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Alli's Tomato Dill Soup with Grilled Cheese Croutons
Alli and Ralph made this live in just 4 minutes on the 4:00 show Wednesday. Alli will be visiting us here in studio at least twice a month! This is an adaptation of an Ina Garten Recipe from her book "The Barefoot Contessa, Foolproof." Enjoy!

2-3 Tbs. good olive oil
2 yellow onions, chopped

3-4 cloves garlic, minced
2 tsp. dried dill

4 cups chicken stock
28 oz. can crushed tomatoes
1 tsp. granulated sugar

Kosher salt and freshly ground pepper, to taste
½ cup orzo, cooked until al dente

½ cup fat free half and half or ½ cup whipping cream
1 grilled cheese sandwich, cut into crouton-size squares

In a large stock pot or Dutch oven, heat oil over medium heat; when hot, add onions and sauté for 12-15 minutes or until softened and translucent. Add the garlic and dill and cook for 1 more minute; add the chicken stock, crushed tomatoes, and sugar; season with salt and pepper.

Bring soup to a boil, then lower heat and let soup simmer gently for 15-20 minutes. When ready to serve soup, stir in orzo and half and half and cooked until heated through. Serve soup topped with warm grilled cheese croutons.

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