# The Ingredients You'll Need:
→ Soup
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely chopped
03 - 3 cloves garlic, minced
04 - 2 cans (14 ounces each) crushed tomatoes
05 - 4 cups vegetable broth
06 - 1 teaspoon dried basil
07 - 1/2 teaspoon dried oregano
08 - 1/4 teaspoon red pepper flakes (optional)
09 - 1 teaspoon sugar
10 - Salt and black pepper, to taste
11 - 1 cup orzo pasta
12 - 1/2 cup heavy cream or whole milk (optional, for creaminess)
13 - 1 tablespoon chopped fresh basil (for garnish)
→ Grilled Cheese Croutons
14 - 4 slices sourdough or country bread
15 - 4 ounces sharp cheddar cheese, sliced or shredded
16 - 2 tablespoons unsalted butter, softened
# Step-by-Step Instructions:
01 - Heat olive oil in a large soup pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
02 - Incorporate minced garlic and sauté for 1 minute, until fragrant.
03 - Stir in crushed tomatoes, vegetable broth, dried basil, oregano, red pepper flakes, sugar, salt, and black pepper. Bring mixture to a gentle simmer.
04 - Cook uncovered for 15 minutes, stirring occasionally to develop flavor.
05 - Utilize an immersion blender or process in batches with a countertop blender until smooth. Return blended soup to pot.
06 - Bring soup back to a gentle simmer. Add the orzo pasta and cook, stirring occasionally, until tender, 8 to 10 minutes.
07 - Stir in heavy cream or whole milk for a richer texture. Adjust seasoning as necessary.
08 - Butter one side of each bread slice. Layer cheese between two slices, keeping buttered sides outward. Cook sandwich on a skillet over medium heat until golden brown and cheese is melted, 2–3 minutes per side. Cool slightly and cut into bite-sized cubes.
09 - Ladle hot soup into bowls. Top with grilled cheese croutons and sprinkle with chopped fresh basil to garnish.
