Tomato Soup With Grilled Cheese And Bacon Croutons Food

EASY TOMATO SOUP AND GRILLED CHEESE CROUTONS

Steps:

• 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 15 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.
• 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 Gruyere on two of the slices. Place the remaining two slices of bread on top of the Gruyere, 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.

TOMATO SOUP WITH GRILLED CHEESE AND BACON CROUTONS

Steps:

• Heat oil in medium pot over medium-high heat. Add onion, carrot, celery, and garlic. Saute until vegetables have softened, about 7-8 minutes. Add tomato - Italian seasoning, stirring to combine. Cover and bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat and blend soup until smooth. Season with salt and pepper. Return soup to pot and keep warm.
• Heat nonstick pan over medium-low heat. Add ½ tbsp butter and melt. Add both slices of white bread, allowing them to soak up the butter. Spread cheese on one side of the bread. Top with 3 slices of bacon per sandwich followed by more cheese. Stack the other slice of bread on top, buttered side facing up. Spread cheese on top of the bread and cook until golden brown on the bottom.
• Melt the remaining butter in the pan. Flip the sandwich over and spread cheese on the top of the bread. Continue to cook for 3-4 minutes.
• Flip sandwich over once more and let cheese on the outside caramelize and get crispy. Remove sandwich from the pan. Cut into bite size pieces. Ladle soup into bowls and top with grilled cheese and bacon croutons.

GRILLED CHEESE CROUTONS

Steps:

• Heat a large skillet over medium high heat.
• In a small bowl, combine butter and thyme. Spread over one side of each bread slice with the butter mixture.
• Place 3 slices in the pan, buttered side down. Top with the cheese, then with remaining bread slices, buttered side up.
• Cook, turning once, until toasted on both sides, 3-5 minutes per side.
• Remove the sandwiches from the pan. Let them cool slightly, then cut them into 1" squares. Use in soups(tomato is especially nice), on top of salads, etc. Enjoy!
• Makes about 60 croutons.

ROASTED TOMATO SOUP WITH GRILLED-CHEESE CROUTONS

Steps:

• Heat oven to 400 degrees. Spread tomatoes on baking sheet and coat with two tablespoons olive oil; sprinkle with salt and pepper. Roast until shriveled, approximately 35-45 minutes.
• In large pot, heat butter and one tablespoon olive oil over medium heat. Add garlic and onion; saute until tender. Add canned tomatoes with juice, chicken broth, thyme, and roasted tomatoes including any liquid on baking sheet. Bring to boil; reduce heat and simmer partially covered for 30 minutes.
• Puree soup mixture in food processor or blender until smooth. Return to pot and add cream. Without letting it boil, warm soup over medium heat until steaming.
• Heat large skillet over medium heat. In small bowl, combine butter and thyme and spread on one side of each bread slice. Place three pieces of bread buttered side down in skillet; top with cheese and with remaining three pieces of bread buttered side up. Heat, flipping once until toasted. Remove and let cool slightly; cut into one-inch squares.
• To soup, add additional salt and pepper to taste. Garnish with grilled cheese croutons and serve!