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Do I have cravings? I definitely did when I was pregnant with my daughter. Anything from Hostess cupcakes to salt and vinegar chips-yummmmmyyy. And yes, cravings very often sneak up on me, like the NEED for chocolate at 12:00 and 2:30 while I am at work. Yeah, I go searching for chocolate if I don't have any of my own. It's sad, but so worth it!
I stumbled upon this linky over the weekend and thought it would be fun! I'm probably not following the rules because what I crave is something I have not made yet, but my sister did! We both got our Food Network Magazines a few months ago and were drooling over the picture on the cover.
I mean seriously, tomato soup with grilled cheese croutons?!! Personally, tomatoes are my least favorite food, but when you pair tomato soup with grilled cheese, I can get past the tomato taste! I think the hubby will like it too because the soup isn't too thin since it is thickened up with some orzo. Hopefully, the power will hold out so this can be made sometime this week!
Easy Tomato Soup and Grilled Cheese Croutons By Ina Garten, courtesy of Food Network Magazine
- 3 tablespoons good olive oil
- 3 cups yellow onions, chopped (2 onions)
- 1 tablespoon minced garlic (3 cloves)
- 4 cups chicken stock, preferably homemade
- 1 (28-ounce) can crushed tomatoes, preferably San Marzano
- Large pinch of saffron threads
- Kosher salt and freshly ground black pepper
- 1/2 cup orzo
- 1/2 cup heavy cream
- Grilled Cheese Croutons (see below)
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.
Grilled Cheese Croutons
4 (1/2-inch-thick) slices country white bread
2 tablespoons unsalted butter, melted
4 ounces Gruyere cheese, grated
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.