Fall is here, and the weather is growing cooler. Why not warm up with a traditional favorite: homemade tomato soup! This homemade, from-scratch recipe is extra delicious and easy to make. Instead of serving a grilled cheese sandwich as a side, this recipe features grilled cheese croutons. This tomato soup recipe is sure to delight your family members while saving you money on your food budget!
Homemade Tomato Soup Ingredients:
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3 tablespoons of olive oil
- 3 cups of yellow onions (2 onions), chopped into small pieces
- 1 tablespoon (or 3 cloves) of minced garlic
- 4 cups of chicken stock (homemade tastes best, but you can use canned chicken stock)
- 1 (28-ounce) can of crushed tomatoes
- A large pinch of saffron
- Kosher salt and freshly ground black pepper to taste
- 1/2 cup of orzo
- 1/2 cup of heavy cream
Grilled Cheese Croutons Ingredients:
- 4 (1/2-inch-thick) slices of your favorite white bread
- 2 tablespoons of melted unsalted butter
- 4 ounces of grated Gruyere cheese (if you do not like Gruyere cheese, you can use something you like better)
Homemade Tomato Soup Directions:
Begin by heating your olive oil in a large pot. Turn your stove to medium-high heat and add your chopped onions to the pan. Stir them occasionally. Cook them until they turn a light brown color (approximately 15 minutes). Add in your minced garlic and cook for an additional minute. Next, add your crushed tomatoes, chicken stock, and the saffron. Add approximately a tablespoon of salt and a teaspoon of black pepper. Boil the soup, then reduce the heat and let it simmer for 15 minutes. In another pot, cook the orzo according to the directions on the package. When the orzo has finished cooking, drain it well and add it to the tomato soup mix. Next, add the heavy cream to the soup and then bring the soup back to a simmer for approximately 10 minutes. Continue to stir the soup frequently.
To make the grilled cheese, use a panini press or a pan. Brush melted butter on both sides of each slice of white bread. Add a slice or two of gruyere cheese to each set of bread. Cook the sandwiches on your panini press (or in a pan) until both sides are a light golden brown color and the cheese has begun to melt. When they have finished cooking, remove them from the pan and let them cool down for a minute. Then, slice the sandwiches into crouton-sized squares. Put a few grilled cheese croutons on top of your bowl of soup and enjoy!
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