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Today felt gray. The sky was in fact speckled with sunshine, but a cool breeze beckoned sweaters and socks and made me feel automatically autumnal. There’s no better pairing to sweater and sock weather than soup and sandwich, and no better soup and sandwich combo than tomato and grilled cheese. This easy, hearty, zippy meal is made quickly and with an added kick from chili flakes in the soup and jalapeños in the sandwich. Whether you’re lying on the couch in comfies or wearing your Sunday best, Tomato-Lemon Soup with Orzo and Grilled Pepperjack on Sourdough are sure to knock you out of gray and into gorgeous.
Tomato-Lemon Soup with Orzo (4 servings)
• 2 TB Butter
• ½ Yellow Onion (chopped)
• 1 TB Garlic (minced)
• 2 28-oz boxes of Crushed Tomatoes
• 1 cup Chicken Stock
• 1 cup Orzo
• 1 Lemon
• Salt & Pepper
• Basil for garnish
* Chili Flakes (for optional heat)
Heat the butter in a medium sized saucepan over medium-high heat. Add the onion and garlic, reduce heat to medium-low, and cook, stirring occasionally until the onion is very tender, 6-8 minutes. Season with salt and pepper and optional chili flakes for added heat and depth of flavor. Add the tomatoes and chicken stock and simmer, uncovered, stirring occasionally for 45 minutes. Stir in orzo and lemon and cook until orzo is al dente, approximately 6-8 minutes more. Check for seasoning one last time and pour into a bowl garnished with fresh basil leaves.