You can make this soul-satisfying soup in under thirty minutes. It will fulfill your cravings for comfort food one those days when nothing seems to be going right. It is elegant enough to serve for an impromptu supper to guests along with your favorite salad. You can use Gruyére cheese instead of the cheddar in your croutons.
If you are doing last minute shopping for supper you can make it even simpler by buying ready chopped onions and garlic and commercial organic chicken stock. The tomatoes you use are of the utmost importance. Buy crushed or whole tomatoes from Italy – preferably San Marzano. The San Marzano tomatoes will take your soup into another whelm of delicious flavour. They are always my choice for this soup.
| EASY TOMATO SOUP WITH CHEDDAR CHEESE CROUTONS | Print |
: soup
Cuisine: classic nursery food
: Mrs Butterfingers
A soup to make in less than 30 minutes.
Ingredients
- 3 tbsp extra virgin olive oil
- 2 large yellow onions finely chopped (use your food processor)
- 3 fat cloves of garlic finely chopped (add to the onions and process together)
- 4 cups chicken stock, preferably homemade
- 1 (28 ounce) can of crushed tomatoes from Italy preferably San Marzano
- 2 large pinches of saffron threads
- Kosher salt freshly ground black pepper
- ½ cup orzo
- ½ or more cups of heavy cream. (you choice to be lavish or not)
- Grilled cheese croutons(recipe follows)
Instructions
- In a large pot or Dutch oven heat the olive oil over medium heat.
- Add the onions and garlic, sprinkle with a little salt, and cook over mediuml low heat for 10-12 minutes, stirring occasionally until onions become translucent. Do not let them brown.
- Stir in the chicken stock, tomatoes, saffron, l tablespoon salt, and 1 teaspoon freshly ground pepper.
- Bring the soup to a boil, then lower the heat and simmer for 15 minutes.
- While the soup is simmering fill a medium pot with water, add a little salt, and bring to a boil.
- Add the orzo and remove from the heat. Stir and cover.
- Let the orzo sit off the heat for 7 minutes stirring occasionally - remember to recover.
- Drain the orzo and add it to the soup.
- Stir in the cream, return the soup to a simmer, and cook for about 10 minutes more, stirring frequently.
- Serve hot with grilled cheese croutons scattered on top.
- Grilled Cheddar Cheese Croutons
- (1/2 thick) slices country bread - white or brown
- tablespoons unsalted butter melted
- ounces cheddar cheese thinly sliced (or Gruyere)
- Heat frying pan over medium heat.
- Brush the butter over the bread slices being sure to butter the corners
- Turn the slices over and pile the cheese on two of the slices.
- Place the remaining two slices of bread on top of the cheese, buttered sides up.
- Grill the sandwiches for about 5 minutes, until nicely browned.
- Place on a cutting board, ALL TO REST FOR a minute and then cut into cubes.
