Last night I left work with a fuzzy head and a scratchy throat. Something has been going around in our area and I am bound and determined to not catch it…but I may be out of luck. It also could be allergies, as we are in full bloom here! Anyway, I had been planning to make this tomato soup recipe from Ina Garten’s Foolproof Contessa cookbook and this turned out to be the perfect night for it. Also, it was soooo easy!! Basically just dumped everything in and it was so tasty and yummy!
3 tablespoons olive oil
3 cups yellow onions, chopped (2 onions)
1 tablespoon minced garlic (3 cloves)
4 cups chicken stock
1 (28 oz) can of crushed tomatoes
Large pinch of saffron threads ( I actually left this out )
Kosher salt and freshly ground black pepper
½ cup orzo (or some other small pasta….I used macaroni)
½ cup heavy cream
In a large pot or Dutch oven, 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 of salt, and 1 teaspoon of 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 of salt, and bring to a boil. Add the orzo (or small pasta) 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.
Ina recommends serving this with Grilled Cheese made with Gruyere cheese (which I am sure is the bomb!), but I was feeling somewhat lazy last night so I just made some toast with butter and dipped that in But there you have it! I hope you enjoy it as much as we did! I heard that this recipe freezes well so I am planning to have this on hand, especially through allergy season.