Creamy tomato orzo pairs with buttery, melty grilled cheese croutons for a satisfying, cozy main dish.
# Components:
→ Soup
01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 celery stalk, diced
05 - 1 carrot, diced
06 - 2 cans (14 ounces each) crushed tomatoes
07 - 4 cups vegetable broth
08 - 1 cup orzo pasta
09 - 1 teaspoon dried basil
10 - 1/2 teaspoon dried oregano
11 - 1 teaspoon sugar
12 - 1/2 cup heavy cream
13 - Salt and black pepper, to taste
→ Grilled Cheese Croutons
14 - 4 slices sourdough bread
15 - 2 tablespoons butter, softened
16 - 1 cup shredded cheddar cheese
→ Garnish (optional)
17 - Fresh basil leaves
18 - Extra virgin olive oil, for drizzling
# Directions:
01 - Heat olive oil in a large soup pot over medium heat. Add onion, garlic, celery, and carrot. Sauté, stirring frequently, until vegetables are softened, about 5 minutes.
02 - Stir in crushed tomatoes, vegetable broth, dried basil, dried oregano, and sugar. Bring mixture to a simmer.
03 - Add orzo pasta. Cover partially and cook for 10 minutes, stirring occasionally, until the pasta is tender.
04 - Stir in heavy cream. Season with salt and black pepper to taste. Simmer for 2 minutes, then remove from heat and keep warm.
05 - Butter one side of each bread slice. Place 2 slices, butter side down, in a skillet or griddle over medium heat. Evenly distribute cheddar cheese on top. Cover with remaining bread slices, buttered side up.
06 - Cook sandwiches until both sides are golden brown and cheese is melted, about 2 to 3 minutes per side. Remove from skillet and let cool slightly.
07 - Cut grilled cheese sandwiches into bite-sized cubes to create croutons.
08 - Ladle hot soup into bowls. Top each serving generously with grilled cheese croutons. Garnish with fresh basil leaves and drizzle with extra virgin olive oil if desired.
