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Tomato Orzo Soup

Tomato Orzo Soup

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Skip the canned variety and easily make a creamy tomato soup, made hearty with orzo pasta.

Tomato Orzo Soup

On a gray and blustery day, there’s nothing as comforting and homey as a warm bowl of cream of tomato. Cozy up to a satisfying bowl of soup. But do yourself a favor and skip the ready-made or condensed variety. It’s easy to whip up a thick creamy potage at home.

Tomato Orzo Soup

To make it that velvety smooth texture you remember from childhood, use a blender to puree the tomato mixture. You may have to work in several batches — and remember that when you’re pureeing hot liquids, never fill the pitcher more than half full and always start on the lowest speed and work your way up.

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Image courtesy Schaller & Weber - Gold Medal Meats and Charcuterie

Pour the soup back into the pot and stir in the half and half and some orzo pasta for a little more bulk.

Tomato Orzo Soup

Lisa Lotts
Skip the canned variety and easily make a creamy tomato soup, made hearty with orzo pasta.
Course Main

Ingredients
  

  • 2 tablespoons olive oil
  • 2 medium carrots peeled and chopped
  • 1 medium onion chopped
  • 1 large clove garlic minced
  • 1 teaspoon kosher salt divided
  • 1 28- ounce can san marzano tomatoes with basil
  • 2 cups low-sodium chicken broth or stock
  • 1/2 teaspoon dried basil
  • dash of red pepper flakes
  • 1 teaspoon sugar
  • 1 cup half and half
  • 1 cup cooked orzo pasta
  • 1/2 teaspoon black pepper

Instructions
 

  • In a large dutch oven, add the olive oil and heat over medium high heat. Add the carrots, onions, garlic and 1/2 teaspoon kosher salt and stir to combine. Saute the vegetables until the carrots are softened and the onions start to take on a translucent look, about 8-10 minutes.
  • Add the tomatoes, chicken broth, basil, red pepper flakes and sugar. With a wooden spoon crush the tomatoes to break them apart. Heat to boiling, then reduce heat to a low simmer and place the lid on the pot loosely so that the steam can escape. Simmer for 20 minutes.
  • Remove from heat. Working in batches, transfer the soup to a blender and puree until smooth.
  • Return the soup to the pot. Stir in the half and half and orzo. Add additional 1/2 teaspoon kosher salt and black pepper. Check the seasoning and adjust as necessary.

 

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