Wednesday, November 28, 2012
Creamy Tomato Soup & Grilled Cheese Croutons
Luckily, there is a bright side and it is called Creamy Tomato Soup & Grilled Cheese Croutons. Yes GRILLED CHEESE CROUTONS!! They happily remind me the Sweet Potato Croutons I made three years ago.
Ps. Last month's bad day.
from Barefoot Contessa Foolproof: Recipes You Can Trust
3 tablespoons good olive oil
3 cups yellow onions, chopped (2 onions)
1 tablespoon minced garlic (3 cloves)
4 cups chicken or vegetable stock
1 (28-ounce) can crushed tomatoes, preferably San Marzano
Large pinch saffron threads
Kosher salt and black pepper
1/2 cup orzo (for GF use brown rice)
1/2 cup heavy cream (I used half and half because that's what I had.)
Grilled cheese croutons
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and cook over medium heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the 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.
During the last 10 minutes, make your favorite grilled cheese sandwich. I like hearty wheat bread and a sharp cheddar cheese grilled on a griddle pan using our massive sandwich press (thanks Mike!). Simply cut the hot sandwich into 1/2" cubes to top soup.
Serve hot with Grilled Cheese Croutons scattered on top. You can make the soup ahead and reheat it before serving.