teaspoon pepper. Bring the soup to a boil, then reduce heat and let simmer for 15 minutes.
Meanwhile, fill a medium pot with water and a pinch of salt, then bring to a boil. Add the orzo and cook for 7 minutes. After 7 minutes, drain the orzo, and pour into the soup pot. Stir in the cream, return the soup to a boil, and cook for 10 more minutes (stirring frequently).
During the last waiting period for the soup, I buttered up some country white bread, sliced the gruyere cheese and made the grilled cheese sandwiches. I cut the sandwiches up and sprinkled on top like the recipe suggested, then also made an extra grilled cheese sandwich for the side. I've been a grilled cheese lover since the day I learned to chew!
We happened to have a chilly october night and the soup hit the spot! It says it makes 4 to 6 servings, but it felt like a lot for just two people. I'm enjoying the leftovers again today, then I think I might freeze the rest.
3 Tbsp. Olive Oil
3 cups yellow onion, chopped (I reduced this a little bit)
1 Tbsp. Minced Garlic
4 cups chicken stock
1 (28 oz) can crushed tomatoes
Large pinch of saffron threads (in the spice section at the grocery store)
Kosher salt and ground pepper
1/2 cup heavy cream
1/2 cup orzo
4 slices white country bread
2 Tbsp. unsalted butter
4 oz. Gruyere cheese