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
For extra flavor, consider roasting the garlic before adding it to the soup for a richer taste. Ensure you stir occasionally to prevent the orzo from sticking to the bottom of the pot. Adjust the seasoning to your preference and feel free to add more red pepper flakes if you prefer a spicier soup.
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