Ina’s Tomato Orzo Soup With Grilled Cheeses {A Meatless Monday Recipe

Ina’s Tomato Orzo Soup With Grilled Cheeses {A Meatless Monday Recipe

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Happy Spring!

Today, I’m sharing a recipe for Tomato Orzo Soup With Grilled Cheeses. Yes, a soup recipe on the first day of spring, because apparently spring sprung in February and winter returned for the month of March.

This morning it is a chilly 30 degrees F. We saw some snow showers yesterday on the mountain and we lit a fire in the fireplace that burned most of the evening.

Can someone please tell Old Man Winter he’s drunk and goes to lay down for a while to sleep it off?!?!

This vegetarian version of tomato orzo soup is made of tender pasta in a creamy tomato broth served with buttery, grilled cheeses made of Gruyère cheese. | TheMountainKitchen.com

If you are looking for a really good 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 just a few ingredients from the store.

This vegetarian version of tomato orzo soup is made with tender pasta in a creamy tomato broth served with buttery, gooey grilled cheeses with melted Gruyère cheese. The perfect comfort food on a chilly day!

This vegetarian version of tomato orzo soup is made of tender pasta in a creamy tomato broth served with buttery, grilled cheeses made of Gruyère cheese. | TheMountainKitchen.com

The fact that saffron was on the ingredient list made me happy because I adore this unique spice and I’m always looking for ways to use it.

Not only do I love the ingredients of this soup, but I also love the fact that grilled cheeses were involved. I mean tomato soup and grilled cheese are the absolute perfect comfort food there is! Not to mention, this soup is so easy to make. It’s the perfect comfort food!

This vegetarian version of tomato orzo soup is made of tender pasta in a creamy tomato broth served with buttery, grilled cheeses made of Gruyère cheese. | TheMountainKitchen.com

How To Make Tomato Orzo Soup With Grilled Cheeses

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.

This vegetarian version of tomato orzo soup is made of tender pasta in a creamy tomato broth served with buttery, grilled cheeses made of Gruyère cheese. | TheMountainKitchen.com

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.

This vegetarian version of tomato orzo soup is made of tender pasta in a creamy tomato broth served with buttery, grilled cheeses made of Gruyère cheese. | TheMountainKitchen.com

Stir in heavy cream and return to a simmer. Cook 10 more minutes, stirring frequently to ensure the orzo doesn’t stick.

This vegetarian version of tomato orzo soup is made of tender pasta in a creamy tomato broth served with buttery, grilled cheeses made of Gruyère cheese. | TheMountainKitchen.com

Serve hot with Grilled Cheeses!

This vegetarian version of tomato orzo soup is made of tender pasta in a creamy tomato broth served with buttery, grilled cheeses made of Gruyère cheese. | TheMountainKitchen.com

This vegetarian version of tomato orzo soup is made of tender pasta in a creamy tomato broth served with buttery, grilled cheeses made of Gruyère cheese. | TheMountainKitchen.com

How To Make The 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.

This vegetarian version of tomato orzo soup is made of tender pasta in a creamy tomato broth served with buttery, grilled cheeses made of Gruyère cheese. | TheMountainKitchen.com

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.

This vegetarian version of tomato orzo soup is made of tender pasta in a creamy tomato broth served with buttery, grilled cheeses made of Gruyère cheese. | TheMountainKitchen.com

Flip and cook the other side for an additional 3 to 5 minutes or until golden and the cheese is completely melted.

Note: Reduce the heat if the toasted start to brown too much before the cheese melts.

This vegetarian version of tomato orzo soup is made of tender pasta in a creamy tomato broth served with buttery, grilled cheeses made of Gruyère cheese. | TheMountainKitchen.com

This recipe is so easy to make with simple ingredients. A cozy meal that tastes like it took all day to make.

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…

This vegetarian version of tomato orzo soup is made of tender pasta in a creamy tomato broth served with buttery, grilled cheeses made of Gruyère cheese. | TheMountainKitchen.com
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5 from 1 vote

Tomato Orzo Soup With Grilled Cheeses

This vegetarian version of tomato orzo soup is made of tender pasta in a creamy tomato broth served with buttery, grilled cheeses made of Gruyère cheese. 
Course Main Course, Soup
Cuisine American
Keyword Grilled Cheese, orzo, Tomato Soup
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 520kcal

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 fresh 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.)

Notes

Recipe adapted from Ina Garten

 

Nutrition

Calories: 520kcal | Carbohydrates: 39g | Protein: 12g | Fat: 36g | Saturated Fat: 17g | Cholesterol: 63mg | Sodium: 974mg | Potassium: 563mg | Fiber: 4g | Sugar: 17g | Vitamin A: 1265IU | Vitamin C: 15.3mg | Calcium: 264mg | Iron: 2.6mg
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