Orzo Tomato Soup Recipes

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TOMATO ORZO SOUP



Tomato Orzo Soup image

Made with simple ingredients, this easy and quick to make homemade vegetarian Tomato Orzo Soup is a delicious, hearty and healthy meal.

Provided by Fida | Sweet and Savoury Pursuits

Categories     Soup

Time 40m

Number Of Ingredients 16

1 tablespoon olive oil
1 tablespoon butter
1 small onion (diced)
3 medium garlic cloves (minced)
1 cup carrots (chopped)
1 cup celery (chopped)
6 cups broth (vegetable or chicken)
2 cups crushed tomatoes (strained tomatoes or tomato sauce also works)
salt and black pepper (to taste)
2 bay leaves
½ teaspoon dried basil
½ teaspoon dried oregano
1 bay leaf (optional)
¾ cup orzo pasta (or pasta of choice)
5 cups spinach
Optional Topping: Freshly grated Parmesan cheese

Steps:

  • In a large heavy-bottomed pot, heat the butter and olive oil over medium-high heat.
  • Add onion, saute for 2 to 3 minutes. Add the garlic, carrots and celery and saute for an additional 4 minutes.
  • Add broth, crushed tomatoes, bay leaves, dried basil, dried oregano and season with salt and pepper. Let the soup come to a boil and add the orzo or pasta of choice. Reduce heat to a simmer and cook until pasta is al dente, stirring occasionally so orzo doesn't stick.
  • Taste to adjust seasoning and add spinach. Once wilted, remove bay leaves and serve soup with freshly grated Parmesan and fresh basil (if available).

Nutrition Facts : Calories 169 kcal, Carbohydrate 28 g, Protein 5 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 1096 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

GREEK TOMATO SOUP WITH ORZO



Greek Tomato Soup with Orzo image

My recipe for manestra, which means "orzo" in Greek, is a straightforward and very easy to make recipe. You only need a few steps to transform simple ingredients into a creamy one-pot-wonder in about 30 minutes. -Kiki Vagianos, Melrose, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 9

2 tablespoons olive oil
1 medium onion, chopped
1-1/4 cups uncooked whole wheat orzo pasta
2 cans (14-1/2 ounces each) whole tomatoes, undrained, coarsely chopped
3 cups reduced-sodium chicken broth
2 teaspoons dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
Optional: Crumbled feta cheese and minced fresh basil

Steps:

  • In large saucepan, heat oil over medium heat; saute onion until tender, 3-5 minutes. Add orzo; cook and stir until lightly toasted., Stir in tomatoes, broth and seasonings; bring to a boil. Reduce heat; simmer, covered, until orzo is tender, 15-20 minutes, stirring occasionally. If desired, top with feta and basil. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 299 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 882mg sodium, Carbohydrate 47g carbohydrate (7g sugars, Fiber 12g fiber), Protein 11g protein.

BASIL TOMATO SOUP WITH ORZO



Basil Tomato Soup with Orzo image

The soup is so scrumptious that it is worth the time it takes to cut up the fresh basil. I believe it is even better the next day, after the flavors have had a chance to blend in the refrigerator overnight.-Tonia Billbe, Elmira, New York

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 16 servings (4-1/2 quarts).

Number Of Ingredients 11

1 large onion, chopped
1/4 cup butter, cubed
2 garlic cloves, minced
3 cans (28 ounces each) crushed tomatoes
1 carton (32 ounces) chicken broth
1 cup loosely packed basil leaves, chopped
1 tablespoon sugar
1/2 teaspoon pepper
1-1/4 cups uncooked orzo pasta
1 cup heavy whipping cream
1/2 cup grated Romano cheese

Steps:

  • In a Dutch oven, saute onion in butter for 3 minutes. Add garlic; cook 1-2 minutes longer or until onion is tender. Stir in the tomatoes, broth, basil, sugar and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Meanwhile, cook the orzo according to package directions; drain. Add orzo and cream to soup; heat through (do not boil). Sprinkle servings with cheese.

Nutrition Facts : Calories 208 calories, Fat 10g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 607mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 3g fiber), Protein 7g protein.

TOMATO AND ORZO SOUP WITH GORGONZOLA



Tomato and Orzo Soup with Gorgonzola image

With a snowstorm going on outside, I was craving a warm comfort soup. Inspired by the tomato soup of a well-known local chef and four boxes of orzo in the pantry, I came up with this yummy soup. Serve topped with buttered croutons.

