Description
Comfort meets creativity in this mouthwatering Tomato Soup with Grilled Cheese Croutons, blending classic flavors into a delightful culinary experience. Crispy, golden croutons add a satisfying crunch that elevates this simple soup into a memorable meal you’ll crave again and again.
Ingredients
Scale
Vegetables and Aromatics:
- 3 cups yellow onions, chopped (about 2 medium onions)
- 1 tablespoon minced garlic (about 3 cloves)
Tomato and Stock Base:
- 4 cups chicken stock
- 1 (28-ounce) can crushed tomatoes
- 1/2 cup orzo pasta
- 1 large pinch saffron threads
Dairy and Seasoning:
- 3 tablespoons olive oil
- 1/2 cup heavy cream
- Kosher salt
- Freshly ground black pepper
Grilled Cheese Croutons:
- 4 slices country white bread
- 2 tablespoons unsalted butter
- 4 ounces Gruyère cheese, grated
Instructions
- Heat olive oil in a large pot over medium temperature, creating a fragrant base for the soup.
- Sauté onions slowly on medium-low heat for 15 minutes, stirring periodically until they transform into a rich golden hue.
- Introduce minced garlic and allow it to release its aromatic essence for approximately one minute.
- Pour in chicken stock, crushed tomatoes, saffron, salt, and pepper, then elevate the mixture to a rolling boil.
- Reduce heat and allow the soup to gently simmer, developing deep flavors for 15 minutes.
- Simultaneously, prepare orzo in salted boiling water, cooking for 7 minutes before draining completely.
- Incorporate cooked orzo into the simmering soup, then blend in heavy cream, continuing to cook for an additional 10 minutes while stirring consistently.
- For the grilled cheese croutons, preheat a panini grill or skillet to medium-high heat.
- Generously brush bread slices with melted butter on one side, creating a golden exterior.
- Layer Gruyère cheese on the unbuttered side of bread, then construct sandwiches with buttered sides facing outward.
- Grill sandwiches for approximately 5 minutes until achieving a crisp, golden-brown exterior and fully melted cheese.
- Allow sandwiches to rest for one minute, then carefully cube into bite-sized pieces.
- Ladle hot soup into bowls and garnish generously with freshly cut grilled cheese croutons.
Notes
- Customize the soup’s thickness by adjusting the amount of chicken stock or cream to suit your preferred consistency.
- Swap heavy cream with coconut milk or Greek yogurt for a lighter, dairy-free alternative that still adds richness.
- Toast whole wheat or gluten-free bread for the croutons to accommodate different dietary needs without compromising flavor.
- Enhance the soup’s depth by roasting tomatoes before adding them, which intensifies their natural sweetness and complexity.
- Prep Time: 10 minutes
- Cook Time: 37 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 429
- Sugar: 4 g
- Sodium: 675 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 66 mg