Simple tomato soup with cheese croutons

Ingredients:

Soup

• 3 tbsp. l. olive oil
• 3 cups chopped onion (2 pcs.)
• 1 tbsp. minced garlic (3 cloves)
• 4 cups chicken broth, preferably homemade
• 1 can (800 g) of pureed tomatoes, preferably San Marzano
• A large pinch of saffron threads
• 0.5 cup orzo pasta
• 0.5 cups heavy cream

Croutons with cheese

• 4 slices (1 cm thick) of white country bread
• 2 tablespoons unsalted butter, melted
• 110 g Gruyere, grated

Preparation:

1. Heat olive oil in a large saucepan or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, over moderately low heat for 15 minutes, until golden brown. Add the garlic and cook for another minute. Add the chicken broth, tomatoes, saffron, 1 tablespoon of salt, and 1 teaspoon of black pepper. Bring the soup to a boil, then reduce the heat and simmer for 15 minutes.
2. Meanwhile, fill a medium saucepan with water, add 2 teaspoons of salt, and bring to a boil. Add the orzo pasta and cook for 7 minutes (it will finish cooking in the soup); drain.
3. Add the pasta to the soup. Add the cream, bring the soup back to a gentle simmer, and cook, stirring frequently, for another 10 minutes.
4. Serve the soup hot, sprinkled with cheese croutons.
   
   

   Croutons with cheese

   
   Preheat a panini grill. Place four slices of bread on a cutting board and lightly brush with melted butter, making sure to grease the corners. Flip the slices over and sprinkle two with grated Gruyere. Top with the remaining two slices, buttered side up.
   
   Grill the sandwiches on a panini grill for about 5 minutes, until golden brown. Place on a cutting board, let rest for 1 minute, and cut into 2-cm cubes.