Fire Roasted Tomato Soup with Grilled Cheese Croutons

Yields 4

Fire Roasted Tomato Soup with Grilled Cheese Croutons

Rich and comforting Fire Roasted Tomato Soup with Grilled Cheese Croutons

20 minPrep Time

30 minCook Time

50 minTotal Time

Save Recipe

Print Recipe

Ingredients

For the Tomato Soup:
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves of garlic, minced
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon Aleppo pepper
• Pinch of red pepper flakes (depending on how spicy you like it)
• 3-4 cups of chicken stock (depending on how thick you want your soup)
• 1 28 oz. can of fire roasted crushed tomatoes (I adore Muir Glen)
• 1/2 teaspoon of fresh thyme (1 – 2 sprigs)
• 1 teaspoon of kosher salt
• 1/2 teaspoon of freshly cracked black pepper
• 1/2 cup orzo
• 1/3 cup heavy cream
For the Grilled Cheese Croutons:
• 4 slices of your favorite bread (I used sourdough)
• 2 tablespoons of unsalted butter, melted
• 4 slices of sharp provolone
• 4 ounces of fontina cheese, grated

Instructions

For the Tomato Soup:
1. Over medium heat, heat the olive oil in a heavy bottomed stock pot or dutch oven.
2. Add the onions and sauté for about 10 minutes until they turn a nice golden hue.
3. Add the minced garlic and sauté for another minute or so.
4. Add the thyme, smoked paprika, Aleppo pepper and red pepper flakes to the onion garlic mixture and sauté for another minute to bloom the spices.
5. To the onion mixture, add a bit of chicken stock to deglaze the pan. Add the crushed tomatoes, chicken stock, thyme, salt and pepper and stir to combine.
6. Let the tomato mixture come to a boil and then immediately reduce the heat so that it simmers for about 15 minutes.
7. While the tomato mixture is simmering, to a medium saucepan of boiling water, add a bit of kosher salt and the orzo. Let the orzo cook for 7 minutes, drain and set aside.
8. At the end of 15 minutes, blend the tomato mixture with an immersion blender, food processor or blender and return to the pan.
9. Add the cooked orzo and the heavy cream, stir and let simmer for another 10 minutes.

10. Elevating the Experience with Homemade Stock

11. One way to elevate this Fire Roasted Tomato Soup to even greater heights is by using homemade chicken stock. Making your own stock might sound daunting, but it’s a straightforward process that can significantly enhance the flavor of your soup. Start by simmering chicken bones (leftover from a roasted chicken works perfectly), along with aromatic vegetables like carrots, celery, and onion, in a large pot of water. Adding herbs such as thyme, bay leaves, and parsley introduces complexity and depth to the stock. After a few hours of gentle simmering, strain the liquid to remove the solids. This homemade stock not only provides a richer foundation for the soup but also infuses it with a layer of warmth and comfort that canned stock simply can't match. Incorporating this homemade stock into your Fire Roasted Tomato Soup intensifies the soup’s savory elements, perfectly complementing the smoky notes of the fire-roasted tomatoes and the rich, creamy texture achieved with the heavy cream and orzo. The use of an immersion blender to blend the soup after adding the homemade stock can ensure a smooth, velvety consistency, further enhancing the soup's luxurious feel. The difference is palpable, transforming a simple bowl of soup into an extraordinary culinary experience that warms the soul.
For the Grilled Cheese Croutons:
12. Preheat your Panini press or grill pan.
13. Lay out the bread on a cutting board and brush the sides with the melted butter.
14. Flip over two pieces and to the unbuttered sides, layer a slice of sharp provolone, a bit of grated fontina and finish with another piece of sharp provolone.
15. Place the remaining two slices on top of the cheese, buttered side up and place on the Panini press or grill pan.
16. Grill until golden, remove and set on a cutting board for a minute to cool.
17. Slice into "croutons".
Assembly:
18. Ladle the thick soup into bowls and top with a couple grilled cheese croutons and enjoy!

