Creamy Tomato Orzo Soup
This Creamy Tomato Orzo Soup is easy to make and loaded with flavor. It's the perfect meal on a cold winter day!
Servings: 6 servings
Calories: 201kcal
Ingredients
- 1 Tbsp olive oil
- 1 medium yellow onion chopped
- 1 tsp garlic minced
- ½ Tbsp brown sugar
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp dried basil
- 1 tsp dried oregano
- 2 28-oz. cans crushed tomatoes (preferably San Marzano variety), undrained
- 2 cups low-sodium chicken stock see note
- ¼ cup Parmesan cheese grated
- 1½ cups orzo pasta cooked
- 1 6-oz. container plain Greek yogurt
- {for topping} feta cheese
- {for topping} fresh basil chopped
Instructions
- Using a Dutch oven or large saucepan, add olive oil and place over medium heat. Once hot, add onion and saute, stirring occasionally, for 4-5 minutes.
- Add garlic, brown sugar, salt, pepper, basil and oregano; stir and continue cooking for 2-3 more minutes.
- Add tomatoes, chicken stock and Parmesan cheese. Bring to a simmer and cook uncovered for 15-20 minutes, stirring occasionally.
- Meanwhile, cook the orzo pasta according to package instructions; set cooked pasta aside.
- Using an immersion blender, blend the soup until smooth. Stir in cooked orzo pasta and Greek yogurt.
- Before serving, garnish with feta cheese and fresh basil.
Notes
2 cups of chicken stock yields a fairly thick soup, but that's how I personally like it. Feel free to add up to 4 total cups of stock to thin this soup out a bit...it's your choice!
Nutrition
Calories: 201kcal | Carbohydrates: 32g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 481mg | Potassium: 178mg | Fiber: 1g | Sugar: 2g | Vitamin A: 35IU | Vitamin C: 1.5mg | Calcium: 70mg | Iron: 0.9mg
