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Everyone has those comfort food classics they always crave on a cold or rainy day, whether it’s abowl of hearty stewor a plate ofcreamy chicken casserole. As the weather gets cooler this fall, we’ll be on the hunt for more comfy-cozy recipes that we can make in a pinch—but the simplest, tastiest option might just be Ina Garten’s easy rainy-day dinner.
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“It’s a rainy day in East Hampton,” Garten shared on Instagram. “The temperature is dropping, and it feels like soup weather! Is there anything better than Easy Tomato Soup and a grilled cheese sandwich?”
We have to agree with Ina on that front—there are few pleasures so simple and delicious as a hot bowl of tomato soup and an ooey-gooey grilled cheese on an overcast day. Ina’sEasy Tomato Soupcomes as advertised, too. The recipe has just seven ingredients (plus pantry staples olive oil, salt and pepper) and results in a creamy, comforting soup that can serve up to six people. Honestly, we could see ourselves making a batch on Sunday and dishing up a cup for lunch every day of the week.
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To make a batch for yourself, you’ll need olive oil, yellow onions, minced garlic, chicken stock, crushed tomatoes, saffron, salt, black pepper, orzo pasta and heavy cream. (You can swap inwhole-wheat orzoto add some staying power to this soup.) Haul out your favorite Dutch oven or soup pot and cook the onions in the olive oil until browned. Then add in your garlic and cook briefly. Add in the tomatoes, seasonings and chicken stock—Ina recommends homemade stock, but store-bought is fine—and stir until combined. Let the soup come to a boil, then lower the heat and let it simmer.
While the soup simmers, cook your orzo in salty, boiling water for just seven minutes. This will be just short of the package directions, but the pasta will finish cooking when you add it to the soup. Once the pasta is drained, add it to the soup with the heavy cream and give everything another stir. Let the soup simmer for another 10 minutes or so, stirring often.
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Ina actually recommends serving this soup with her three-ingredient Grilled Cheese Croutons, if you’re so inclined. (We’re also huge fans of this fun way to dish up soup and a sandwich—just try ourTomato Soup with Grilled Cheese Croutons!) She makes them with good country white bread, unsalted butter and grated Gruyère cheese. Use a panini grill to get those classic grill marks on your sandwiches, then slice them into perfect cubes and sprinkle them atop your bowl of soup.
Of course, you could also whip up a batch of grilled cheese sandwiches for everyone to enjoy. We especially love the added flavor and texture in ourVeggie Grilled Cheese, which pairs perfectly with a cup of soup. Fun options like ourFrench Onion Grilled CheeseandSpinach-&-Artichoke-Dip Grilled Cheeseare also great ways to level up your classic sandwich with extra veggies. You could even set up aBuild-Your-Own Grilled Cheesebar to serve a crowd.
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