Tomato Orzo Soup
A delightful blend of tender orzo in a vibrant tomato broth, flavored with fresh herbs—a true comfort food for any time.
Ingredients
Main Ingredients
- 1 cup orzo pasta Use Barilla or any organic brand for a more wholesome option.
- 4 cups vegetable broth Low-sodium vegetable broth recommended.
- 2 cups fresh tomatoes, diced Vine-ripened tomatoes are preferred for their sweetness.
- 1 large onion, chopped Use yellow or white onion for sweetness.
- 2 cloves garlic, minced Fresh garlic is best.
- 2 teaspoons dried basil Crush it in your hands for maximum flavor.
- 1 teaspoon dried oregano A classic combination with basil.
- to taste salt and pepper Essential for flavor.
- 2 tablespoons olive oil Extra virgin olive oil adds richness.
- as needed fresh parsley for garnish Used for garnishing before serving.
Instructions
Preparation
- Gather and prep your ingredients: chop the onion and garlic, and dice the tomatoes.
Cooking
- In a large pot, heat about 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for about 3-5 minutes until they’re soft and fragrant.
- Add diced tomatoes and stir well. Cook for another 5 minutes until they start to break down.
- Pour in the vegetable broth and increase the heat to high, bringing everything to a boil.
- Stir in the orzo, dried basil, oregano, salt, and pepper. When the mixture returns to a boil, reduce heat to low. Cover and simmer for about 10 minutes, stirring occasionally until the orzo is tender.
- Adjust seasoning as needed, then serve hot, garnished with fresh parsley.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Feel free to add red pepper flakes for a spicier version, or pasta other than orzo if desired.