Orzo Tomato Soup Recipes

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.

TOMATO-BASIL ORZO SOUP

Steps:

• In a small saucepan, saute the carrot, celery, onion, basil, oregano and thyme in oil for 8-10 minutes or until vegetables are crisp-tender. , Add soup and broth. Bring to a boil. Stir in orzo. Reduce heat; simmer, uncovered, for 10-12 minutes or until orzo and vegetables are tender.

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 AND ORZO SOUP WITH GORGONZOLA

Steps:

• Heat olive oil in a large pot over medium-high heat. Add onion and garlic and cook until tender, 5 to 7 minutes. Add diced tomatoes, chicken broth, basil, oregano, cayenne, salt, and pepper. Reduce heat to low and let simmer for 20 minutes.
• Transfer mixture carefully to a blender in batches and puree; return to the pot. Stir in Gorgonzola cheese, orzo, and sour cream. Continue to simmer until heated through, 5 to 10 minutes.

ORZO TOMATO SOUP

Steps:

• Place a heavy-bottomed pot on your stovetop and turn the heat to medium-high.
• Add the olive oil and the diced onions. Stir to combine and cook the onions until they are soft and tender. You do not want to brown the onions, so 2-3 minutes is perfect.
• Next, add the garlic and stir into the onions. Cook for 2 minutes more.
• Now, pour in the canned diced tomatoes, along with the juice. Add the tomato paste. Add the dried oregano, dried basil, salt, and ground black pepper. Stir to combine.
• Finally, pour in the vegetable stock. Stir to combine and allow the mixture to come to a boil.
• Once bubbling, add the uncooked orzo. Stir well and continue to cook for 5-7 minutes, or until the orzo is cooked through.
• Do not overcook the orzo! If you find that the soup is getting too thick, add more stock or water to the pot, but do so in 1/4 cup measurements. Stir well after each addition. Whether you add more stock or not, once the orzo is cooked, taste the soup and season once more with more salt if needed. Once you are happy with the seasoning, turn off the heat and stir through the chopped parsley.
• Ladle the soup into bowls and serve immediately. You may top the soup with a tablespoon or two of heavy cream to add more creaminess to the soup. You may also add some grated parmesan. Serve with crusty bread.

TOMATO ORZO SOUP

Steps:

• Add onions, celery, and carrots and olive oil to large stockpot on medium-high. Cook, stirring, 6-7 minute Add chopped garlic. Cook 2 min, until vegetables are tender.
• Add all tomatoes; simmer about 10 minute Add stock; return to simmer. Season to taste with salt and pepper.
• Add pasta. Simmer 8-10 min, stirring often, until pasta is firm but tender. Remove from heat.
• Add sour cream to soup; fold in basil. Ladle into warmed bowls to serve.

ORZO & TOMATO SOUP

Steps:

• Heat 1 tbsp olive oil in a large saucepan. Add the onion and celery and fry for 10-15 mins, or until starting to soften, then add the garlic and cook for 1 min more. Stir in all the other ingredients, except for the pesto and remaining oil, and bring to the boil.
• Reduce the heat and leave to simmer for 6-8 mins, or until the orzo is tender. Season to taste, then ladle into bowls.
• Stir the remaining oil with the pesto, then drizzle over the soup. Serve with chunks of crusty bread.