Creamy Tomato Orzo Soup with Grilled Ham & Cheese Sandwiches
There’s something about fall that makes me want to spend more time in the kitchen. Especially when soup and grilled cheese are involved!
Tomato soup and grilled cheese has always been one of our family’s favorite fall meals. This past Saturday, I decided to make a pot of creamy tomato soup in the middle of the afternoon. I wasn’t necessarily planning a family meal, but as soon as everyone realized what I was making, they wanted some. Before I knew it, all four of us were sitting down together for a late lunch (or early dinner, depending on how you look at it!).
Those unplanned family meals are sometimes my favorite.
I’ve always loved Ina Garten’s recipes, and this soup was inspired by her creamy tomato bisque. I made a few adjustments based on what I had in my kitchen, including skipping the leeks and adding orzo pasta to make it a little heartier.
And because tomato soup practically requires grilled cheese, I made sandwiches with bakery sourdough, two delicious deli cheeses, and a little ham for extra protein.
Everything turned out so good, I knew I had to share both recipes!
Creamy Tomato Orzo Soup
This soup is rich, creamy, and full of tomato flavor. The orzo cooks right in the soup, making it a little more filling without turning it into a pasta dish.
It’s perfect for a chilly fall afternoon, an easy weekend dinner, or anytime you’re craving something warm and comforting.
Creamy Tomato Orzo Soup
Equipment
Ingredients
- 2 tablespoons unsalted butter
- 2 teaspoons olive oil
- 1 1/2 cups chopped yellow onion
- 1/2 cup chopped shallots
- 2 28-ounce cans crushed tomatoes (I love Bianco Dinapoli)
- 2 cups whole milk plus more as needed
- 1 1/3 cups heavy cream
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup dry orzo pasta
- Freshly grated Parmesan cheese for serving
- Fresh parsley for garnish (optional)
Instructions
- In a large Dutch oven or soup pot, melt the butter with the olive oil over medium-low heat.
- Add the chopped onion and shallots. Cook for 10–12 minutes, stirring occasionally, until soft and translucent.
- Stir in the crushed tomatoes, whole milk, heavy cream, saffron (if using), red pepper flakes, salt, and black pepper.
- Bring to a gentle simmer over medium heat, then reduce to low. Simmer uncovered for 25–30 minutes, stirring occasionally.
- Add the dry orzo directly to the soup. Continue simmering for approximately 10–12 minutes, stirring frequently, until the orzo is tender.
- If the soup becomes too thick, add a splash of milk or broth until you reach your desired consistency.
- Taste and adjust the seasoning as needed.
- Ladle into bowls and finish with freshly grated Parmesan and parsley.
Tips for Making Tomato Orzo Soup
Use good canned tomatoes. I love using Bianco Dinapoli tomatoes for their rich flavor. Since tomatoes are the main ingredient, using a good-quality brand makes a difference.
Don’t skip the sautéing. Giving the onions and shallots time to soften helps build flavor before adding the tomatoes.
Cook the orzo right in the soup. I love how the pasta absorbs the tomato flavor while it cooks. Just remember to stir frequently so it doesn’t stick to the bottom of the pot.
Adjust the consistency. Orzo continues absorbing liquid as it sits. If you’re reheating leftovers, add a little milk or broth to loosen the soup.
Grilled Ham & Cheese Sandwiches
Now for my favorite part of this meal: the sandwiches!
I picked up a fresh loaf of sourdough from a local bakery, but you can use whatever bread you like. For the cheese, I went to the deli counter and chose two varieties: Fontina d’Aosta and red wax Gouda.
I used equal amounts of each cheese, added a few slices of deli ham for extra protein, and buttered the bread before grilling the sandwiches until golden brown.
The combination was incredible. The cheeses melted beautifully, the sourdough was perfectly toasted, and the ham made the sandwiches a little more substantial.
If you’ve never tried mixing two different cheeses in a grilled cheese sandwich, this is your sign!
Grilled Ham & Cheese Sandwiches
Ingredients
- 4 slices sourdough bread
- 2-3 ounces Fontina d'asta cheese
- 2-3 ounces red wax Gouda cheese sliced, with wax removed
- 4-6 thinly sliced ham
- softened butter for spreading
Instructions
- Spread softened butter on the outside of each slice of bread.
- Place two slices of bread butter-side down and layer with equal amounts of Fontina and Gouda.
- Add a few slices of deli ham to each sandwich.
- Top with the remaining bread, butter-side out.
- Heat a skillet or griddle over medium-low heat.
- Cook the sandwiches for approximately 3–5 minutes per side, until the bread is golden brown and the cheese has melted completely. Adjust the heat as needed to prevent the bread from browning too quickly.
- Remove from the skillet, slice in half, and serve warm with tomato orzo soup.
Tips for the Best Grilled Cheese
Choose a good melting cheese. Fontina and Gouda are a wonderful combination. You get a creamy, buttery melt with plenty of flavor.
Use whatever bread you love. Sourdough is my favorite for this sandwich because it gets beautifully crisp and holds up well when dipped into soup.
Don’t rush the cooking. Medium-low heat allows the cheese to melt without burning the bread.
Add a little protein. A few slices of deli ham turn a simple grilled cheese into something a little more filling.
Shop My Soup & Grilled Cheese Essentials
A few of my favorite kitchen essentials for making this cozy fall meal! I made the soup in my Staub Dutch oven, one of my most-used pieces of cookware, and a good pan makes all the difference when you’re trying to get that perfectly golden grilled cheese. I’ve linked my favorite tools below, along with a few kitchen staples I reach for again and again.
Can You Make Tomato Orzo Soup Ahead of Time?
Absolutely! This soup is great for leftovers.
Store cooled soup in an airtight container in the refrigerator for up to 3–4 days. Because the orzo continues to absorb liquid, the soup will thicken as it sits.
When you’re ready to enjoy it again, reheat gently on the stove, adding a splash of milk or broth until it reaches your preferred consistency.
A Fall Meal Worth Making Again
I love a recipe that brings everyone into the kitchen, especially when it happens unexpectedly. What started as a Saturday afternoon pot of soup turned into one of those simple family meals that reminded me why I love cooking in the first place.
Whether you’re making this for a weekend lunch, an easy family dinner, or a cozy afternoon at home, I hope you love it as much as we did.
And don’t forget the grilled cheese. Trust me, you’ll want something to dip into that soup!
Recipe inspired by Ina Garten’s Creamy Tomato Bisque, with my own adjustments and the addition of orzo.
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