Tomato Orzo Bliss Soup

$- 1 cup orzo pasta - 2 tablespoons olive oil - 1 medium onion, chopped - 2 cloves garlic, minced - 1 can (28 oz) crushed tomatoes - 4 cups vegetable broth - 1 teaspoon dried basil - 1 teaspoon dried oregano - 1 teaspoon sugar - Salt and pepper to taste - 1 cup baby spinach - 1 tablespoon fresh lemon juice - Fresh basil leaves for garnish I recommend using Barilla or De Cecco for orzo pasta. Their pasta cooks evenly and has great flavor. For olive oil, look for brands like Colavita or Bertolli. They offer good quality without breaking the bank. When choosing crushed tomatoes, San Marzano is the gold standard. Their rich taste enhances your soup. For vegetable broth, Swanson or Pacific Foods provide great options that are flavorful and easy to find. To make your soup even better, consider adding a pinch of red pepper flakes. This will give your dish a nice kick. You can also mix in some chopped carrots or celery for added texture. A sprinkle of grated Parmesan cheese on top adds a nice salty touch. For a fresh twist, try adding a handful of chopped parsley or a squeeze of lime instead of lemon. {{ingredient_image_1}} 1. Heat the oil: Start by heating 2 tablespoons of olive oil in a large pot over medium heat. This helps bring out the flavor. 2. Cook the onion: Add 1 medium onion, chopped. Sauté it until it becomes soft and clear, about 5 minutes. This adds a nice base. 3. Add garlic: Next, mix in 2 cloves of minced garlic. Sauté for 1-2 minutes until you smell that lovely aroma. 4. Combine ingredients: Now, stir in 1 can of crushed tomatoes, 4 cups of vegetable broth, 1 teaspoon of dried basil, 1 teaspoon of dried oregano, and 1 teaspoon of sugar. The sugar helps with the tomato's acidity. 5. Bring to simmer: Let this mixture simmer. This usually takes a few minutes to start bubbling. 6. Cook the orzo: Once it’s simmering, add 1 cup of orzo pasta. Stir occasionally and let it cook for about 8-10 minutes. You want the orzo to be al dente. 7. Add spinach: Stir in 1 cup of baby spinach. It will wilt quickly, usually in about 2 minutes. 8. Finish with lemon: Add 1 tablespoon of fresh lemon juice and season with salt and pepper to taste. This brightens the soup. 9. Serve: Ladle the soup into bowls and garnish with fresh basil leaves. Enjoy your warm, hearty soup! - Prep first: Chop the onion and garlic before you start cooking. This saves time while you cook. - Simultaneous tasks: While the soup simmers, you can prepare your bowls and utensils. - Use a timer: Set a timer for the orzo. This will help you avoid overcooking it. - Heat the oil: A photo of the pot with oil heating. - Onion sautéing: An image showing the translucent onion. - Garlic added: A close-up of the garlic sizzling. - Simmering mix: A video of the bubbling mixture before adding orzo. - Final bowl: A picture of the finished soup garnished with fresh basil. These visuals help you follow along and ensure each step is done right. To boost the flavor of your Tomato Orzo Soup, use fresh herbs. Fresh basil gives a bright taste. You can add a pinch of red pepper flakes for a hint of heat. A splash of balsamic vinegar can add a sweet tang that balances the tomatoes. If you like a creamier soup, stir in some heavy cream or a dollop of sour cream just before serving. One common mistake is overcooking the orzo. It can become mushy if cooked too long. Stir it in only when the soup simmers. Another mistake is forgetting to season as you go. Taste the soup at each step. This way, you can adjust flavors. Lastly, don’t skip the sugar. It helps balance the acidity of the tomatoes. When sautéing vegetables, always heat the oil first. Add chopped onion and let it cook until it’s soft. This step builds a strong flavor base. For garlic, add it later to prevent burning. When cooking orzo, stir it occasionally. This helps it cook evenly and not stick together. Keep an eye on the timer, and check for that perfect al dente texture. Pro Tips Perfect Orzo Texture: To ensure the orzo doesn't become mushy, cook it al dente according to package instructions before adding it to the soup. Enhance Flavor: For a deeper flavor, try