Nutrition

Calories

2020 cal

Fat

135 g

Carbs

118 g

Protein

68 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Yields 4

Fire Roasted Tomato Soup with Grilled Cheese Croutons

Rich and comforting Fire Roasted Tomato Soup with Grilled Cheese Croutons

20 minPrep Time

30 minCook Time

50 minTotal Time

Save Recipe

Print Recipe

Ingredients

For the Tomato Soup:
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves of garlic, minced
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon Aleppo pepper
• Pinch of red pepper flakes (depending on how spicy you like it)
• 3-4 cups of chicken stock (depending on how thick you want your soup)
• 1 28 oz. can of fire roasted crushed tomatoes (I adore Muir Glen)
• 1/2 teaspoon of fresh thyme (1 – 2 sprigs)
• 1 teaspoon of kosher salt
• 1/2 teaspoon of freshly cracked black pepper
• 1/2 cup orzo
• 1/3 cup heavy cream
For the Grilled Cheese Croutons:
• 4 slices of your favorite bread (I used sourdough)
• 2 tablespoons of unsalted butter, melted
• 4 slices of sharp provolone
• 4 ounces of fontina cheese, grated

Instructions

For the Tomato Soup:
1. Over medium heat, heat the olive oil in a heavy bottomed stock pot or dutch oven.
2. Add the onions and sauté for about 10 minutes until they turn a nice golden hue.
3. Add the minced garlic and sauté for another minute or so.
4. Add the thyme, smoked paprika, Aleppo pepper and red pepper flakes to the onion garlic mixture and sauté for another minute to bloom the spices.
5. To the onion mixture, add a bit of chicken stock to deglaze the pan. Add the crushed tomatoes, chicken stock, thyme, salt and pepper and stir to combine.
6. Let the tomato mixture come to a boil and then immediately reduce the heat so that it simmers for about 15 minutes.
7. While the tomato mixture is simmering, to a medium saucepan of boiling water, add a bit of kosher salt and the orzo. Let the orzo cook for 7 minutes, drain and set aside.
8. At the end of 15 minutes, blend the tomato mixture with an immersion blender, food processor or blender and return to the pan.
9. Add the cooked orzo and the heavy cream, stir and let simmer for another 10 minutes.

10. Elevating the Experience with Homemade Stock

11. One way to elevate this Fire Roasted Tomato Soup to even greater heights is by using homemade chicken stock. Making your own stock might sound daunting, but it’s a straightforward process that can significantly enhance the flavor of your soup. Start by simmering chicken bones (leftover from a roasted chicken works perfectly), along with aromatic vegetables like carrots, celery, and onion, in a large pot of water. Adding herbs such as thyme, bay leaves, and parsley introduces complexity and depth to the stock. After a few hours of gentle simmering, strain the liquid to remove the solids. This homemade stock not only provides a richer foundation for the soup but also infuses it with a layer of warmth and comfort that canned stock simply can't match. Incorporating this homemade stock into your Fire Roasted Tomato Soup intensifies the soup’s savory elements, perfectly complementing the smoky notes of the fire-roasted tomatoes and the rich, creamy texture achieved with the heavy cream and orzo. The use of an immersion blender to blend the soup after adding the homemade stock can ensure a smooth, velvety consistency, further enhancing the soup's luxurious feel. The difference is palpable, transforming a simple bowl of soup into an extraordinary culinary experience that warms the soul.
For the Grilled Cheese Croutons:
12. Preheat your Panini press or grill pan.
13. Lay out the bread on a cutting board and brush the sides with the melted butter.
14. Flip over two pieces and to the unbuttered sides, layer a slice of sharp provolone, a bit of grated fontina and finish with another piece of sharp provolone.
15. Place the remaining two slices on top of the cheese, buttered side up and place on the Panini press or grill pan.
16. Grill until golden, remove and set on a cutting board for a minute to cool.
17. Slice into "croutons".
Assembly:
18. Ladle the thick soup into bowls and top with a couple grilled cheese croutons and enjoy!

Nutrition

Calories

2020 cal

Fat

135 g

Carbs

118 g

Protein

68 g

Click Here For Full Nutrition, Exchanges, and My Plate Info