A Great Tomato Soup

I love soup anytime of year, but winter seems to be a season which calls for steaming bowls of soup. It warms the body and the soul. This one from Ina Garten is easy and has the added touch of grilled cheese croutons on top.

EASY TOMATO SOUP WITH GRILLED CHEESE CROUTONS

1. 3 tablespoons good olive oil
2. 3 cups yellow onions, chopped (about 2 onions)
3. 1 tablespoon minced garlic (3 cloves)
4. 4 cups chicken stock*
5. 1 28-ounce can crushed tomatoes
6. Large pinch of saffron threads
7. Kosher salt and freshly ground black pepper
8. 1/2 cup orzo
9. 1/2 cup heavy cream
10. Grilled Cheese Croutons

In a large pot, heat the olive oil over medium heat. Add the onions 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 medium pot with water, add 2 teaspoons salt and bring to a boil. Add the orzo and cook for 7 minutes. Drain the orzo and add it to the soup Stir in the cream, return the soup to a simmer and cook for 10 more minutes, stirring frequently.

Serve with Grilled Cheese Croutons scattered on top.

*You can make this vegetarian by substituting vegetable stock for the chicken stock.

GRILLED CHEESE CROUTONS

You can make these in a frying pan; but if you have the panini grill, use it. The ridged texture makes the croutons more interesting.

1. 4 (1/2-inch-thick) slices country white bread
2. 2 tablespoons unsalted butter,melted
3. 4 ounces Gruyere cheese, grated

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 Gruyere on two of the slices. Place the remaining two slices of bread on top of the Gruyere, buttered sides up.

Grill the sandwiches on the panini grill for about 5 minutes, until browned. All to rest for 1 minute; cut into 1-inch cubes.

Serves 4 to 6.