Provided by Coleene

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil
½ onion, finely chopped
2 cloves garlic, minced
3 (14.5 ounce) cans diced tomatoes
1 (14.5 ounce) can fat-free chicken broth
1 tablespoon dried basil
1 tablespoon dried oregano
¼ teaspoon cayenne pepper
salt and ground black pepper to taste
5 ounces crumbled Gorgonzola cheese
1 cup cooked orzo
⅓ cup sour cream

Steps:

  • Heat olive oil in a large pot over medium-high heat. Add onion and garlic and cook until tender, 5 to 7 minutes. Add diced tomatoes, chicken broth, basil, oregano, cayenne, salt, and pepper. Reduce heat to low and let simmer for 20 minutes.
  • Transfer mixture carefully to a blender in batches and puree; return to the pot. Stir in Gorgonzola cheese, orzo, and sour cream. Continue to simmer until heated through, 5 to 10 minutes.

Nutrition Facts : Calories 309.9 calories, Carbohydrate 34 g, Cholesterol 30.6 mg, Fat 12.2 g, Fiber 3.4 g, Protein 13.7 g, SaturatedFat 6.3 g, Sodium 697.2 mg, Sugar 6.9 g

ORZO & TOMATO SOUP



Orzo & tomato soup image

Make our simple, budget-friendly tomato, orzo and chickpea soup in just 30 minutes. This easy, vegetarian family meal is healthy and even low fat

Provided by Miriam Nice

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 11

2 tbsp olive oil
1 onion, chopped
2 celery sticks, chopped
2 garlic cloves, crushed
1 tbsp tomato purée
400g can chopped tomatoes
400g can chickpeas
150g orzo pasta
700ml vegetable stock
2 tbsp basil pesto
crusty bread, to serve

Steps:

  • Heat 1 tbsp olive oil in a large saucepan. Add the onion and celery and fry for 10-15 mins, or until starting to soften, then add the garlic and cook for 1 min more. Stir in all the other ingredients, except for the pesto and remaining oil, and bring to the boil.
  • Reduce the heat and leave to simmer for 6-8 mins, or until the orzo is tender. Season to taste, then ladle into bowls.
  • Stir the remaining oil with the pesto, then drizzle over the soup. Serve with chunks of crusty bread.

Nutrition Facts : Calories 349 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 12 grams protein, Sodium 0.6 milligram of sodium

ORZO TOMATO SOUP



Orzo Tomato Soup image

With a creamy tomato base, and its homey and comforting flavour, Orzo Tomato Soup is prepared in thirty minutes and is gloriously delicious! Packed with chopped tomatoes, onion, garlic, and pasta, this soup is both hearty and comforting - a perfect supper on a cold, winter weeknight!

Provided by Lord Byron's Kitchen

Categories     Main Course

Time 30m

Number Of Ingredients 12

2 tablespoons olive oil
1 large onion, (diced)
2 cloves garlic, (minced)
4 cups diced canned tomatoes, (with juice)
2 teaspoons dried oregano
1 teaspoon dried basil
3/4 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons tomato paste
4 cups vegetable stock
1 1/4 cups orzo, (uncooked)
1/4 cup parsley, (chopped)

Steps:

  • Place a heavy-bottomed pot on your stovetop and turn the heat to medium-high.
  • Add the olive oil and the diced onions. Stir to combine and cook the onions until they are soft and tender. You do not want to brown the onions, so 2-3 minutes is perfect.
  • Next, add the garlic and stir into the onions. Cook for 2 minutes more.
  • Now, pour in the canned diced tomatoes, along with the juice. Add the tomato paste. Add the dried oregano, dried basil, salt, and ground black pepper. Stir to combine.
  • Finally, pour in the vegetable stock. Stir to combine and allow the mixture to come to a boil.
  • Once bubbling, add the uncooked orzo. Stir well and continue to cook for 5-7 minutes, or until the orzo is cooked through.
  • Do not overcook the orzo! If you find that the soup is getting too thick, add more stock or water to the pot, but do so in 1/4 cup measurements. Stir well after each addition. Whether you add more stock or not, once the orzo is cooked, taste the soup and season once more with more salt if needed. Once you are happy with the seasoning, turn off the heat and stir through the chopped parsley.
  • Ladle the soup into bowls and serve immediately. You may top the soup with a tablespoon or two of heavy cream to add more creaminess to the soup. You may also add some grated parmesan. Serve with crusty bread.

Nutrition Facts : Calories 321 kcal, Carbohydrate 55 g, Protein 9 g, Fat 8 g, SaturatedFat 1 g, Sodium 821 mg, Fiber 6 g, Sugar 12 g, UnsaturatedFat 6 g, ServingSize 1 serving

TOMATO ORZO SOUP



Tomato Orzo Soup image

Make and share this Tomato Orzo Soup recipe from Food.com.

