Tomato Soup and Grilled Cheese

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This tomato soup is my favorite! Subtly spiced with saffron and hearty thanks to heavy cream (just a bit) and orzo pasta, but so, so easy to make. I actually crave this soup in the summer when it is too hot to even think about eating soup…but that’s how good it is.

It’s a Barefoot Contessa recipe and I have made it many times for my family and for friends. If you are opposed to saffron – you don’t like the taste, it’s too pricey – I have actually made this recipe without the saffron just because I didn’t have it in my pantry. I added 1 cup of diced carrots with the onions and I added 1 tsp smoked paprika and 1/2 tsp ground ginger when I added the tomatoes to the pot. Very yummy.

You can use any grilled cheese recipe you have, but I have to say that gruyere cheese does make an excellent choice. For my grilled cheese I use a nice bread, either panini or Italian, butter and grated gruyere. Spread butter on one side of each slice of bread and place butter side down in a hot fry pan. Top with the cheese and when just melted place one side on top of the other to make your sandwich.

3 tbs olive oil

3 cups yellow onion chopped (2 medium onions)

1 tbs minced garlic (3 cloves)

4 cups chicken stock

1 28 oz can crushed San Marzano tomatoes

good pinch saffron threads

kosher salt and freshly ground black pepper

1/2 cup orzo cooked to package directions

1/2 cup heavy cream

In a large pot heat olive oil over medium heat. Add the onions and cook until golden brown, about 15 mins. Add the garlic and cook 1 minute. Stir in the stock, tomatoes, saffron, salt and pepper. Bring to a boil then reduce and simmer 15 mins. Add the cooked orzo and heavy cream and cook 10 mins. Don’t forget to make your grilled cheese sandwiches to serve on the side!

 

 

 

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