Hearty Tomato and Orzo Soup

When we got up this morning it was -7*C  (which is about 19*F) so below freezing.   That's pretty cold, especially in our house where we don't have forced air heating, or a wood stove or a basement beneath the house, just cement and ground . . .  very old windows and not a lot of insulation.  It was pretty cold to say the least!



Days like this are soup days.   Hot soup and winter are perfect partners.   Nobody feels like indulging in a hot bowl of soup in the summer time . . .  but on a freezing cold day, there is nothing like it!



This soup is a bit of a cheat because it uses a tin of soup as it's base.  Good old fashioned tomato soup.  I like Heinz.  It's my favourite as far as tinned tomato soups go.  This is a little bit more than opening a tin however, as you bulk it up by sauteeing some vegetables and herbs to give it a bit more heartiness . . .  and add some chicken stock.  You also add a bit of orzo pasta.  I used red onions because they added a bit of colour.



Of course the greatest "go-with" to have with tomato soup is a grilled cheese . . .  I did that, but then cut them into little star shaped "croutons" to float on top of the soup.



I cannot claim the inspiration for that.  I think Ina Garten was the first person I saw using grilled cheeses for croutons on tomato soup.  I can only claim the inspiration for cutting them into stars.   I think they were kinda cute . . .  and they definitely rounded out the meal to make it a rib sticking  warming feast for the eyes as well as the belly!  The recipe serves two but can easily be multiplied.

*Hearty Tomato and Orzo Soup*

Serves 2

Printable Recipe  

For when you want a little something to warm you up but you don't want to wait ages to get it.  Delicious, easy and quick to throw together. 

1 medium carrot, peeled and coarsely chopped

1 stalk of celery, trimmed and coarsely chopped

1 small onion, peeled and coarsely chopped

2 TBS olive oil

1/8 tsp each dried thyme, basil and oregano

1 (400g) tin of ready to serve tomato soup (19 ounce tin)

225ml of chicken broth

75g of uncooked orzo pasta (1/3 cup)
salt and pepper to taste

Croutons to garnish if desired 

Heat the oil in a medium saucepan.  Add the vegetables and herbs.  Cook, stirring occasionally, without browning, over medium heat until the vegetables are crispy tender.   Add the soup and the chicken broth.   Bring to the boil.   Stir in the orzo and reduce to a simmer. 

 


Simmer, uncovered ror 10 to 12 minutes, or until the pasta and vegetables are completely tender.   Taste and adjust seasoning as desired.   Ladle out into heated bowls and serve immediately.