Fresh Tomato Soup With Orzo Recipes

BASIL TOMATO SOUP WITH ORZO

Steps:

• In a Dutch oven, saute onion in butter for 3 minutes. Add garlic; cook 1-2 minutes longer or until onion is tender. Stir in the tomatoes, broth, basil, sugar and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Meanwhile, cook the orzo according to package directions; drain. Add orzo and cream to soup; heat through (do not boil). Sprinkle servings with cheese.

TOMATO ORZO SOUP

Steps:

• In a large heavy-bottomed pot, heat the butter and olive oil over medium-high heat.
• Add onion, saute for 2 to 3 minutes. Add the garlic, carrots and celery and saute for an additional 4 minutes.
• Add broth, crushed tomatoes, bay leaves, dried basil, dried oregano and season with salt and pepper. Let the soup come to a boil and add the orzo or pasta of choice. Reduce heat to a simmer and cook until pasta is al dente, stirring occasionally so orzo doesn't stick.
• Taste to adjust seasoning and add spinach. Once wilted, remove bay leaves and serve soup with freshly grated Parmesan and fresh basil (if available).

GREEK TOMATO SOUP WITH ORZO

Steps:

• In large saucepan, heat oil over medium heat; saute onion until tender, 3-5 minutes. Add orzo; cook and stir until lightly toasted., Stir in tomatoes, broth and seasonings; bring to a boil. Reduce heat; simmer, covered, until orzo is tender, 15-20 minutes, stirring occasionally. If desired, top with feta and basil. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

GARDEN FRESH TOMATO SOUP

Steps:

• In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
• In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.

ORZO WITH FRESH TOMATO

Steps:

• Bring the water to a boil in a saucepan. Add salt. Cook the orzo according to package directions. Drain.
• Meanwhile, heat the oil in a saucepan. Cook the onions until they are wilted. Add the tomatoes, sprinkle with salt and pepper and the pepper flakes. Stir gently and bring the pan juices to a boil.
• Add the orzo and stir gently to blend.

FRESH TOMATO SOUP

Steps:

• In a large saucepan, cook onion in butter until tender. Stir in flour to form a smooth paste. Gradually add water, stirring constantly until thickened. Add the tomatoes, parsley, salt, sugar, thyme, bay leaf and pepper; bring to a boil. , Reduce heat; cover and simmer for 20-30 minutes or until tomatoes are tender. Discard bay leaf.

JERSEY FRESH TOMATO SOUP

Steps:

• Bring the tomatoes, carrots, and onion to a boil over medium-high heat in a stockpot, then reduce heat to medium-low. Simmer for 30 minutes. Stir in the chicken broth, sugar, and salt.
• Melt the butter over medium-low heat in a small saucepan. Whisk in the flour, stirring until thick. Slowly whisk in the milk until smooth. Cook and stir, whisking constantly until thickened, about 5 minutes, then stir milk mixture in to the stockpot. Season with basil, celery salt, black pepper, and garlic powder. Continue to simmer the soup on low to reduce and thicken, about 1 hour.

FRESH TOMATO SOUP WITH ORZO

Steps:

• Heat oil in a large heavy saucepan; stir int he onions, celery, garlic and sage leaves; saute, stirring, ove low heat until the onions are coated with oil.
• Cover and sweat the vegetables over low heat until very soft; 25 minutes.
• Meanwhile place the peeled tomatoes into a sieve set over a bowl. Break tomatoes with hands and squeeze out the juices and seeds.
• Rinse any seeds off the tomato flesh; coarsely chop the tomatoes.
• Press on the pulp left in the sieve to extract as much liquid as possible. Discard seeds. Add the strained juices and the tomato pulp to the onions.
• Add the chicken broth and heat to simmering.
• Just before serving, stir in the orzo; season to taste with salt and pepper.