In a four to six quart pot, heat olive oil over medium heat.

Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden. Add garlic and cook for another minute. Stir in the water, tomatoes, one teaspoon salt and 1/2 teaspoon black pepper.

Bring the soup to a boil, then lower the heat and simmer for 15 minutes.

Meanwhile, fill a medium pot with water. Add two teaspoons salt and bring to a boil.

Add orzo and cook for seven minutes – it will finish cooking in the soup. Drain the orzo and add it to the soup.

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

Heat a medium-sized fry pan or grill pan.

Place the four slices of bread on a cutting board and smear with the butter, making sure to butter the corners.

Turn the slices over and pile shredded cheese on two of the slices.

Place the remaining two slices of bread on top of the cheese, buttered sides up.

Fry or grill the sandwiches in the pan for about five minutes, until nicely browned. Press down with a spatula. Place on a cutting board, allow to rest for one minute and cut into one-inch cubes.

Ladle soup into bowls, top with a few croutons and serve immediately.