comfort food for the upcoming snowy weekend.

Tomato Soup with Grilled Cheese Croutons

3 Tbsp olive oil
3 cups yellow onions, chopped (2 onions)
1 Tbsp minced garlic (3 cloves)
4 cups chicken stock
1 (28-oz) can crushed tomatoes
large pinch saffron threads
kosher salt and black pepper
1/2 cup orzo
1/2 cup heavy cream
basil or parsley, minced (for garnish)

For the croutons:
4 slices country white bread
2 Tbsp butter, softened
4 slices yellow american cheese
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 minutes, stirring occasionally, until golden brown. add the garlic and cook for an additional 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. 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.
to make the grilled cheese croutons, heat a heavy bottom skillet over medium-high heat. spread butter over one side of the slices of bread, placing the 2 slices of cheese in between the unbuttered side. cook in skillet for a few minutes on each side until bread is golden and cheese is melted. Remove to a cutting board and let sit 1 minute before cutting into 1-inch cubes.
ladle soup into bowls, top with grilled cheese croutons, and garnish with chopped fresh basil or parsley.




got the recipe from    this cookbook

stay warm.

love sent, xo