Tomato Orzo Soup
Sunday, October 17, 2010 at 3:13PM
Melissa in Soup


Joel wasn't feeling too well last week, so when I asked him what he wanted for dinner Monday night, he said not much.  He suggested tomato soup with grilled cheese, which is always fine by me, especially since it was rainy and cool outside.  Even though I'm happy with some good old Campbell's from a can (gasp!), I know Joel only likes homemade tomato soup.  I came across this recipe on Stephanie Cooks, and it looked delicious.  I did omit the carrots and celery from this dish, since I didn't have any on hand, but I'm sure it would have tasted just as delicious with them added.  I especially liked that this recipe made about 13 cups of soup because that took care of lunches every day last week!

1 cup Onion, finely diced
1/2 cup Celery, finely diced (I omitted)
1/2 cup Carrot, finely diced (I omitted)
2 tablespoons Olive Oil
4 Garlic Cloves, minced
1 can (28 ounces) Diced Tomatoes
1 can (28 ounces) Crushed Tomatoes
1 carton (32 ounces) Vegetable Stock
Salt & Pepper, to taste
1 1/4 cup Orzo Pasta
1/2 cup Sour Cream
2 tablespoons Fresh Basil, chopped

Add the onions, celery, carrots, and olive oil to a large stock pot.  Cook on medium-high heat for 6-7 minutes, stirring occasionally.  Add the garlic and cook until the vegetables are tender, about 2 more minutes.  Add the diced and crushed tomatoes and simmer for about 10 minutes.  Add the stock and return to a simmer.  Season to taste with salt and pepper.  Add the pasta.  Simmer for 8-10 minutes, stirring often, until the pasta is firm but tender.  Remove from heat, add sour cream, and fold in the basil.

Article originally appeared on Fried Ice and Donut Holes (http://friediceanddonutholes.com/).
See website for complete article licensing information.