Provided by ellie3763

Categories     Vegetable

Time 35m

Yield 13 cups, 8 serving(s)

Number Of Ingredients 13

1 cup onion, diced fine
1/2 cup celery, diced fine
1/2 cup carrot, diced fine
2 tablespoons olive oil
4 garlic cloves, minced
1 (28 ounce) can diced tomatoes
1 (28 ounce) can crushed tomatoes
32 ounces vegetable stock
salt
cracked black pepper
1 1/4 cups orzo pasta
1/2 cup reduced fat sour cream
2 tablespoons chopped fresh basil

Steps:

  • Add onions, celery, and carrots and olive oil to large stockpot on medium-high. Cook, stirring, 6-7 minute Add chopped garlic. Cook 2 min, until vegetables are tender.
  • Add all tomatoes; simmer about 10 minute Add stock; return to simmer. Season to taste with salt and pepper.
  • Add pasta. Simmer 8-10 min, stirring often, until pasta is firm but tender. Remove from heat.
  • Add sour cream to soup; fold in basil. Ladle into warmed bowls to serve.

Nutrition Facts : Calories 223.8, Fat 7.2, SaturatedFat 2.5, Cholesterol 6.3, Sodium 447.7, Carbohydrate 36, Fiber 4.2, Sugar 9.1, Protein 5.8

TOMATO ORZO SOUP



Tomato Orzo Soup image

Years ago a friend of mine was a chef at a restaurant on Broadway in Saskatoon called Nino's. He used to make this soup, and I've tried several recipes over the years and they never really tasted close. I fiddled around with what I liked about other recipes and came up with this. Feel free to add more Orzo depending on your tastes, in our house there are hardly any leftovers. The recipe doubles and triples well.

Provided by Diamond Dave

Categories     < 15 Mins

Time 15m

Yield 1 Cup, 7-8 serving(s)

Number Of Ingredients 8

796 ml diced tomatoes (Regular or Italian)
284 ml tomato soup
1 cup orzo pasta
1 cup chicken broth
2 tablespoons parsley flakes (fresh or dried)
1 tablespoon basil leaves (fresh or dried)
2 teaspoons fresh cracked pepper
1/3 cup parmesan cheese

Steps:

  • Cook Orzo Pasta al dente (use sea salt for the best results).
  • Put Diced tomatoes and tomato soup in a blender and blend til smooth.
  • Put blended mix into pot along with chicken broth, al dente Orzo, Parsley, Basil and Back Pepper.
  • Bring to a boil, stir constantly.
  • Remove from heat.
  • Add Parmesan, stir and serve.
  • Enjoy!

Nutrition Facts : Calories 174.8, Fat 2.4, SaturatedFat 1.1, Cholesterol 4.2, Sodium 681.6, Carbohydrate 32.2, Fiber 3.3, Sugar 8.6, Protein 7.5

ORZO WITH TOMATOES



Orzo With Tomatoes image

Provided by Pierre Franey

Categories     easy, quick, pastas, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

6 cups water
Salt to taste
3/4 cup orzo (rice-shaped pasta)
2 tablespoons olive oil
1 teaspoon minced garlic
1/2 pound ripe plum tomatoes, cored and cut into 1/3-inch cubes
Freshly ground pepper to taste
2 tablespoons loosely packed shredded fresh basil or Italian parsley
2 tablespoons freshly grated Parmesan cheese

Steps:

  • Bring water with salt to a boil in a saucepan. Add orzo and cook, stirring, for about 10 minutes or until tender. Do not overcook. Drain.
  • Meanwhile, heat oil in a saucepan and add garlic. Cook briefly, stirring; do not brown. Add tomatoes, salt and pepper. Stir and cook for 3 minutes. Add orzo, basil and cheese. Blend well and serve.

Nutrition Facts : @context http, Calories 176, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 1046 milligrams, Sugar 2 grams

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Top Asked Questions

How to cook orzo soup with vegetables?
Directions. In a small saucepan, saute the carrot, celery, onion, basil, oregano and thyme in oil for 8-10 minutes or until vegetables are crisp-tender. Add soup and broth. Bring to a boil. Stir in orzo. Reduce heat; simmer, uncovered, for 10-12 minutes or until orzo and vegetables are tender.
How to cook orzo pasta?
In a large saucepan, heat oil over medium heat; saute onion until tender, 3-5 minutes. Add orzo; cook and stir until lightly toasted. Stir in tomatoes, broth and seasonings; bring to a boil. Reduce heat; simmer, covered, until orzo is tender, 15-20 minutes, stirring occasionally. If desired, top with feta and basil.
How to make tomato soup with olive oil?
Add Olive Oil to a large soup pot. Heat and then add carrots, onions, celery. Cook, until while chopping the garlic. Add chopped garlic. Cook 2 minutes to release the flavors. Add the tomatoes, vegetable stock and season to taste with salt and pepper.
How do you cook orzo with celery?
Add the onion and celery and fry for 10-15 mins, or until starting to soften, then add the garlic and cook for 1 min more. Stir in all the other ingredients, except for the pesto and remaining oil, and bring to the boil. Reduce the heat and leave to simmer for 6-8 mins, or until the orzo is tender. Season to taste, then ladle into bowls.

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