Imagine a bowl of Tomato Orzo Soup, with its vibrant red hue and the comforting aroma of basil wafting through the air.
This simple yet delightful dish is incredibly easy to make, wrapping you in warmth and coziness with every spoonful.
As the orzo gently simmers, it transforms the soup into a creamy, satisfying meal, combining the rich flavors of tomatoes and spices perfectly.
Let’s bring this delicious dish to life.
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 knife
- 1 cutting board
- 1 measuring cup
- 1 ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups vegetable broth
- 1 cup orzo pasta
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- Salt, to taste
- Black pepper, to taste
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup grated Parmesan cheese
Cook & Prep Time
To efficiently manage your time while preparing and cooking Tomato Orzo Soup, you can follow this timeline:
Preparation Phase:
- *0:00 – 0:05 minutes: Take a brief moment to read through the recipe instructions and gather all the necessary equipment and ingredients.
- :05 – 0:15 minutes*: Begin by prepping the ingredients. Dice the medium onion, mince the garlic, and chop the fresh basil leaves.
Cooking Phase:
- *0:15 – 0:20 minutes: Heat the olive oil in a large pot over medium heat.
- :20 – 0:25 minutes: Add the diced onion to the pot and sauté until translucent.
- :25 – 0:26 minutes: Stir in the minced garlic and cook for an additional minute.
- :26 – 0:28 minutes: Pour in the crushed tomatoes and vegetable broth, stirring to combine.
- :28 – 0:30 minutes: Bring the mixture to a simmer and add the orzo pasta.
- :30 – 0:40 minutes*: Season the soup with dried basil, oregano, red pepper flakes, salt, and black pepper. Cook the soup for 10-12 minutes, stirring occasionally, until the orzo is tender.
Resting Phase:
– *0:40 – 0:45 minutes*: Remove the pot from heat and let the soup rest for 5 minutes.
Serving Phase:
– *0:45 – 0:50 minutes*: Stir in the fresh basil leaves. Ladle the soup into bowls and garnish with grated Parmesan cheese before serving.
Feel free to make adjustments as needed to accommodate your cooking pace or preferences.
Recipe Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute.
Pour in the crushed tomatoes and vegetable broth, stirring to combine.
Bring the mixture to a simmer and add the orzo pasta.
Season the soup with dried basil, oregano, red pepper flakes, salt, and black pepper.
Cook the soup for 10-12 minutes, stirring occasionally, until the orzo is tender.
Remove the pot from heat and let the soup rest for 5 minutes.
Stir in the fresh basil leaves.
Ladle the soup into bowls and garnish with grated Parmesan cheese before serving.
Serving Tips
- Crusty Bread: Pair with a slice of warm, crusty bread to soak up the flavorful broth.
- Green Salad: Serve alongside a fresh green salad for a light and balanced meal.
- Grilled Cheese Sandwich: Enjoy with a classic grilled cheese sandwich for a comforting combination.
- Roasted Vegetables: Add a side of roasted vegetables for a nutritious and hearty addition.
- Garlic Breadsticks: Complement the soup with garlic breadsticks for an extra touch of flavor.
Storage
Store the Tomato Orzo Soup in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop, adding extra broth if needed to adjust consistency.
Freezing
To freeze Tomato Orzo Soup, cool it completely.
Portion it into airtight containers, leaving space for expansion.
Label with the date.
Freeze for up to 3 months.
Thaw overnight in the refrigerator before reheating.
Reheating
To reheat Tomato Orzo Soup, gently warm it on the stove over medium heat.
Stir occasionally. Add a splash of broth if needed to maintain consistency.
Avoid overheating to prevent mushy orzo.
Final Thoughts
Tomato Orzo Soup is a delightful and comforting meal that’s perfect for any occasion.
It is quick to prepare, taking only 10 minutes of prep time and 20 minutes of cooking.
The combination of crushed tomatoes, orzo pasta, and a blend of herbs creates a rich and flavorful soup.
Be sure to let it rest for 5 minutes after cooking to allow the flavors to meld.
Garnish with fresh basil and Parmesan cheese for an extra touch of taste.
Adjust the seasoning to your liking, adding more red pepper flakes if you enjoy a spicier dish.
This Italian soup is sure to be a hit with family and friends.
Enjoy the warm and comforting flavors of this Tomato Orzo Soup.
Frequently Asked Questions
Can I Use Chicken Broth Instead of Vegetable Broth?
Yes, you can substitute chicken broth for vegetable broth. It adds a richer, savory flavor profile. Make certain the broth complements your seasoning choices. Adjust salt levels as chicken broth can be saltier. Taste and tweak accordingly.
Is It Possible to Use Fresh Tomatoes Instead of Canned?
You can substitute fresh tomatoes for canned. Peel, seed, and chop about 3 pounds of fresh tomatoes. Simmer them longer to reduce excess liquid. Season with additional salt and sugar if necessary to balance the acidity.
How Can I Make This Soup Vegan?
To make this soup vegan, replace Parmesan cheese with nutritional yeast. Confirm your vegetable broth is vegan-friendly. Sauté onions and garlic in olive oil as instructed, and use plant-based substitutes for any non-vegan ingredients.
What Can I Substitute for Orzo Pasta?
For a precise substitution, use quinoa or rice. Both maintain texture and absorb flavors well. Cook them separately to avoid overcooking. Make certain the grains are fully cooked before adding them to your soup for best taste.
Can I Add Other Vegetables to the Soup?
You can definitely add other vegetables. Consider using diced carrots, celery, or zucchini for added texture and flavor. Sauté them with the onions to guarantee even cooking. Adjust the broth quantity if you add more veggies.
Tomato Orzo Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 measuring cup
- 1 Ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups vegetable broth
- 1 cup orzo pasta
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- Salt to taste
- Black pepper to taste
- 1/4 cup fresh basil leaves chopped
- 1/4 cup grated Parmesan cheese
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional 1 minute.
- Pour in the crushed tomatoes and vegetable broth, stirring to combine.
- Bring the mixture to a simmer and add the orzo pasta.
- Season the soup with dried basil, oregano, red pepper flakes, salt, and black pepper.
- Cook the soup for 10-12 minutes, stirring occasionally, until the orzo is tender.
- Remove the pot from heat and let the soup rest for 5 minutes.
- Stir in the fresh basil leaves.
- Ladle the soup into bowls and garnish with grated Parmesan cheese before serving.
Notes
