Tomato-Orange Soup With Grilled Cheese Croutons Recipe

Tomato-Orange Soup With Grilled Cheese Croutons Recipe Photo: Alex Farnum
Aida Mollenkamp•

Don't be frightened by the addition of orange juice; it breathes new life into this classic comfort food. Topped with cheese toasts — as if your grilled cheese jumped into your soup — it's the perfect bridge between old and new. A perfect start to a more formal dinner or great as a light meal with a simple green salad.

Tomato-Orange Soup With Grilled Cheese Croutons Recipe
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Prep Time
20
minutes
Cook Time
1
hour
Servings
5
servings
Ingredients
  • 4 tablespoons unsalted butter
  • 1 red onion
  • 2 teaspoons kosher salt
  • 4 cloves garlic
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1/2 teaspoon ground cinnamon
  • 1 28-ounce can diced tomatoes with juice
  • 1 cup water
  • 1 cup freshly squeezed orange juice
  • 1 teaspoon sherry vinegar
  • 8 slices country bread
  • 6 ounces Gruyere
Directions
  1. Melt the butter in a medium saucepan over medium-high heat. When the foaming subsides, add the onion and salt and cook until softened and translucent, about 5 minutes. Stir in the garlic, thyme, and cinnamon and cook until fragrant, about 30 seconds. Add the tomatoes with juice, 1 cup water, and orange juice and bring to a boil.
  2. Decrease the heat to medium-low and cook, stirring occasionally, until the flavors are melded and the liquid is slightly reduced, 20 to 25 minutes.
  3. Process in a blender or food processor in batches until the soup is smooth and aerated. Return the puree to the saucepan and place over medium-low heat. Add the sherry vinegar and cook until heated through, 2 to 3 minutes. Taste and adjust seasoning, as desired.
  4. Meanwhile, heat the broiler and arrange a rack in the top. Alternatively, use a toaster oven.
  5. Toast one side of the bread for 30 to 60 seconds, then remove from the oven and flip over. Top each bread slice with 2 cheese slices and broil until the cheese is melted and bubbly, about 1 minute.
  6. Ladle the soup into bowls, and serve with 2 cheese croutons for each serving.
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