Fall is just around the corner. There is nothing better than homemade Tomato and Orzo soup on a cool fall day.
Wondering what to make with all those tomatoes that are ripening up in your garden? Make a batch of homemade tomato and orzo soup.
This Tomato and Orzo Soup is easy, healthy, comforting and loaded with vegetables.
- 2 Tbs. olive oil
- 3 cloves garlic, minced (1 Tbs.)
- 1 medium onion, chopped (1 ½ cups)
- 2 medium carrots, sliced (1 cup)
- 2 ribs celery, chopped (½ cup)
- 1 small zucchini, sliced (1 cup)
- 2 cups low-sodium vegetable broth
- 2 15-oz. cans diced tomatoes or 4 large tomatoes, seeded and coarsely chopped
- 1 cup dried orzo
- ½ bunch (6 oz.) Swiss chard, chopped
- ½ tsp. chopped fresh thyme
- ½ cup torn fresh basil
- Garnish with parsley
- Heat oil in large saucepan over medium heat. Add garlic and cook 1 minute, or until garlic is fragrant. Stir in onion, carrots, celery, zucchini, and cook 10 to 15 minutes, or until onions are soft.
- Add broth, tomatoes, and orzo into soup, and season with salt and pepper, if desired.
- Simmer 10-15 minutes.
- Add Swiss chard and thyme; simmer 5 minutes more, or until chard is wilted. Remove pan from heat, and stir in basil.