Tomato Soup & Grilled Cheese Croutons

... when i was perusing through my Food Network magazine i saw a recipe for Tomato Soup with Grilled Cheese Croutons. it looked delicious so i decided to give it a whirl. in the recipe it called for orzo, which i had never heard of/tasted before. orzo is a type of pasta shaped like rice. this is what it looks like:

 i found it in the pasta section at Walmart. orzo, turns out, is delicious, especially when put in tomato soup! i loved the texture of it! this recipe also had grilled cheese croutons in it. when i was looking over the recipe i failed to notice that you need a panini grill to make the croutons. we sadly do not have a panini maker. so when i got to the part in the recipe were i was supposed to make the croutons, i improvised and used a waffle maker. they turned out great! i loved how this recipe took a different spin on your traditional tomato soup. it was very good. i think i will be making it quite often this winter.

this picture does not do the soup justice.

Tomato Soup & Grilled Cheese Croutons

TIME: 50min. SERVES: 4-6

Ingredients: 

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)
Directions:

[1]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.

[2]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.

[3]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

[1]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.

[2]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.