Orzo Tomato Soup

Ingredients

• 2 tablespoons olive oil
• 1 large onion, (diced)
• 2 cloves garlic, (minced)
• 4 cups diced canned tomatoes, (with juice)
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 tablespoons tomato paste
• 4 cups vegetable stock
• 1 1/4 cups orzo, (uncooked)
• 1/4 cup parsley, (chopped)

Instructions

1. 1

   Place a heavy-bottomed pot on your stovetop and turn the heat to medium-high.

2. 2

   Add the olive oil and the diced onions. Stir to combine and cook the onions until they are soft and tender. You do not want to brown the onions, so 2-3 minutes is perfect.

3. 3

   Next, add the garlic and stir into the onions. Cook for 2 minutes more.

4. 4

   Now, pour in the canned diced tomatoes, along with the juice. Add the tomato paste. Add the dried oregano, dried basil, salt, and ground black pepper. Stir to combine.

5. 5

   Finally, pour in the vegetable stock. Stir to combine and allow the mixture to come to a boil.

6. 6

   Once bubbling, add the uncooked orzo. Stir well and continue to cook for 5-7 minutes, or until the orzo is cooked through.

7. 7

   Do not overcook the orzo! If you find that the soup is getting too thick, add more stock or water to the pot, but do so in 1/4 cup measurements. Stir well after each addition. Whether you add more stock or not, once the orzo is cooked, taste the soup and season once more with more salt if needed. Once you are happy with the seasoning, turn off the heat and stir through the chopped parsley.

8. 8

   Ladle the soup into bowls and serve immediately. You may top the soup with a tablespoon or two of heavy cream to add more creaminess to the soup. You may also add some grated parmesan. Serve with crusty bread.