one of my favorite soups from soup swap was a tomato orzo soup that my friend emily brought. I love tomato soup with grilled cheese but since this soup has orzo, you really don't even need a grilled cheese to accompany it. the great thing about soup swap was that we all left with tons of different soups. I shared all of my soups with stephen... but not this one, I devoured this one by myself.
I am back home for the forseeable future which means a regular grocery store trip to prepare for the week was in order. I've been dreaming of this soup ever since soup swap and it turned out to be amazing and super easy to make! every fall/winter season, I always make baked potato soup and broccoli cheese soup at least once. this tomato orzo soup will definitely be on my annual repeat list!
-3 T. good olive oil
-3 c. yellow onions, chopped (2 onions)
-1 T. minced garlic (3 cloves)
-4 cups vegetable stock
-1 (28-ounce) can crushed tomatoes, preferably san marzano
-salt and freshly ground black pepper
-1/2 c. orzo
-1/2 c. heavy cream
1. in a large pot or dutch oven, heat the olive oil over medium heat. add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. add the garlic and cook for 1 more minute.
2. stir in the vegetable stock, tomatoes, 1 tablespoon salt and 1 teaspoon pepper. bring the soup to a boil, then lower the heat and simmer for 15 minutes.
3. meanwhile, fill a medium pot with water, add 2 teaspoons salt and bring to a boil. add the orzo and cook for 7 minutes.
4. drain the orzo and add it to the soup. stir in the cream, return the soup to a simmer and cook for 10 more minutes, stirring frequently.
recipe adapted from the food network