Description
Barefoot Contessa’s tomato soup brings comfort and warmth with classic flavors from Italian-inspired cooking. Crispy grilled cheese croutons crown this nostalgic dish, creating a perfect balance of creamy soup and crunchy garnish that makes you crave another spoonful.
Ingredients
Scale
Main Ingredients:
- 450 grams (1 pound) chopped yellow onions (about 2 large onions)
- 1 x 800 grams (28 ounces) tin crushed tomatoes, San Marzano recommended
- 115 grams (4 ounces) Gruyère cheese, grated
- 4 slices thick country-style white bread
Liquid Base:
- 1 liter (4 cups) chicken stock, homemade preferred
- 120 milliliters (½ cup) double cream
Seasonings and Additional Ingredients:
- 3 tablespoons good quality olive oil
- 1 tablespoon minced garlic (about 3 cloves)
- Large pinch saffron threads
- Sea salt and freshly ground black pepper
- 75 grams (2.6 ounces) orzo pasta
- 2 tablespoons unsalted butter, melted
Instructions
- Prepare the aromatic base by heating olive oil in a large pot over medium heat. Sauté onions gently for approximately 15 minutes, stirring periodically until they transform into a rich golden hue. Introduce minced garlic and cook for an additional minute to release its fragrant essence.
- Construct the soup foundation by incorporating chicken stock, crushed tomatoes, delicate saffron threads, of sea salt, and of freshly ground black pepper. Elevate the temperature to bring the mixture to a robust boil, then reduce heat and allow it to simmer tranquilly for 15 minutes.
- Simultaneously prepare the orzo pasta in a separate pot of salted water (approximately of salt). Cook the pasta for 7 minutes, understanding it will continue to soften within the soup. Drain thoroughly and fold into the simmering liquid.
- Enrich the soup’s complexity by stirring in velvety double cream. Return the mixture to a gentle simmer and continue cooking for an additional 10 minutes, stirring attentively to prevent scorching.
- Craft the grilled cheese companions by preheating a sandwich press or panini grill. Meticulously brush one side of each bread slice with melted butter, ensuring complete coverage. Position two slices butter-side-down and generously layer with grated Gruyère cheese. Crown with the remaining bread slices, butter-side-facing upward.
- Transform the sandwiches to crispy perfection by grilling for approximately 5 minutes until achieving a golden, crunchy exterior. Transfer to a cutting board, allow a brief 1-minute rest, then slice into precise 1-inch (2.5 centimeters) cubes.
- Present the soup steaming hot, artfully garnishing with the crispy grilled cheese croutons scattered provocatively across the surface.
Notes
- Caramelize onions slowly for at least 15 minutes to unlock deep, sweet flavors that transform the entire soup’s taste profile.
- Select premium San Marzano tomatoes for their exceptional sweetness and rich, vibrant taste that elevates the soup’s complexity.
- Partially cook orzo pasta separately to maintain perfect texture, preventing mushiness and ensuring a delightful al dente bite.
- Sprinkle a tiny pinch of saffron to introduce luxurious golden color and an elegant, distinctive aromatic essence to your dish.
- Create crispy grilled cheese croutons by toasting bread until golden brown, adding a delicious crunchy element that surprises and delights every spoonful.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Lunch, Dinner, Appetizer, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 409
- Sugar: 21g
- Sodium: 905mg
- Fat: 27g
- Saturated Fat: 9g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 48mg