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.