Ina Garten’s Easy Tomato Soup

David Leite

Ingredients

Instructions

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Nutrition information is automatically calculated and should only be used as an approximation. Actual values may vary based on ingredients and preparation methods.

Susan Bingaman

Susan wholeheartedly embraced the grilled cheese croutons, calling them a “bite-sized piece of perfectly grilled sandwich soaked through with tomato soup.” She noted the fantastic flavor of the soup itself—rich, tomatoey, and subtly sweet from the caramelized onions. Susan, sensitive to sodium, reduced the salt to 2 teaspoons, finding it perfectly seasoned. For those with a preference for a smoother texture, she suggested a quick buzz with an immersion blender to address the “onion-y/orzo-y slurry” that can be left behind as croutons absorb liquid. She also confirmed that a panini press isn’t necessary, with her ancient griddle yielding excellent results.

Eydie Desser

Eydie’s review, channeling her husband’s 107-year-old grandma, declared the soup “deeeelicious!” She initially worried the soup would be too thin but found it became “luscious, thick, and satisfyingly wonderful” after adding the orzo. The Gruyère croutons were a “huge hit” and paired beautifully. Eydie offered a crucial tip regarding salt: use homemade chicken stock for ideal salt levels, but be judicious with store-bought broth, which can often be high in sodium. She also noted that the soup maintains its great taste the next day, and likely even longer.

M.K. Morgan

M.K. Morgan praised the soup as “MmMm good,” with the croutons pushing it “over the top!” She appreciated the detailed ingredient measurements for onions and garlic, noting that sizes can vary. Like other testers, she adjusted the salt, using 2 teaspoons in the soup and the recommended 2 teaspoons for the orzo cooking water. M.K. also chose to smooth out the soup with an immersion blender before adding the orzo, catering to a preference for a less chunky texture. While unsure of saffron’s exact impact, she used it, solidifying her view that this is a “keeper” recipe.

Caroline Chang

Caroline declared the soup “light-years better than anything you’ll find in a can,” appreciating its hearty, rich, and chunky nature. She noted that a half cup of cream provided significant richness and considered using less in future preparations. Like others, she made grilled cheese croutons the “old-fashioned way” without a panini press, finding them delicious despite some falling apart in the soup.

Trudy Ngo-Brown

Trudy affirmed the soup’s “easy” moniker. Using canned chicken stock, she opted for 2 teaspoons of salt but found it “definitely too much,” suggesting cutting back to a teaspoon or omitting it until the end. She praised the brilliance of cutting grilled cheese into croutons, eliminating messy hands. For a future twist, Trudy plans to try fire-roasted tomatoes to explore different flavor dimensions.

Linda M.

Linda found the soup “delicious and easy,” following the recipe exactly with 1 tablespoon of kosher salt. She enjoyed the creamy texture, lovely tomato flavor, and the addition of orzo. Linda wisely realized she could have used a handheld blender to smooth out some tomato pieces, accommodating family members who prefer a less chunky soup. The grilled cheese croutons were a “big hit,” adding a “nice buttery crunch,” making for a “delicious weeknight meal on a chilly night!”

Sofia Reino

Sofia praised Ina Garten’s soup as a “very, very simple recipe to follow that’s filled with taste.” She found it “absolutely amazing,” particularly the “brilliant” grilled cheese croutons – so good, her toddler ate nearly half before the soup! She loved the fabulous tomato taste, which felt creamy while still offering pleasant bits of tomatoes. Sofia used the full tablespoon of salt and found it “absolutely perfect,” recommending against using any less.

Anna Scott

Anna highlighted the “fabulous idea” of combining grilled cheese and tomato soup in such a clever way. She lauded the outstanding grilled cheese (white bread, butter, Gruyère) and shared her successful skillet method for croutons without a panini maker. The saffron in the soup was a winner for Anna, providing “a depth of flavor that’s quite unique.” She found 2 teaspoons of kosher salt to be ample, especially with the croutons. Anna would opt to leave out the orzo due to the presence of croutons and suggested puréeing the onions for a smoother, more traditional tomato soup consistency. For a finishing touch, she recommended a sprinkle of parsley or chives for color.

Jackie Gorman

Jackie found the recipe delivered a “very nice pot of soup” with minimal effort, deeming the grilled cheese croutons “genius.” She sees it as the ultimate “comfort food.” Preferring puréed soups to allow vegetable flavors to shine, Jackie usually cuts back on broth. For testing, she used the full 4 cups of chicken stock, found it delicious, but will start with 2 cups next time. The saffron added “an interesting flavor,” though she’s unsure if she’ll use it again. While she personally felt the orzo wasn’t needed, her husband enjoyed the texture it added. Overall, Jackie concluded with “no major adjustments, very good results, well worth making.”

Rachel Feferman

Rachel approached the recipe with skepticism about saffron and chunky soup but was pleasantly surprised. The saffron came through “loud and clear,” and the texture of the “well-seasoned orzo and the caramelized onions was fantastic.” She described it as “easy and delicious, especially with the decadent little croutons. Like grown-up snow day grub!” Rachel suggested adding a teaspoon of brown sugar with the tomatoes for a “subtle hint of sweetness” and preferred 1 1/2 teaspoons of black pepper. She cautioned to be careful with saffron, recommending “a smidgen less” than a “large pinch.” A final tip was to “keep an eye on” the onions towards the end of cooking to prevent burning.

Joan Osborne

Joan was delighted to test a recipe she and her daughter had already made multiple times. She credited a Cat Cora recipe for her initial inspiration for grilled cheese croutons. Joan particularly loved the orzo and felt saffron took the soup to a “new level,” but confessed it’s “really good without the saffron” too. The croutons “complement the soup to a T,” and she plans to make it again. Regarding salt, she found the full tablespoon not overly salty, but noted it’s also good with less, advising cooks to “use your own judgment.”

Karen Depp

Karen described the soup as “delicious, easy to make, and pretty handsome in the bowl,” with the grilled cheese croutons making it “even more delicious.” She followed the recipe precisely, using 1 tablespoon of salt in the soup and 2 teaspoons for the orzo. Karen noted a recent tip that canned San Marzano tomatoes, being sweet, often require more salt than regular varieties, which she found to be true here. She thoroughly enjoyed the entire cooking and eating experience.

Tracey G.

Tracey, while not calling it the “easiest” soup she’s made, confirmed it was certainly “flavorful.” She detected a “hint of saffron” but advised against purchasing it specifically for this recipe if not already on hand. For her next attempt, Tracey plans to purée the soup before adding the pasta. The grilled cheese croutons were, without a doubt, a “highlight of the dish” for her.

Sita Krishnaswamy

Sita found the soup “easy to do” and opted for a teaspoon and a half of salt instead of the full tablespoon, finding it “quite liked the flavor and the texture.” While the croutons turned out “alright,” she personally preferred plain croutons and grating cheese over the soup instead. Despite her crouton preference, Sita declared this soup a definite addition to her repertoire.