Tomato Soup & Grilled Cheese Croutons

Dunking a hot grilled cheese in comforting tomato soup is as classic as it gets. Or course Ina thought up the idea to make croutons out of the grilled cheese. This vegetarian meal is perfect for the current cold weather. The soup is flavored with saffron, which is a pricey ingredient, but so worth it. There are very few ingredients in the entire recipe, so a little splurge on the saffron won't hurt too much. I made the recipe exactly as written, except I used extra sharp cheddar instead of Gruyere. This will be on heavy rotation for the coming months. 

Easy Tomato Soup & Grilled Cheese Croutons
Barefoot Contessa Foolproof 2012
serves 4 to 6

For the soup: 

3 tablespoons olive oil
2 onions, chopped
3 cloves of garlic, minced
4 cups chicken stock
1 - 28oz can crushed tomatoes
Large pinch of saffron threads (in the spice aisle)
1/2 cup orzo
1/2 cup heavy cream

For the croutons: 

4 slices country white or sourdough bread
2 tablespoon melted butter
4 oz Gruyere cheese, grated (I used cheddar)

In a large pot or dutch oven, heat the olive oil over medium heat. Add the onion and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, 1 tablespoon salt, and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes. 

Meanwhile, fill a pot with water, add 2 teaspoons salt, and bring to a boil. Add the zoo and cook for 7 minutes. (It will finish cooking in the soup) Drain the orzo and add it to the soup. Stir in the cream, return soup to a simmer, and cook for 10 more minutes, stirring frequently. 

Heat a panini grill.* Place the four slices of bread on a cutting board and brush lightly with the melted butter, being sure to butter the corners. Turn the slices over and pile the cheese on two of the slices. Place the remaining two slices on top of the cheese, buttered sides up. 

Grill the sandwiches for about 5 minutes, until nicely browned. place on a cutting board, allow to rest for 1 minute, and cut into 1 inch cubes. 

Serve soup hot with the croutons scattered on top. 

*If you do not have a panini grill, use a frying pan and place a plate on top of the sandwich. Turn the sandwich over once toasted on one side and repeat on the other until cheese is melted and both sides are nicely browned. 

Enjoy! 
xo
Erin 

Grilled Artichokes

Artichokes are on top of my favorite food list. Though a little scary to look at and imagine how to prepare, it could not be easier. I showed you how to trim, steam, and simply enjoy in this post, but now I have taken it a step further and grilled them. 


Follow the same steps (rubbing with lemon along the way), but leave the stem. I like to trim off a few of the bottom leaves and run a knife along the stem to get to the more tender parts, but it is not necessary. 


Then cut the artichoke in half. With a spoon or melon baller, scoop out the choke (hairy looking part) and the purple leaves. 


Steam the artichokes until just tender 20-30 minutes depending on how big they are. 


Heat a grill to medium-high heat. Brush the artichokes with olive oil and minced garlic. Season with salt and pepper. 


Grill indirectly uncut side down for 10 minutes. Then flip and grill another ten minutes directly on the heat. 


You can serve them warm or at room temperature. So making them ahead for a party is perfect. I like to  serve with a mayo based sauce. Here are my two favorite: 


Whisk together light mayo, lemon juice, minced shallot, and some Dijon mustard to taste. Season with salt and pepper. 


or


Whisk together light mayo, lime juice, minced garlic, sriracha, soy sauce and toasted sesame oil to taste. 


Love this recipe and it can wow your guests without much work. 


xo
Erin