Tomato Basil Soup & Grilled Cheese

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Tomato Basil Soup & Grilled Cheese

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Serves: 4

Prep Time: 20mnt's – Cooking Time: 45mnt's

Ingredients

4 tablespoons olive oil

2 cups yellow onions, chopped

3 cloves of garlic (finely chopped)

4 cups chicken or vegetable stock

1 (28-ounce) can crushed tomatoes

1 (6-ounce) can of tomato paste

1 large bunch of basil (Chiffonade)

Pinch of salt and freshly ground black pepper

Pinch of red pepper flakes

1/2 cup orzo

1/2 cup heavy cream

One large ciabatta roll (sliced in half)

1 tablespoon butter

4 ounces of Gruyere cheese (grated finely)

*the rind of a Parmesan wheel (you can skip this if you don’t have parmesan already in your fridge. I like to save my rind and add it to soups as they coup. Then once the soup is cooked, you remove the rind. This adds flavor to the soup.)

Instructions

1

Heat olive oil in a large bot or dutch oven on medium. Add the onions and cook over medium heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute (making sure it does not burn). Add the chicken stock, tomatoes, basil, red pepper flakes, salt and teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer covered for 15 minutes.

2

In a separate bot, bring salted water to a boil for the orzo. Add the orzo and cook for 7 minutes and strain. Add the Orzo to the soup, and add the cream. Return the soup to a simmer and cook for 10 more minutes.

3

For the Grilled Cheese:Heat a panini grill. Butter the inside of the bread and add Gruyere on to make a sandwich. Brush olive oil on the outside of the bread and grill on panini for about 6 minutes or until melted. Slice into strips or into 1 inch squares to float on top of the soup.

February 14, 2019 By Pharm2Fork

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Tomato Basil Soup & Grilled Cheese