Recipe: Tomato Basil Orzo Soup with Simple Grilled Cheese Croutons


The calendar states that Spring has begun. The weather though begs to differ. This morning I walked outside and there were flurries of snow falling from the sky. Are you anxious for Spring to finally arrive like I am? There is one good thing about this cold weather though: I get to share another of my favorite soup recipes! So if you are on my side of the world and are enduring what seems like a very long winter you will be in need of some of this goodness to warm your body and soul. Cook some up and get cozy with a book, it will make your night! The fun part about this one is that it's two comfort foods in one with the grilled cheese croutons to top it off. Oh and just as a side note if you were stopping in for some Passover recipes then I really have to apologize about the lack thereof. I am hoping not to have to do an actual full on Pesach/ Passover cooking for a few more years. This year, like the rest of them I will be with my in laws for one part and with my parents for the other which makes me life so much easier. In any case, I may still share a few Pesach/ Passover recipes in the near future. No promises!  Without further ado, here is the recipe for the Tomato Orzo Soup. I think basil is very much a thing of taste so if you don't like it just leave it out or use parsley or dill instead.



Tomato Basil Orzo Soup with Simple Grilled Cheese Croutons:
Serves 4-6

For The Tomato Soup:

3 Tablespoons Olive Oil
2 Large Shallots,Chopped
1 Tablespoon Polaner Chopped Garlic or 3 Cloves Fresh Garlic Chopped

1 15 Oz. Can Ungars Tomato Sauce
4 Cups of Chicken Stock or Chicken Consomme mixed with Water

1 Tsp. Basil
Salt & Pepper to taste

1/4 Cup Sugar
1/2 Cup Orzo

1/3 Cup Heavy Cream

Simple Grilled Cheese Croutons:

Rye Bread
1/2 Cup Shredded Mozzarella & Cheddar Cheese Mix
1/4 Cup Ketchup
Cream Cheese to Spread

Method:

1. Heat olive oil over medium heat in a large soup pot. Add the onion and garlic, lowering the flame to low-medium and cook for about 10 minutes stirring occasionally until they are golden brown. 

2. Pour in the tomato sauce, chicken stock, salt, pepper and basil and stir to combine. Bring the soup to a boil and then lower to simmer for 15 minutes. 

3. Cook the orzo in a separate pot with salted water and cook for about 8 minutes or until they are almost completely cooked. Strain the pasta and then add it to the soup.

4. Add the sugar and stir to dissolve. Then add the cream and allow the soup to simmer for about 10 more minutes stirring frequently to keep the pasta, sugar and cream from burning. 

5. Heat a grilled cheese maker or panini press. Spread both sides of the rye bread with a thin layer of cream cheese. Sprinkle the cheese over the top of the cream cheese on one slice and add a bit of ketchup in  a few dots over the center. Press the other slice of bread down over the top of the one with the cheese and ketchup. Sandwich the bread with parchment paper and put it in the press/grilled cheese maker. Allow it to cook up for about 3-5 minutes and remove. Allow to cool a few minute before cutting them into bite sized croutons. 

6. Serve the soup warm with the grilled cheese croutons scattered on top. 

Thanks for stopping by!

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