Genius!

 

Have you ever come across a recipe in a book or magazine, or perhaps an idea on Pinterest, that once you see it, you think, "Duh! This is brilliant and easy. Why didn't I ever think of it?"

 

Several months ago, Mike and I had such an experience when we saw a recipe in our Food Network Magazine for, wait for it....Tomato Orzo Soup with Grilled Cheese Croutons.

 

Seriously? How many of us grew up eating Campbell's tomato soup alongside a grilled cheese sandwich, dipping the sandwich into the bowl or mug of hot orangish liquid?

 

(Side note: growing up, my mom called the soup "orange soup" for YEARS, as none of my siblings nor myself liked tomatoes. I guess none of us ever looked at the label or noticed that it had a distinctly non-tomato flavor. A fond memory nonetheless.)

 

Anyway...we knew we had to try this. I'm happy to say it was fantastic! While it may be tempting to push the "easy button" and open up that fail-safe red and white can, try making homemade tomato soup instead. The orzo adds a nice texture, and the flavor is so much better, even to me, a girl who claims not to like tomatoes.

 

As for the grilled cheese croutons...do I really even need to say anything? Probably not, but I will. We used Gruyere as recommended and went with sourdough bread (a favorite in our house). Yum, yum, and yum again. We grilled ours in a skillet, not a panini grill. Do make sure you let the sandwich rest for about a minute before cutting into cubes. If you don't, most of the cheese will ooze out and not even make it to the bowl of soup (this is not necessarily from experience from an impatient me who wanted to eat sooner rather than later).

 

Rainy days, rough days, days when you just need a pick-me-up....this would be perfect for a weeknight or weekend meal. I usually abstain from soup during the summer months, but this is a recipe we now make frequently, regardless of the temperatures outside. Without further ado, here you go:

 

Tomato Soup with Grilled Cheese Croutons

3 tablespoons good olive oil
3 cups yellow onions, chopped (2 onions)
1 tablespoon minced garlic (3 cloves)
4 cups chicken stock
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 (see below)

In a large pot or Dutch, heat the olive oil over medium heat. Add the onions and cook over medium-low heat for 15 minutes or until golden brown, stirring occasionally. 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
4 (½-inch-thick) slices country white bread
2 tablespoons unsalted butter, melted
4 ounces Gruyere cheese, grated

Heat a skillet or 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 for about 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute and cut into 1-inch cubes.