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Quick Tomato Orzo Soup

This simple and comforting tomato orzo soup comes together in just minutes, making it a healthy option for busy weeknights or casual gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup orzo pasta
  • 4 cups vegetable broth Substitute with chicken broth for a non-vegetarian option.
  • 1 can (14 oz) diced tomatoes Include juice in the recipe.
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • to taste Salt and pepper
  • 2 tbsp olive oil
  • to garnish Fresh basil

Method
 

Cooking
  1. In a large pot, heat olive oil over medium heat.
  2. Add chopped onion and sauté until soft, about 5 minutes.
  3. Stir in minced garlic and cook for an additional minute.
  4. Add diced tomatoes (with juice), vegetable broth, dried basil, oregano, salt, and pepper. Bring to a boil.
  5. Stir in the orzo and reduce heat to a simmer.
  6. Cook until the orzo is tender, about 8-10 minutes.
  7. Serve hot, garnished with fresh basil.

Notes

For creamy soup, add a splash of heavy cream or sour cream before serving. Adjust seasoning to your taste; consider adding thyme or red pepper flakes. For extra vegetables, add spinach, kale, or carrots. Leftovers can be stored in an airtight container for 3-4 days or frozen for up to 3 months.