Tomato Soup

Dear Lovely,

If you’ve been around here for a while, you will have heard of this recipe over the years. It was one of my most tried and true soups that impresses even the most discerning of pallets. If we are all honest, tomato soup can be underwhelming, acidic, or even watery, and this recipe is none of the above.

Orzo and cream give it richness. Saffron elevates the flavor. And the grilled cheese croutons are an unexpected touch. Win-Win-Win.

Instructions:

for slow roasted tomatoes:

1. Pre-heat oven to 275°F 

2. Brush olive oil over cut side of tomatoes and sprinkle with sea salt.  

3. Lay on a cookie sheet lined in parchment paper. 

4. Roast in oven for 4 hours. You will know they are done when most of the moisture has evaporated. 

for soup:

1. In a large pot, heat the olive oil on medium heat.  

2. Add onions and cook until golden – about 7 minutes. Add garlic and cook one more minute. 

3. Add chicken stock, canned tomatoes, saffron, salt and pepper. Bring to a boil, then lower heat and simmer for 10 minutes. 

4. Meanwhile, fill a medium pot with water and add 2 tablespoons salt. Bring to a boil. 

5. Add orzo and cook for 7 minutes – it finishes cooking in the soup.  

6. Drain orzo and add to the soup. 

7. Stir in cream and slow roasted tomatoes and return soup to a simmer.  

8. Cook for 10 more minutes stirring frequently. If soup gets too thick, add additional reserved chicken stock. 

9. Make grilled cheese sandwiches with sourdough and Havarti cheese using a panini griddle. Cut into 1″ croutons. 

10. Serve hot soup with grilled cheese croutons sprinkled on top. 

Ingredients:

• 6 TBS olive oil, divided 

• 1 large Vidalia onion, chopped 

• 1 TBS minced garlic (3 cloves) 

• 4 cups chicken stock (the orzo soaks up a lot of liquid, so I always keep an additional 2-4 cups on hand in case soup gets too thick) 

• 1 (28-oz) can crushed tomatoes 

• Large pinch of saffron threads 

• Sea Salt and Pepper 

• ½ cup orzo 

• ½ cup heavy cream 

• 4 slices sourdough bread 

• 4 slices Havarti Cheese 

• ½ pint cherry tomatoes, halved