Easy Weeknight Creamy Tomato Soup with Orzo
Thus creamy tomato soup with orzo is a a vegetarian favorite. It's quick, easy, filing and delicious.
Print Recipe
Equipment
- soup pot
- Saucepan
- Stove
Ingredients
- 3 tbsp olive oil
- 2 32 oz. cans tomato puree
- 1 32 oz. can crushed tomatoes
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried basil
- 32 oz vegetable broth
- 1 15 oz can evaporated milk
- 1 cup half and half
- 8 ozs. orzo
- salt and pepper to taste
- freshly grated parmesan cheese
Instructions
- In a large soup pot, heat 3 tablespoons olive oil over medium heat.
- Add 2 cans of tomato puree, 1 can of crushed tomatoes and 32 ounces of vegetable broth. Bring to a boil.
- Reduce heat. Stir in 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon dried basil. Add evaporated milk and half and half and stir until well combined. Bring to a simmer, but do not let the pot boil over.
- Meanwhile, fill a medium saucepan 3/4 full with water and bring to a boil. Add orzo and cook for about 8 minutes, until al dente.
- Drain orzo and add to soup pot.
- Serve with grated parmesan cheese, if desired.
Notes
If you prefer a thicker soup, you can swap one of the cans of puree for a second can of crushed tomatoes. Or, if you don't like your soup chunky, use three cans of pureed tomatoes.
For a richer soup, reduce evaporated milk to 8 ounces, and use a full cup of half and half.
Feel free to add additional spices to mix things up. Crushed pepper is also great. Or add some hot sauce.
We love to eat this soup with gooey grilled cheese.
For a richer soup, reduce evaporated milk to 8 ounces, and use a full cup of half and half.
Feel free to add additional spices to mix things up. Crushed pepper is also great. Or add some hot sauce.
We love to eat this soup with gooey grilled cheese.
