YAMF Holiday Handmade is sponsored by Kollabora, the community for makers.

Today for the holiday handmade series, Sarah from Two Blue Lemons is sharing a recipe for delicious comfort food that is perfect for a house full of guests.

Creamy Tomato Soup & Grilled Cheese Croutons 
from Barefoot Contessa Foolproof: Recipes You Can Trust

3 tablespoons good olive oil
3 cups yellow onions, chopped (2 onions)
1 tablespoon minced garlic (3 cloves)
4 cups chicken or vegetable stock
1 (28-ounce) can crushed tomatoes, preferably San Marzano
Large pinch saffron threads
Kosher salt and black pepper
1/2 cup orzo (for GF use brown rice)
1/2 cup heavy cream (I used half and half because that’s what I had.)
Grilled cheese croutons

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and cook over medium heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the stock, tomatoes, saffron, 1 tablespoon salt, and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.

Meanwhile, fill a medium pot with water, add 2 teaspoons salt, and bring to a boil. Add the orzo and cook for 7 minutes. (It will finish cooking in the soup.) If you want to make this gluten free, cook brown rice 3/4 done and add it in the same way.

Drain the orzo and add it to the soup. Stir in the cream, return the soup to a simmer, and cook for 10 more minutes, stirring frequently.

During the last 10 minutes, make your favorite grilled cheese sandwich. I like hearty wheat bread and a sharp cheddar cheese grilled on a griddle pan using our massive sandwich press.  Simply cut the hot sandwich into 1/2″ cubes to top soup.

Serve hot with Grilled Cheese Croutons scattered on top. You can make the soup ahead and reheat it before serving.

See more from Sarah on Two Blue Lemons