Sundays for our family lately have just been fantastic. Since we are currently in ‘off’ season for baseball (although somehow I’m still driving them to baseball related stuff three to four times during the week, ha) we do not have any games which means wide open Sundays. And I am savoring every single moment. Part of me still thinks I am in recovering mode from last season. Ha. Ok, that’s probably leaning a tad dramatic. But OH MY GOSH when you have roughly 60+ games between two boys, well, the effect lingers…..
But now, we rest.
And it’s been glorious!
I’ve read books. I’ve been in pajamas ALL DAY. We’ve watched movies. And played with friends. And of course, made batches of soup for Soup Sunday.
What goes better with lazy Sundays than homemade tomato soup with grilled cheese croutons?
I truly can’t think of anything at all.
Talk about comfort in a bowl. This tomato soup is so delicious and yet simple enough to whip up for a lunch which is exactly what we did one Sunday. The grilled cheese croutons are simply a grilled cheese cut into six small squares. Easy enough.
This goes best on the couch curled up in a big blanket with a good movie and fire going.
Winter? You’re not all bad. Thanks for reminding (ok, forcing us at times) to slow down. Hope you can have some pajama soup time yourselves this weekend!
EASY TOMATO SOUP WITH GRILLED CHEESE CROUTONS
Recipe from Ina Garten
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
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, just until golden brown. Add the garlic and cook for another minute or so, until fragrant. 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.
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.
Serve hot with a classic grilled cheese cut into fourths or sixths on top.