Description
A smoky and comforting bowl of orzo soup featuring fire-roasted tomatoes and fresh basil, perfect as a light main or starter.
Ingredients
Scale
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 4 cups fire-roasted tomatoes, coarsely chopped (canned or home-roasted)
- 4 cups low-sodium vegetable or chicken broth, warm
- 3/4 cup orzo pasta, rinsed
- 1 cup fresh basil leaves, finely sliced
- 2 tbsp unsalted butter, room temperature
- 1/4 cup grated Parmesan, plus extra for serving
- 1 tsp kosher salt, to taste
- 1/4 tsp freshly ground black pepper
- Pinch of red pepper flakes (optional)
Instructions
- If using fresh tomatoes, halve and char under a broiler or on a hot cast-iron skillet until skins blister and edges blacken; roughly chop. If using canned fire-roasted tomatoes, skip this step.
- Heat olive oil in a heavy-bottomed pot over medium heat. Add diced onion and a pinch of salt; cook until translucent and soft (about 6–8 minutes). Add garlic and cook 30–45 seconds until fragrant.
- Add the fire-roasted tomatoes and stir, scraping any fond from the bottom. Pour in warm broth and bring to a gentle simmer.
- Add rinsed orzo, stir, and simmer uncovered for 8–10 minutes, until the orzo is al dente and the broth has slightly thickened.
- Remove pot from heat. Stir in room-temperature butter, grated Parmesan, and most of the basil. Adjust seasoning with salt, pepper, and a pinch of red pepper flakes if desired.
- Ladle into bowls and garnish with reserved basil and an extra dusting of Parmesan.
Notes
For a richer soup, stir in 1/2 cup heavy cream instead of butter. For a vegetarian option, use vegetable broth and omit the butter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg