Tomato Pesto Orzo Soup
Tomatoes are cooked with onions, garlic, basil, orzo pasta and more then topped with bright, flavorful pesto. 30 minute hearty, delicious soup!
Equipment
- Immersion blender
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 yellow onion, diced
- 4 cloves fresh garlic, minced or chopped
- 2 cans (28 oz each) San Marzano whole canned tomatoes
- 3 tablespoons tomato paste
- 1 tablespoon granulated sugar
- 1 teaspoon dried Italian seasoning
- 6 cups chicken or vegetable broth
- 1 cup fresh basil leaves
- 1 1/4 cup orzo pasta
- Kosher salt, to taste
- freshly ground black pepper, to taste
- 1 cup prepared pesto
Instructions
- Heat a large stock pot or enameled cast iron pot to medium-high heat. Add olive oil and onions then saute until onions are soft, about 3-5 minutes.
- Add garlic then cook for 1-2 minutes. Add tomatoes, tomato paste, sugar, and Italian seasoning then stir to combine. Stir in broth and fresh basil. Bring to a low boil then lower to simmer. Cover and cook 15 minutes.
- Use an immersion blender to puree soup until smooth.
- Add orzo pasta then stir to combine. Cook for 10-15 more minutes or until orzo is tender. Stir often to prevent orzo from sticking to bottom of pot.
- Taste and add salt and pepper as needed. The salt level really depends on what kind of broth you use.
- Top individual bowls of soup with a heaping tablespoon of pesto. Stir to combine. Serve with crusty bread if desired.
Notes
- It is an absolute must that you use HIGH QUALITY canned San Marzano tomatoes. They cost a little more than other brands but 100% worth it. San Marzano tomatoes are imported from Italy and the quality and taste are unmatched.
Tried this recipe?Let us know how it was!