Friday, February 22, 2013

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


Anonymous said...

Seriously love this.

Anonymous said...

YUM!!! can you whip me up some and bring it over hahah!!! KT :)

Anonymous said...

Yummy looking. Just printed it. po