There are so many tomato soup recipes out there, and I have made some before that I loved. But I wanted to try something different tonight, so a quick jaunt around Pinterest turned up this recipe. It's healthy and quick, which sounded good to me. It has orzo in it, which I love, and it's creamy but not from cream; it calls for Greek yogurt! Oh, and it even has a touch of brown sugar in there. That then and there was the deciding factor for me, so this soup became our dinner.
The soup was really easy and quick to throw together, and we were eating in about a half hour. It's very good: it has a tang from the yogurt, along with a smooth creaminess from all being blended together. The orzo gives it good texture (I am not a huge fan of soups with nothing in them! I actually left a lot of stuff unblended because I like my soup to have some heft.). We all liked it and it was quite good heated up for lunch once we were back to work (boo! 36 days left....)
|My soup with the caprese sandwiches Mark made|
creamy tomato orzo soup
from Two Peas and Their Pod
2 cloves garlic, minced
2 bay leaves
3-15 ounce cans diced tomatoes
1-15 ounce can vegetable broth
1 teaspoon brown sugar
1/4 cup chopped fresh basil
Dash of crushed red pepper flakes
Salt and freshly ground black pepper, to taste
1/2 cup plain Greek yogurt
1 cup cooked orzo pasta
1) In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until tender, about 5 minutes. Stir in the bay leaves.