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Creamy Tomato and Orzo Soup

Difficulty:Easy

Ingredients

  • ■   250 ml OliveNation Estate olive oil
  • ■   4 oz cloves garlic
  • ■   Mutti Baby Roma tomatoes
  • ■   vegetable broth
  • ■   Salt
  • ■   4 oz freshly ground black pepper

Description

1 tablespoon OliveNation Estate olive oil 1/2 cup chopped onion 2 cloves garlic, minced 2 bay leaves 3-14 ounce cans Mutti Baby Roma tomatoes 1-15 ounce can vegetable broth 1 teaspoon brown sugar 1/4 cup chopped fresh basil Dash of crushed red pepper flakes Salt and freshly ground black pepper, to taste 1/2 cup plain Greek yogurt 1 cup cooked Orzo pasta In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until tender, about 5 minutes. Stir in the bay leaves. 2. Add the tomatoes and vegetable broth. Stir in the brown sugar and fresh basil. Season with red pepper flakes, salt, and pepper, to taste. Simmer on low for 15 minutes. 3. Remove the bay leaves from the pot. Use an immersion blender to blend the soup (or blend the soup in a standing blender and return to the pot). Stir in the Greek yogurt until well combined. Stir in the orzo pasta. Serve warm. Recipe and photo adapted from twopeasandtheirpod.com

  • 1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until tender, about 5 minutes.
  • 2. Stir in the bay leaves.
  • 3. 2. Add the tomatoes and vegetable broth.
  • 4. Stir in the brown sugar and fresh basil.
  • 5. Season with red pepper flakes, salt, and pepper, to taste.
  • 6. Simmer on low for 15 minutes.
  • 7. 3. Remove the bay leaves from the pot.
  • 8. Use an immersion blender to blend the soup (or blend the soup in a standing blender and return to the pot).
  • 9. Stir in the Greek yogurt until well combined.
  • 10. Stir in the orzo pasta. Serve warm.
  • 11. Recipe and photo adapted from twopeasandtheirpod.com

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