SOUPER SATURDAY

Autumn is here and it's time for soup! I love a warm, comforting bowl of soup on a cool Autumn evening. Today's recipe comes from FOOD NETWORK MAGAZINE October issue. Ina Garten's recipe for tomato soup sounds delicious with a special twist of grilled cheese croutons.

EASY TOMATO SOUP & GRILLED CHEESE CROUTONS
3 tbsp. olive oil
3 cups yellow onions, chopped (2 onions)
1 tbsp. minced garlic (3 cloves)
4 cups chicken stock
1 (28 oz.) can crushed tomatoes
Large pinch of saffron threads
Kosher salt and freshly ground black pepper
1/2 cup orzo
1/2 c. heavy cream
Grilled cheese croutons
In a large pot or Dutch oven heat the olive oil over medium heat. Add 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 tbsp. salt and 1 tsp. 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 tsp. 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 soup to a simmer and cook for 10 minutes, stirring frequently. Serve hot with grilled cheese croutons on top.

GRILLED CHEESE CROUTONS
4 (1/2 inch thick) slices country white bread
2 tbsp. unsalted butter, melted
4 oz. Gruyere cheese, grated
Heat a panini grill. Place the slices of bread on a cutting board and brush lightly with melted butter, being sure to butter the corners. Turn the slices over and pile Gruyere on top of the two 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.