Tomato Soup with Orzo

1. 1
   saute · ~6 min

   Sauté the onion and garlic.

   1.Heat olive oil in a large pot over medium heat.

   2.Add diced onion and cook until softened and translucent, about 4-5 minutes.

   3.Add minced garlic and cook until fragrant, about 30 seconds.

   TIPDon't let the garlic brown — it turns bitter. Stir constantly and keep the heat medium.
2. 2
   simmer · ~10 min

   Cook the tomatoes down.

   1.Add chopped tomatoes to the pot and stir to combine.

   2.Cook for 8-10 minutes, stirring occasionally, until tomatoes break down and release their juices.

   3.Add water, salt, black pepper, and sugar. Bring to a boil.

   TIPUse the back of your spoon to gently crush the tomatoes as they soften — this speeds up the breakdown.
3. 3
   boil · ~10 min

   Add orzo and cook.

   1.Once boiling, add the orzo pasta to the pot.

   2.Reduce heat to a gentle simmer and cook for 8-10 minutes, until orzo is tender.

   3.Stir occasionally to prevent orzo from sticking to the bottom.

   TIPOrzo absorbs liquid quickly. If the soup gets too thick before the pasta is done, add a splash of hot water.
4. 4
   mix · ~2 min

   Blend until smooth.

   Remove the pot from heat. Using an immersion blender, carefully blend the soup until smooth and creamy. For a countertop blender, work in batches and vent the lid to release steam.

   TIPFor a chunkier texture, blend only half the soup and leave the rest as-is.
5. 5
   simmer · ~2 min

   Finish and adjust seasoning.

   1.Return the blended soup to the pot and place over low heat.

   2.Taste and adjust salt and pepper as needed.

   3.Stir in half of the torn basil leaves and warm through for 2 minutes.
6. 6
   serve

   Ladle into bowls and garnish with remaining fresh basil.

   TIPA drizzle of good olive oil and a crack of black pepper on top makes each bowl shine.

Cuisines we love