Fall and Football season tells me it’s Soup Time. This tomato soup is so yummy in your tummy and OMG what a great idea grilled cheese crouton. Yes really!
Ingredients
3 tablespoons good olive oil
3 cups yellow onions ( 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
salt & pepper to taste
1/2 cup orzo ( taste fabulous in the soup )
1/2 cup heavy cream
Grill cheese crouton for garnish
Let’s get cooking !
In a large pot or Dutch oven such as Le Creuset, 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 1 more minute. Stir in the chicken stock, tomatoes, boil, then lower the heat and simmer for 15 minutes.
Meanwhile, fill a medium pot with water, add 2 teaspoons salt and bring to boil. Add the orzo and cook for 7 minutes. ( It will finish cooking in the soup. ) Drain 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.
Make you grill cheese using any cheese of you love. I wanted to make my grilled cheese a little more special than your regular cheddar cheese. I went with Gruyere. Place your grill cheese on the cutting board, allow to rest for 1 minute, and cut into 1-inch cubes.
Serve hot with Grilled Cheese Croutons scattered on top.
This bowl is for you. Don’t burn your mouth it’s Hot.
Enjoy and keep it red. :)
No comments
Post a Comment