“Not Your Average” Tomato Soup w/ Gluten-Free Gruyere Croutons
There are few things in this world more nostalgic and cozy-feeling-inducing than tomato soup. But, sometimes, we need an elevated version to level-up the tomato soup of our childhoods. Thus, our “Not Your Average” Tomato Soup w/ Gluten-Free Gruyere Croutons. The onions, saffron, and crushed tomatoes lighten things up and bring some much-needed layers to the recipe. While the gruyere croutons (or full-blown gruyere grilled cheese, if you choose that avenue instead) make for a sharp, cheesy final touch.
Serve hot on a rainy day, a warm day, a chilly day, or a gray day. Really, this is a super easy recipe to make no matter the time of year or season! Dive in, and take a spoonful of childhood happiness – sounds a little dramatic, but it’s true!!
“Not Your Average” Tomato Soup w/ Gluten-Free Gruyere Croutons
Equipment
- 1 large Dutch oven
Ingredients
- 3 tablespoons good olive oil
- 3 cups yellow onions, chopped (2 onions)
- 1 tablespoon minced garlic (3 cloves)
- 4 cups chicken stock, preferably homemade
- 1 28 ounce can crushed tomatoes, preferably San Marzano
- large pinch of saffron threads
- kosher salt and freshly ground black pepper
- 1/2 cup orzo
- 1/2 cup heavy cream
- Grilled Cheese Croutons (recipe below)
Grilled Cheese Croutons (Serves 4-6)
- 4 (1/2-inch thick slices gluten free white bread (preferably Udi's)
- 4 tablespoons unsalted butter, melted
- 4 ounces Gruyere cheese, grated
Instructions
- In a large pot or Dutch oven such as Le Creuset, heat the olive oil over medium heat. Add the onions and cook over medium-low heat for 5-10 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. (It will -finish cooking in the soup.) 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 hot with Grilled Cheese Croutons scattered on top.
Grilled Cheese Croutons (Serves 4-6)
- 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 Gruyère on two of the slices. Place the remaining two slices of bread on top of the Gruyère, -buttered sides up.
- Grill the sandwiches on the panini grill for about 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute, and cut into 1-inch cubes.
