Ingredients
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
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
Directions
1. 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.
2. 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.
3. 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.
4. Ladle soup into bowls, top with grilled cheese croutons, and garnish with chopped fresh basil or parsley.
Read more at http://myfridgefood.com/recipes/soups/tomato-soup-with-croutons/#yL1X16bxuOkqxgu8.99
Cooking Time: 30
Recipes Makes: 6
