It has been raining for about two days straight now. It’s cold and windy, and if this isn’t soup weather, I don’t know what is. Thank goodness Dinner with Rachel recently featured a lovely Ina Garten-inspired tomato orzo soup that’s perfect for pairing with a grilled cheese and a cold evening.
While Rachel prefers Kraft singles (*shudder*), I had to fancy my grilled cheese up, of course. I added some creamy smoked emmental to my standard sharp cheddar, sandwiched the combo between two slices of sourdough, buttered it into oblivion, and grilled it to perfection.
According to the hubby, it was the best tomato soup ever. I tend to agree with him.
- 3 Tbsp olive oil
- 2 onions, chopped
- 3 cloves garlic, minced or pressed
- 4 cups vegetable stock
- 2 14.5-oz cans crushed fire-roasted tomatoes
- Large pinch of saffron threads
- Kosher salt and freshly ground black pepper
- ½ cup orzo
- ⅓ cup heavy cream
- Heat the olive oil in a stockpot over medium-high heat. Add the onion and sauté until softened and translucent, then turn the heat down and cook, stirring occasionally, until beginning to caramelize, 10 to 15 minutes.
- Add the garlic and sauté for another minute, then add the vegetable stock, crushed tomatoes and saffron. Season with salt and pepper to taste.
- Bring the soup to a boil, then reduce to a simmer and cook for 20 minutes. Meanwhile, bring a pot of salted water to a boil and cook the orzo for two minutes less than the package instructs.
- Drain the orzo and add it to the soup. Cook for an additional 5 minutes.
- Add the cream and stir to combine thoroughly. Remove the soup from the heat, cover and set aside. The soup is now ready to serve with your favorite grilled cheese!