Barefoot Contessa’s Easy Tomato Soup & Grilled Cheese Croutons

Its the perfect weather for soups… I tried this recipe from the Barefoot Contessa today it was really delicious

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I must admit that I did a few changes to the recipe!!….! I left it to boil for a bit longer… I added 1 Tbsp of olive oil instead of 3!!! …and I also added my mixed Italian dried herbs that I love so much.

Easy Tomato Soup & Grilled Cheese Croutons (Serves 4 to 6)

3 tablespoons good olive oil 
3 cups yellow onions, chopped (2 onions) 
1 tablespoon minced garlic (3 cloves) 
4 cups chicken stock, preferably homemade 
1 (28-ounce) can crushed tomatoes, preferably San Marzano 
Large pinch of saffron threads 
Kosher salt and freshly ground black pepper 
½ cup orzo 
½ cup heavy cream 
Grilled Cheese Croutons (recipe follows) 

In a large pot or Dutch oven such as Le Creuset, 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 top. 

GRILLED CHEESE CROUTONS 
Serves 4 to 6 

4 (1/2-inch-thick) slices country white bread 
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. 

Recipe via Barefoot Contessa 

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