:: Homemade Tomato Soup with Grilled Cheese Croutons ::
It’s no secret that Miss Blue and I love watching the Barefoot Contessa on the Food Network. Every one of Ina’s recipes is so tasty and worthy of creating in your own home. I recently sat down with my sweet girl and watched an episode featuring this soup. It wasn’t the tomato soup that had me eager to try it out — but the grilled cheese croutons! How could anyone resist those?!
I am an avid recipe review reader. I love to read all about peoples’ likes and dislikes when it comes to a recipe I’m about to make. I definitely changed this one up a bit, adapting some of the herbs, adding a bit of sugar, and by puréeing the soup to make it even creamier. I think that you’ll love the result!
As mentioned, I was first attracted to the idea of putting crunchy grilled cheese bites into my steamy, hot soup! They didn’t disappoint! I used my panini press, which took only a few minutes to grill chewy, buttery, grilled cheese sandwiches. After letting them sit for a few minutes, I cut them into bite-sized squares to top my soup. Perfection, my friends! The grilled cheese croutons seriously made the soup!
I truly hope that you enjoy this tomato soup recipe, as it is the ultimate fall comfort food! It’s rich, creamy, and filling… perfect for a chilly afternoon!
Homemade Tomato Soup with Grilled Cheese Croutons
Ingredients
- TOMATO SOUP INGREDIENTS:
- 3 tablespoons olive oil
- 1 yellow onion chopped
- 1 tablespoon minced garlic {3 cloves}
- 4 cups low sodium chicken stock {use vegetable stock for a vegetarian option}
- 1 {28-ounce} can crushed tomatoes
- 1 tablespoon sugar
- 1 teaspoon basil
- 1 teaspoon thyme
- 1/2 tablespoon salt
- dash of freshly ground black pepper
- 1/2 cup orzo
- 1/2 cup heavy cream {optional}
- GRILLED CHEESE CROUTONS INGREDIENTS:
- 4 {1/2-inch-thick} slices of your favorite bread
- 2 tablespoons unsalted butter melted
- 4 ounces of your favorite grated cheese
Instructions
- METHOD FOR SOUP:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and cook over medium-low heat for approximately 7-10 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, sugar, basil, thyme, salt, and pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.
- Meanwhile, fill a medium pot with water, add a dash of 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 set aside briefly.
- {OPTIONAL - For a Creamier Soup} When the soup is finished simmering, pour into a large blender. {Be sure to purée in small batches and crack the blender lid slightly so steam can escape. If the lid is too tight or if the blender is overfilled, it may spray hot soup everywhere. You can also cover the top with a dish towel while puréeing.} When the soup is finished simmering, pour into a large blender {if desired}. Blend for 1-2 minutes until soup is creamy and smooth. {Be sure to purée in small batches and crack the blender lid slightly so steam can escape. If the lid is too tight or if the blender is overfilled, it may spray hot soup everywhere. You can also cover the top with a dish towel while puréeing.}
- Once the soup is blended until smooth and creamy, pour back into its original pot. Stir in the cooked orzo and heavy cream {if desired}. Return the soup to a simmer and cook for 10 more minutes, stirring frequently.
- METHOD FOR GRILLED CHEESE:
- Heat a panini press or skillet. Brush {one-side} of all four slices of bread with the melted butter. Turn the slices over and pile grated cheese on two of the slices. Place the remaining two slices of bread on top of the cheese, buttered sides up.
- Grill the sandwiches on the panini press or skillet for approximately 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute and cut into 1-inch cubes.
- TO SERVE:
- Spoon warm soup into a bowl and top with hot Grilled Cheese Croutons. Serve immediately. Enjoy!
Notes
