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To make a delicious Tomato Basil Orzo Soup, gather these key ingredients: - 1 cup orzo pasta - 1 can (14 oz) diced tomatoes (with juice) - 4 cups vegetable broth - 1 medium onion, chopped - 3 cloves garlic, minced - 1 cup carrots, diced - 1 cup celery, diced - 1 tablespoon olive oil - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh basil leaves for garnish - Grated Parmesan cheese for serving (optional) If you run out of fresh veggies, use frozen ones instead. They work great in soups. For the onion, shallots can stand in. They add a sweet flavor. If you don’t have fresh garlic, garlic powder is a solid choice. Use about 1/4 teaspoon for each clove. You can also swap fresh basil with 1/3 teaspoon of dried basil. It still gives you a nice taste. Want to take your soup up a notch? Try adding a splash of balsamic vinegar. It adds depth and a touch of sweetness. A pinch of red pepper flakes can spice things up if you enjoy heat. For a richer flavor, stir in a tablespoon of tomato paste while cooking. You can also toss in cooked chicken or beans for extra protein. Each of these additions will give your soup a unique twist while keeping it simple and tasty. To make Tomato Basil Orzo Soup, gather your ingredients first. You need orzo pasta, diced tomatoes, vegetable broth, onion, garlic, carrots, celery, olive oil, dried basil, dried oregano, salt, and pepper. Fresh basil and Parmesan cheese are great for serving. This soup is simple and quick to prepare. 1. Heat the Olive Oil: In a large pot, add the olive oil. Turn the heat to medium. 2. Sauté the Onion: Add the chopped onion. Cook for 3-4 minutes until it turns clear. 3. Add Vegetables: Stir in the minced garlic, diced carrots, and celery. Cook for another 5 minutes. This softens the veggies. 4. Combine Ingredients: Pour in the diced tomatoes with juice and vegetable broth. Add dried basil and oregano. Bring the pot to a boil. 5. Cook the Orzo: Once boiling, lower the heat. Add the orzo pasta. Cook for 8-10 minutes, stirring often. 6. Season the Soup: Taste the soup. Add salt and pepper as needed. 7. Final Touches: Remove from heat. Let it sit for a few minutes to thicken. To cook orzo just right, keep an eye on the time. Al dente orzo should be firm but not crunchy. Stir often to prevent sticking. If it cooks too long, it can turn mushy. If you want to make this soup ahead, cook the orzo separately. Combine it later when serving. This keeps the orzo from getting too soft. Enjoy the warm, comforting flavors! To make your soup taste great, use fresh ingredients. Fresh onions and garlic add depth. Sauté them well to release their natural flavors. I love using vegetable broth for a rich base. It gives the soup a hearty taste. Adding dried herbs like basil and oregano boosts the flavor. For a kick, try a pinch of red pepper flakes. Taste the soup as you cook. Adjust salt and pepper to your liking. This simple step makes a big difference. If your soup is thin, there are easy ways to thicken it. One method is to let it sit off the heat. This allows the orzo to absorb more liquid. You can also mash some of the vegetables. Use a fork or potato masher to blend them in. If you want a creamier soup, stir in a splash of heavy cream or coconut milk. Another option is to mix in a cornstarch slurry. Just combine cornstarch with water and stir it in. Cook for a few more minutes to see the change. To save time, prep your veggies in advance. Chop onions, carrots, and celery a day before. Store them in the fridge for quick use. Use canned diced tomatoes to skip the peeling and chopping. You can also cook orzo separately. Add it to each bowl when serving. This keeps it from soaking up too much broth. Lastly, clean as you cook to keep your space tidy. A clear workspace helps you focus on making delicious soup! {{image_2}} You can make this soup vegetarian or vegan easily. Just skip the cheese on top. Use vegetable broth, which is already in the recipe. You can add more veggies like spinach or zucchini for extra flavor. Both will cook well in the soup. They add color and nutrients too. This makes the soup tasty and healthy for everyone. Want to add protein? You can use cooked chicken or beans. If you like chicken, add shredded cooked chicken to the soup. This makes it heartier. If you prefer beans, try chickpeas or white beans. They add protein and fiber. Just mix them in when you add the orzo. This keeps it simple and gives you a filling meal. Using seasonal ingredients can change the soup’s flavor. In summer, try fresh tomatoes instead of canned. They taste better and add freshness. In fall, use butternut squash for a sweet twist. You can also add kale or Swiss chard for winter warmth. Each season brings new tastes to explore, making the soup fun and diverse. After making your soup, cool it down quickly. I recommend placing the pot in an ice bath. Stir the soup to help it cool faster. Once it’s at room temperature, transfer it to airtight containers. Store it in the fridge for up to four days. This keeps the soup fresh and tasty. If you want to save some for later, freezing is a great option. Use freezer-safe containers or bags. Make sure to leave some space at the top. Soup expands when it freezes. Label the containers with the date. This helps you track how long it’s been stored. Your soup can last about three months in the freezer. To reheat, I suggest using a pot on the stove. Pour the frozen or refrigerated soup into the pot. Heat it slowly over medium heat. Stir it often to ensure even heating. If the soup is too thick, add a splash of broth or water. For microwave reheating, use a microwave-safe bowl. Heat in short bursts, stirring in between. Enjoy it hot for the best flavor! You can serve this soup with a salad or crusty bread. A fresh green salad will balance the flavors. Garlic bread or a baguette will soak up the soup's rich broth. You can also add a sprinkle of cheese on top for extra flavor. Tomato basil orzo soup lasts about three to four days in the fridge. Make sure to store it in an airtight container. If you see any change in color or smell, it’s best to throw it out. Yes, you can use other types of pasta. Small shapes like ditalini or shells work well. Just adjust the cooking time based on the pasta you choose. Always check the package for the best cooking time. This soup is quite healthy! It has plenty of vegetables and uses vegetable broth. Orzo is a wholesome pasta choice. You can also add beans or lean protein for a nutrition boost. Plus, it’s low in fat if you skip the cheese. In this article, we covered everything you need to make a tasty Tomato Basil Orzo Soup. We discussed key ingredients, useful substitutions, and fun flavor additions. The step-by-step instructions help you create the perfect dish, while tips and tricks ensure the best taste and texture. You can explore different variations to suit your needs or seasons. Finally, we shared details on how to store and reheat leftovers safely. Enjoy every bowl, and don’t be afraid to customize! Your soup experience can be both delicious and unique.

