Tomato Soup /w Grilled Cheese Croutons

11:00 PM, Sep 11, 2012   |    comments
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3 tablespoons melted butter
2 sweet onions, diced
3 cloves garlic, minced
4 cups chicken broth
1 (28 ounce) can crushed tomatoes
Salt and pepper to taste
1/2 cup orzo pasta, cooked in chicken broth according to package directions
1/2 cup whipping cream

For the croutons:
4 slices country, or sour dough bread
Melted butter
Gruyere cheese, shredded or thinly sliced (You may substitute your favorite cheese)


In a Dutch oven, cook onions and garlic until the onions are tender and golden. Stir in broth, tomatoes and seasonings. Bring to boil, reduce heat, add orzo and simmer 15 minutes. Add cream and heat until hot but not boiling. Stir frequently. Serve hot, topped with croutons.

If you do not have a Panini grill or a George Foreman, heat a wide flat skillet or a griddle pan. Brush one side of each slice of bread with melted butter, not too heavily but evenly over the entire surface. Place two slices, buttered side down, on the hot surface. Sprinkle evenly and generously with cheese. Cover with the remaining slices of bread, buttered side up, over the cheese. Place a weight on top of the sandwiches if you are using a griddle pan or skillet. Another heated skillet works very will.

Presented by: Olivia Sipe, Miss Olivia's Table

Date Aired: September 12, 2012

Olivia Sipe, Miss Olivia's Table

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