Warmer weather is finally starting to show it’s face after a long winter. However, I’m willing to bet that we have one last cold snap headed our way before summertime, and I’m ready with this chunky tomato orzo soup!
I have been dreaming of summer tomatoes, refusing to buy fresh at the store (they are just not as good). Luckily, canned tomatoes pack great flavor, perfect for soup!
I used both diced tomatoes and crushed tomatoes in this recipe. I used lots of chunky aromatic veggies as a base for my soup, so I figured, why not chunky tomatoes too?
The crushed tomatoes add a smooth velvety texture that helps all the chunky veggies to unite. I love pasta, so I added the orzo for a touch of comfort food delight.
Variations to the Chunky Tomato Orzo Soup recipe:
- Taste test for salt. I found if I use no salt added tomatoes, that I prefer to add 1/4 tsp sea salt. Vegetable broth brands will vary as well in sodium content, so again, adjust salt to taste.
- To make a smooth soup, or a soup for kids or picky eaters, puree the soup in a blender before adding the orzo.
- Mix in some protein. I tried both chickpeas and white beans, and preferred the chickpeas.
Chunky Tomato Orzo Soup
Prep time
Cook time
Total time
Author: Alison's Allspice
Recipe type: Entree
Serves: 4 servings
Ingredients
- 1 medium onion, diced
- 2 celery stalks, diced
- 1 large or 2 small carrots, diced
- 1 TBS olive oil
- ¼ tsp each: black pepper, thyme, and basil
- 1 bay leaf
- 15 oz can diced tomatoes
- 15 oz can crushed tomatoes
- 3 cups vegetable broth
- ½ cup orzo (preferably whole wheat)
- 1 TBS red wine vinegar
Instructions
- Combine the onion, celery, carrot, and olive oil in a medium dutch oven or stock pot. Put over medium heat and cook for 15 minutes, or until the veggies and soften.
- Mix in black pepper, thyme, basil, bay leaf, both cans of tomatoes, and vegetable broth. Bring to a simmer and cook for 15 minutes.
- Mix in orzo and cook for 10 minutes.
- Remove from heat and mix in red wine vinegar. Serve.
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