Connect with Chef Alli

Wednesday, January 16, 2013

Tomato Dill Soup with Grilled Cheese Croutons

This is an adaptation of an Ina Garten Recipe from her book The Barefoot Contessa, Foolproof.

2-3 Tbs. good olive oil

2 yellow onions, chopped

3-4 cloves garlic, minced

2 tsp. dried dill

4 cups chicken stock

28 oz. can crushed tomatoes

1 tsp. granulated sugar

Kosher salt and freshly ground pepper, to taste

½ cup orzo, cooked until al dente

½ cup whipping cream

1 grilled cheese sandwich, cut into crouton-size squares
In a large stock pot or Dutch oven, heat oil over medium heat; when hot, add onions and sauté for 12-15 minutes or until softened and translucent.  Add the garlic and dill and cook for 1 more minute; add the chicken stock, crushed tomatoes, and sugar; season with salt and pepper.  Bring soup to a boil, then lower heat and let soup simmer gently for 15-20 minutes.  When ready to serve soup, stir in orzo and half and half and cooked until heated through.  Serve soup topped with warm grilled cheese croutons. 

Now You’re Cookin’,

Chef Alli