It’s been ages since I’ve done a “Weeknight Simplicity” recipe. But with the holidays and December gearing up to be one crazy month, I am very much in need of simple meals. Diced tomatoes and chicken broth are items I always like to have in my pantry as they make pulling together weeknight meals, like this soup, so much easier (learn more about my pantry staples). The recipe for this soup comes from Ina’s latest cookbook, Foolproof. The ingredient list is wonderfully short, and the saffron gives the soup a really deep flavor, despite the fact that it only simmers for 30 minutes. The recipe calls for heavy cream, but you could easily swap that out for Greek yogurt. I’ve been doing that a lot in soups lately and it works beautifully. Hope your week is off to a great start!
Ps: Other grilled cheese sandwiches:
Tomato Soup with Grilled Cheese Croutons adapted from Ina Garten’s Foolproof
- 2 T olive oil
- 4 cups chicken broth (could use vegetable)
- 28 oz can diced tomatoes
- 1 large clove garlic, minced
- 1 large or 2 medium onions, diced
- 1 1/2 tsp salt
- 1 tsp ground pepper
- large pinch real saffron
- 3/4 cup heavy cream (or 1 cup Greek yogurt)
Set a large heavy bottomed pot to medium heat. Add in the olive and onion and sautée for 10-15 minutes, stirring occasionally, until soft and translucent. Add in the garlic and cook for 1-2 more minutes until fragrant.
Add in the broth, tomatoes, salt, saffron, and pepper. Bring to a boil and let simmer for 30 minutes until thickened. Turn off heat, purée soup with an immersion blender, and add in cream or yogurt. Taste for seasonings (may need more salt), and serve.
Get my tips for making the perfect grilled cheese here! After making the grilled cheeses, let the sandwiches rest for a minute or two before cutting into squares to make the croutons.