Ina Garten's Easy Tomato Soup

Instructions

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and cook, stirring occasionally, until golden brown, about 15 minutes. Add the garlic and cook, stirring, for 1 minute more. Stir in the chicken stock, tomatoes and their juices, saffron, 1 tablespoon salt (or, if you prefer, start with 2 teaspoons), and pepper. Bring the soup to a boil and then lower the heat and gently simmer for 15 minutes.

If using the orzo, fill a medium pot with water, add 2 teaspoons salt, and bring to a boil. Add the orzo and cook for 7 minutes, until almost but not quite completely al dente. Drain the orzo and add it to the soup.

Stir the cream into the soup, return it to a gentle simmer, and cook for 10 more minutes, stirring frequently. (You can refrigerate the soup and gently reheat it before serving.)

Serve the soup hot with the grilled cheese croutons scattered on top or, if you have a picky eater who doesn't like things to touch, simply serve the croutons on the side.

Sides