# Components:
→ Soup
01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 stalk celery, diced
05 - 1 carrot, diced
06 - 2 cans (14 ounces each) crushed tomatoes
07 - 4 cups vegetable broth
08 - 1 cup orzo pasta
09 - 1 teaspoon dried basil
10 - 1/2 teaspoon dried oregano
11 - 1 teaspoon sugar
12 - 1/2 cup heavy cream
13 - Salt and freshly ground black pepper, to taste
→ Grilled Cheese Croutons
14 - 4 slices sourdough bread
15 - 2 tablespoons butter, softened
16 - 1 cup shredded cheddar cheese
→ Garnish (optional)
17 - Fresh basil leaves
18 - Extra virgin olive oil, for drizzling
# Directions:
01 - Warm olive oil in a large pot over medium heat. Add onion, garlic, celery, and carrot. Sauté for about 5 minutes until the vegetables are softened.
02 - Stir in the crushed tomatoes, vegetable broth, dried basil, oregano, and sugar. Bring the mixture to a gentle simmer.
03 - Add orzo pasta to the pot. Partially cover and cook for 10 minutes, stirring occasionally, until orzo is just tender.
04 - Pour in heavy cream. Season with salt and black pepper. Simmer for 2 additional minutes. Remove from heat and keep warm.
05 - Spread butter on one side of each bread slice. Arrange two slices, buttered side down, in a skillet over medium heat. Sprinkle cheddar cheese evenly on top and cover each with the remaining bread slices, buttered side up.
06 - Cook sandwiches until golden brown on both sides and cheese is melted, about 2 to 3 minutes per side. Remove from skillet and allow to cool briefly.
07 - Cut the grilled cheese sandwiches into bite-sized cubes to create croutons.
08 - Ladle hot soup into individual bowls. Top each portion with grilled cheese croutons. Garnish with fresh basil leaves and an optional drizzle of extra virgin olive oil.
