Appetizer/ Recipes/ Soups

Tomato Basil Soup & Grilled Cheese

Tomato Basil Soup & Grilled Cheese

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Serves: 4
Prep Time: 20mnt's Cooking Time: 45mnt's


  • 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.)



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.


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.


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.

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