Tomato, basil & orzo soup

An easy, filling and delicious soup

I’ve been trying to cook soup more for easy lunches as it’s so handy to make in big batches and just reheat, but I do often find that I’m hungry an hour after eating it unless I’ve had bread with it! That’s why I tried out this tomato, basil and orzo soup. The orzo just adds a little more texture and filling power.

I nearly always use chopped tomatoes in soups, as generally I don’t have the time to roast fresh tomatoes and I think the results using chopped are often just as good, if not better!

A real key to  good tasting tomato soup is getting the level of salt right- once it’s blended try it, and if it tastes a little dull, try adding a few more grinds of salt- it’s amazing what a difference it makes when you get it just right- it just gives it that lift and brings out all of the flavours!

 

My Recipe

Serves: 4-6
Syns: none
Healthy Extra:

Ingredients

  • 2 tins chopped tomatoes
  • 2 carrots, washed but unpeeled and roughly chopped
  • 2 cloves garlic, chopped finely
  • 1 onion, peeled and diced (pre-chopped frozen onion is also perfect!)
  • 1 litre vegetable stock
  • 1 large handful fresh basil leaves
  • 1 tsp oregano
  • 225g orzo
  • salt and pepper (read the note above about salt levels- it's key!)
  • low calorie cooking spray or spray oil

Method

  1. In a large, deep pan, fry the onion and garlic using low calorie cooking spray/spray oil for 2-3 minutes until the onion has softened
  2. Add the tinned tomatoes, vegetable stock, oregano and carrots and simmer, uncovered, on a low heat for 30 minutes
  3. In the meantime, cook the orzo according to the packet instructions
  4. Season the soup, throw in the fresh basil, and blend using a hand blender or in a food processor until the soup is nice and smooth
  5. Stir in the drained orzo
  6. Season to taste with salt and pepper and serve with a little extra fresh basil

Additional Info

Grated parmesan on top of this is also lovely, and a few dried chilli flakes add a nice kick

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