This vegetarian version of tomato orzo soup is made of tender pasta in a creamy tomato broth served with buttery, grilled cheeses.
If you are looking for a delicious Meatless Monday recipe to knock off the chill, this recipe for Tomato Orzo Soup With Grilled Cheeses will do the trick!
As a huge fan of Ina Garten and a subscriber of The Barefoot Contessa, I received this recipe in an email. As I ran down the ingredient list of Ina’s easy tomato soup with grilled cheese croutons, I only needed to pick up a few ingredients from the store.
The fact that saffron was on the ingredient list makes me happy because I adore this unique spice, and I’m always looking for ways to use it.
I love the ingredients of this soup, and I also love that grilled cheeses are involved. Tomato soup and grilled cheese are the absolute perfect comfort food! Not to mention, this soup is so easy to make.
The perfect comfort food on a chilly day!
Ingredients Needed to Make this Recipe
A detailed list of ingredients is provided in the recipe card at the end of this post.
For the Soup
- Oil: I love extra virgin olive oil. Use your favorite cooking oil.
- Onions: yellow onions – chopped
- Garlic: fresh, minced
- Broth: Vegetable broth
- Tomatoes: canned San Marzano tomatoes, hand crushed
- Saffron: a large pinch (optional)
- Seasoning: Kosher salt and freshly cracked black pepper to taste
- Pasta: orzo
- Cream: heavy cream or half-n-half
For the Grilled Cheeses
- Bread: Italian bread sliced ½-inch-thick
- Butter: Unsalted butter, softened to spread easily onto the bread.
- Cheese: Shredded Gruyère. If you don’t have gruyere, use cheddar or whatever cheese you like on grilled cheeses.
How to Make This Soup
The Soup
- Heat the olive oil and cook the onions until golden brown.
- Stir in the vegetable broth and tomatoes and season with salt and pepper to taste. Add a large pinch of saffron and bring the soup to a boil.
- Simmer.
- Meanwhile, cook the orzo according to package instructions. Drain well and add to the pot of soup. Stir in heavy cream and return to a simmer.
- Cook 10 more minutes, frequently stirring to ensure the orzo doesn’t stick.
- Serve hot with Grilled Cheeses
How to Make the Grilled Cheeses
- Lightly spread butter onto the bread. Turn half of the slices over and sprinkle generously with Gruyère. Place the remaining pieces of bread on top of the Gruyère, buttered sides up.
- Place the sandwiches into the preheated pan. Cook until golden and the cheese begins to melt; about 3 to 5 more minutes. Flip and cook the other side for 3 to 5 minutes or until golden, and the cheese is completely melted. (Reduce the heat if the toast starts to brown too much before the cheese melts.)
In the words of Ina: “How easy is that?”.
Note: Burn a candle next to where you chop onions so you won’t cry! {READ MORE…
Tomato Orzo Soup With Grilled Cheeses
Ingredients
The Soup
- 3 tablespoons extra virgin olive oil
- 2 yellow onions chopped
- 3 cloves garlic minced
- 4 cups vegetable broth
- 28 ounce canned San Marzano tomatoes hand crushed
- 1 pinch saffron threads (a large pinch)
- Kosher salt and freshly cracked black pepper to taste
- ½ cup orzo
- ½ cup heavy cream
Grilled Cheeses
- 8 slices Italian bread sliced ½-inch-thick
- 3 tablespoons unsalted butter softened
- 4 ounces Gruyère shredded
Instructions
The Soup
- Heat the olive oil in a large pot over medium-low heat. Add in the onions and cook until golden brown, stirring occasionally; about 15 minutes.
- Stir in the vegetable broth, tomatoes, and season with salt and pepper to taste. Add a large pinch of saffron and bring the soup to a boil. Reduce the heat to low; simmer for 15 minutes.
- Meanwhile, cook the orzo in salted water, 2 minutes less than what is written on the package instructions. Drain, well and add to the pot of soup. Stir in heavy cream and return to a simmer. Cook 10 more minutes, stirring frequently to ensure the orzo doesn’t stick.
- Serve hot with Grilled Cheeses
Grilled Cheeses
- Heat a large heavy skillet over medium heat. Place the slices of bread on a cutting board and lightly spread butter (2 tablespoons) with a knife. Turn half of the slices over and sprinkle generously with Gruyère. Place the remaining slices of bread on top of the Gruyère, buttered sides up.
- Place 1 tablespoon of the butter into the hot pan and place the sandwiches into the preheated pan. Cook until golden and the cheese begins to melt; about 3 to 5 more minutes. Flip and cook the other side for an additional 3 to 5 minutes or until golden and the cheese is completely melted. (Reduce the heat if the toasted start to brown too much before the cheese melts.)
Donna says
Ina is the best! Her show is like a hug from the TV. Your soup looks delicious, I could really go for that grilled cheese right now.
And I am so trying the candle trick for the onions 🙂
The Mountain Kitchen says
Hi Donna!
I know what you mean about Ina’s show, she’s so great!
The onion trick is my saving grace in the kitchen. My eyes and sinuses cannot take onion fumes. Works like a charm!!
Debbie
Rachel says
Ina is MY GIRL! Love everyyyyyything about this recipe. Also love that you’re still sharing soup in spring – it’s still freeeezing in my neck of the woods!
The Mountain Kitchen says
Thanks Woman!! ?
Karen (Back Road Journal) says
A truly comforting meal and I love the saffron in the soup…have some in my spice cabinet just waiting to be used again.
The Mountain Kitchen says
Thanks Karen. You’ll love this recipe!
Antonia (Zoale) says
I adore tomato orzo soup. My mom used to make it when I was a kid. I love the pairing with the grilled cheese! It looks delicious Debbie!
The Mountain Kitchen says
Thank you Antonia. Glad I could bring back good memories for you. 🙂
Sarah says
Love Ina! Need to try this recipe STAT 🙂
The Mountain Kitchen says
Me too Sarah! It’s delicious. Have a great weekend!!