Tomato Basil Orzo Soup

Warm up with this delicious Tomato Basil Orzo Soup that's perfect for any occasion! Packed with fresh vegetables and comforting orzo, this easy recipe is not only flavorful but also quick to prepare in just 30 minutes. Discover how to make this hearty soup step-by-step and impress your family and friends with a meal they'll love. Click through to explore the full recipe and start cooking today!
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Ingredients
  

1 cup orzo pasta

1 can (14 oz) diced tomatoes (with juice)

4 cups vegetable broth

1 medium onion, chopped

3 cloves garlic, minced

1 cup carrots, diced

1 cup celery, diced

1 tablespoon olive oil

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper to taste

Fresh basil leaves for garnish

Grated Parmesan cheese for serving (optional)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion, and sauté for about 3-4 minutes until translucent.

    Add the minced garlic, diced carrots, and celery to the pot. Sauté for an additional 5 minutes until the vegetables are softened.

      Stir in the canned diced tomatoes (with their juice), vegetable broth, dried basil, and dried oregano. Bring the mixture to a boil.

        Once boiling, reduce the heat to a simmer and add the orzo pasta. Cook for about 8-10 minutes, or until the orzo is al dente, stirring occasionally.

          Season the soup with salt and pepper to taste.

            Remove from heat and let sit for a few minutes to thicken slightly.

              Serve hot, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese if desired.

                Prep Time: 10 mins | Total Time: 30 mins | Servings: 4