I was not a tomato soup lover as a child. My brother was all about tomato soup and grilled cheese for years, but it just never did it for me. Actually my feelings stuck with me into adulthood... until I met this recipe. I had grown accustomed to canned tomato soup, bland and uneventful. This tomato soup is not that. This recipe's got nutty brown rice and melty grilled cheese croutons! Yes you read that right.
Perfect for picky eaters and previous tomato soup haters as well as all lovers of grilled cheese, plus it's filled with beneficial lycopene, copper, selenium, vitamin a, and vitamin c!
Tomato Soup w/ Grilled Cheese Croutons
- 1/2 very large yellow onion
- 1 (15oz) can diced tomatoes (I used wegman’s brand w/ basil and garlic)
- 2 cups chicken stock
- salt and pepper
- 1/4 cup cooked brown rice
- 1/4 cup plain greek yogurt
In a pot, heat the olive oil over medium heat. Add the onions and cook until fragrant and golden about 10 minutes. While they are cooking bring a medium pot of water to a boil and cook the orzo.
If your canned tomatoes do not already have garlic in them, add in 1 clove of chopped garlic to the onions and cook for another minute. Add in tomatoes and stock and season with salt and pepper. Bring the soup to a boil and then transfer the soup to a blender. Blend until smooth and return to the pot.
Stir in orzo and greek yogurt. Serve hot with grilled cheese croutons.
Grilled Cheese Croutons
- 2 slices bread (recommend whole wheat or multigrain)
- 4 ounces gruyere cheese (gouda, mozzarella, provolone, and cheddar would all work)
- unsalted butter
Heat a panini grill. Place the two slices of bread on a plate. Brush lightly with butter. Turn the slices over and put the cheeses on one of them. Place the remaining slice on top of the cheese, buttered side up.
Grill the sandwich on the panini for about 5 minutes, until nice and brown. (you can also do this in a pan on the stove) Place back on the plate and let rest for a minute before cutting into cubes.