TOMATO ORZO SOUP
Velvety
tomato with Greek yogurt instead of heavy cream. This healthy soup also
contains orzo and fresh basil. This is our favorite home!
Ingredients
- 1 cup celery chopped
- 6 cups broth vegetable or chicken
- 1 small onion diced
- 1 cup carrots chopped
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 medium garlic cloves minced
- 2 bay leaves
- 1/2 teaspoon dried basil
- 1 bay leaf optional
- 5 cups spinach
- 1/2 teaspoon dried oregano
- 3/4 cup orzo pasta or pasta of choice
- salt and black pepper to taste
- 2 cups crushed tomatoes strained tomatoes or tomato sauce also works
- Optional Topping: Freshly grated Parmesan cheese
Instructions
First, In a
large heavy-bottomed pot, heat the butter and olive oil over medium-high heat.
Then, Add
onion, saute for 2 to 3 minutes. Add the garlic, carrots and celery and saute
for an additional 4 minutes.
Add broth,
crushed tomatoes, bay leaves, dried basil, dried oregano and season with salt
and pepper. Let the soup come to a boil and add the orzo or pasta of choice.
Reduce heat to a simmer and cook until pasta is al dente, stirring occasionally
so orzo doesn’t stick.
Taste to
adjust seasoning and add spinach. Once wilted, remove bay leaves and serve soup
with freshly grated Parmesan and fresh basil (if available). Happy Cooking
Time.
