In a large pot, heat the olive oil over medium heat. Add the onions and sauté over medium/low for 15 minutes stirring occasionally until soft and golden. Add the garlic and cook for another minute. Stir in the vegetable broth, crushed tomatoes, saffron, 1 teaspoon (5ml) salt and 1 teaspoon (5ml) freshly ground pepper. Bring the soup to a boil, then lower temperature and simmer for 15 minutes.
Meanwhile, fill a medium pot with water and bring to a boil. Add 2 teaspoons (10ml) of salt and the orzo. Cook for 7 minutes. Drain and add to the soup. Add the cream and simmer for 10 more minutes, stirring frequently.
To make the cheese croutons, heat the panini press. Butter one side of each of the bread slices. Lay 2 slices of bread, butter side down onto the grill. Cover with cheese and lay the other 2 slices on top with butter side up. Grill the sandwiches for 5 minutes until the cheese is melted and the bread is golden brown. Remove to the cutting board and let rest for 1 - 2 minutes before cutting into 1 inch (2.5cm) cubes.
Serve the soup with the croutons scattered on top.
In a large pot, heat the olive oil over medium heat. Add the onions and sauté over medium/low for 15 minutes stirring occasionally until soft and golden. Add the garlic and cook for another minute. Stir in the vegetable broth, crushed tomatoes, saffron, 1 teaspoon (5ml) salt and 1 teaspoon (5ml) freshly ground pepper. Bring the soup to a boil, then lower temperature and simmer for 15 minutes.
Meanwhile, fill a medium pot with water and bring to a boil. Add 2 teaspoons (10ml) of salt and the orzo. Cook for 7 minutes. Drain and add to the soup. Add the cream and simmer for 10 more minutes, stirring frequently.
To make the cheese croutons, heat the panini press. Butter one side of each of the bread slices. Lay 2 slices of bread, butter side down onto the grill. Cover with cheese and lay the other 2 slices on top with butter side up. Grill the sandwiches for 5 minutes until the cheese is melted and the bread is golden brown. Remove to the cutting board and let rest for 1 - 2 minutes before cutting into 1 inch (2.5cm) cubes.
Serve the soup with the croutons scattered on top.
