Easy Tomato Soup
Source: Ina Garten
3 tablespoons olive oil
2 onions, chopped (I use vidalia/sweet)
3 cloves minced garlic
4 cups chicken stock
1 (28-ounce) can crushed tomatoes, preferably San Marzano
Large pinch of saffron threads (I omitted because I didn’t know what this was and didn’t see it at Publix.)
Kosher salt and freshly ground black pepper
1/2 cup orzo
1/2 cup heavy cream
In a large Dutch oven, 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
Source: Ina Garten
4 (1/2-inch-thick) slices country white bread (There is actually bread at the grocery that says “country white”!!)
2 tablespoons unsalted butter, melted
4 ounces Gruyere 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 Gruyere on two of the slices. Place the remaining two slices of bread on top of the Gruyere, 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.
Everyone here gobbled it up and we had enough soup left for the following night. I just made a few hot grilled cheese sammies for fresh croutons and supper was served!
In my next life I really want to to come back as Jeffrey. He just has the life :-)