roasting the garlic before adding it to the soup, or add a splash of balsamic vinegar for a tangy twist. Spinach Substitute: If you don't have spinach on hand, feel free to use kale or Swiss chard for a similar texture and added nutrients. Garnish with Style: Fresh basil not only adds flavor but also makes for a beautiful presentation. Tear the leaves instead of chopping for a rustic look. {{image_2}} You can add protein to your Tomato Orzo Soup for a heartier meal. Try cooked chicken, turkey, or even sausage. Just chop or crumble it into the soup. For a plant-based option, add chickpeas or lentils. These options boost nutrition and flavor. If you want a vegan version, use vegetable broth and skip any meat. You can substitute orzo with gluten-free pasta. Quinoa is a great choice too. It makes the soup gluten-free and adds more protein. Always check labels to ensure your ingredients meet your dietary needs. Use seasonal vegetables to change the soup’s taste. In spring, add fresh peas or asparagus. In fall, try butternut squash or pumpkin. You can also mix in fresh herbs like thyme or dill for new flavors. This keeps the soup exciting and fresh throughout the year. Store leftover Tomato Orzo Soup in an airtight container. Let the soup cool to room temperature first. This helps keep the flavors fresh. Keep it in the fridge for up to three days. If you want to save it longer, freezing is a great option. When reheating, place the soup in a pot over low heat. Stir gently to avoid sticking. Add a splash of broth or water to keep it smooth. Heat until warm, but don’t boil. This keeps the orzo tender and the soup flavorful. To freeze, first cool the soup completely. Then, use freezer-safe containers or bags. Leave some space at the top for expansion. The soup can last up to three months in the freezer. To enjoy, thaw it overnight in the fridge before reheating. To add spice, use red pepper flakes. Start with a small amount. You can also add chopped jalapeños or a dash of hot sauce. Taste as you go. This way, you can find the right heat level for you. Yes, you can make Tomato Orzo Soup in a slow cooker. Start by sautéing the onion and garlic in a pan. Then, add all the ingredients to the slow cooker. Cook on low for 4-6 hours. Add orzo in the last 30 minutes to keep it firm. Tomato Orzo Soup lasts about 3-4 days in the fridge. Store it in an airtight container. Make sure to let it cool before sealing. This helps keep it fresh and tasty. Tomato Orzo Soup pairs well with crusty bread or a green salad. You can also serve it with a grilled cheese sandwich. These sides add texture and flavor, making your meal more satisfying. In this post, we explored the key ingredients and cooking steps for Tomato Orzo Soup. I shared tips to enhance flavors and avoid common mistakes. We also looked at creative variations and storage methods to keep your soup fresh. Whether you want it vegan or with added protein, you have many options. Remember, the best soup is one that fits your taste and lifestyle. Enjoy making your Tomato Orzo Soup with these insights for a delicious result!$

A comforting and flavorful soup featuring orzo pasta, crushed tomatoes, and fresh spinach.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Italian

Servings 4

Calories 200 kcal

Ingredients

1 cup orzo pasta
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
28 oz crushed tomatoes
4 cups vegetable broth
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon sugar
to taste salt and pepper
1 cup baby spinach
1 tablespoon fresh lemon juice
for garnish fresh basil leaves

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
Stir in the crushed tomatoes, vegetable broth, dried basil, dried oregano, and sugar. Bring the mixture to a simmer.
Once simmering, add the orzo pasta. Cook for about 8-10 minutes, or until the orzo is al dente, stirring occasionally.
Stir in the baby spinach and let it wilt for about 2 minutes.
Add fresh lemon juice, and season the soup with salt and pepper to taste.
Serve hot, garnished with fresh basil leaves.

Notes

Add more vegetables for extra nutrition.

Keyword easy, orzo, soup, vegetarian