Vegetable Orzo Soup & Grilled Cheese Croutons

I noticed the only thing I seem to be blogging about these days is food. This will be the last food post for the week.....I promise. I actually have several home projects planned over the next couple of months and I will be sharing those on the blog.

This cold and dreary weather had me craving vegetable soup last night. My husband and kids are carnivores, so per their request, I had to add something to make it more hearty, or as my husband says " Something that sticks to your ribs". So I added a few potatoes, a little orzo pasta, and topped it with grilled cheese croutons. Suddenly it was husband and child approved. Give it a try!
                                                 


Vegetable Orzo Soup & Grilled Cheese Croutons

2 tablespoons olive oil
1 medium yellow onion, diced
4 cloves garlic, diced
4 carrots, diced
1 stalk celery, diced
2 zucchini, peeled and diced
5 yukon gold potatoes, peeled and diced
3 collard green leaves, roughly chopped, stems removed
2  32 ounce cartons of chicken broth
2 14.5 ounce cans fire roasted diced tomatoes
2 tablespoons tomato paste
1 tsp dried oregano
1 tsp dried parsley
1 tablespoon kosher salt
1/2 tablespoon freshly ground black pepper
1/2 cup orzo pasta

Grilled Cheese Croutons
makes 2 grilled cheese sandwiches

Note: When making grilled cheese I use American cheese because my kids love it, but you can use Cheddar or Gruyere, or whatever you prefer.

4 slices of white bread
2 slices of American cheese
1 1/2 tablespoons butter, softened


In a large dutch oven, heat the 2 tablespoons of olive oil over heat. Once heated add in the onions, garlic, carrots, celery, zucchini, and potatoes. Once vegetables are softened slightly, stir in the parsley, oregano, tomato paste, salt, and pepper. Stir in both cartons of chicken broth and both cans of tomatoes with their juices. Bring to a boil and then let simmer for about 40 minutes. Stir in the orzo and then let simmer another 10 minutes. Be sure to stir occasionally to keep the orzo from sticking. Turn the soup to low and make the grilled cheese croutons.

Heat a grill pan over medium heat. Butter one side of all four slices of bread. Place two bread slices of bread, buttered side down on grill pan. Then place the two cheese slices on each piece of bread. Then place the other two bread slices, buttered side up on top. Cook until each side is golden brown and cheese is melted, about 3 to 4  minutes on each side. Remove from heat and cut into squares.

Serve the soup in shallow bowls with the grilled cheese croutons on top.