Description
This Tomato Orzo Soup is a heartwarming dish that combines sweet ripe tomatoes and delicate orzo pasta in a creamy, savory broth, perfect for busy families seeking warmth and comfort.
Ingredients
2 tablespoons Olive Oil
1 large Yellow Onion, finely chopped
3 cloves Garlic, minced
2 (28-ounce) cans Crushed Tomatoes
6 cups Vegetable Broth (low sodium preferred)
1 cup Orzo Pasta
1 cup Whole Milk (or half-and-half for extra creaminess)
1 tablespoon Granulated Sugar
1 teaspoon Dried Oregano
½ teaspoon Dried Basil
Salt and Freshly Ground Black Pepper to taste
½ cup Fresh Basil Leaves, chopped (for garnish)
Optional: Grated Parmesan Cheese for serving
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant
- Pour in the crushed tomatoes, vegetable broth, granulated sugar, dried oregano, and dried basil. Stir together and bring to a gentle simmer. Reduce heat to low and cover, simmering for at least 15 minutes
- Cook the orzo pasta according to package directions in a separate pot of salted water until al dente. Drain well
- Stir the cooked and drained orzo into the soup base. Pour in the whole milk and stir until well combined. Simmer for another 2-3 minutes until heated through
- Taste and season generously with salt and pepper. Ladle the soup into bowls and garnish with fresh basil and Parmesan cheese
Notes
For a creamy texture, blend a cup of the soup base before adding orzo and milk.
Add vegetables or proteins as desired for added nutrition.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 16 g
- Sodium: 780 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: n/a
- Trans Fat: n/a
- Carbohydrates: 52 g
- Fiber: 6 g
- Protein: 11 g
- Cholesterol: n/a