Tomato-Basil Orzo Soup
Originally published as Tomato-Basil Orzo Soup in Simple & Delicious September/October 2007, p35 "Tender pasta, sauteed vegetables and lots of flavor…this tasty soup comes really close to the tomato rosamarina soup they serve in the best Greek restaurants in Chicago," writes Mary Lu Wasniewski from Orland Park, Illinois. "I like it with a small Greek salad and pita chips. Enjoy!"
Originally published as Tomato-Basil Orzo Soup in Simple & Delicious September/October 2007, p35 "Tender pasta, sauteed vegetables and lots of flavor…this tasty soup comes really close to the tomato rosamarina soup they serve in the best Greek restaurants in Chicago," writes Mary Lu Wasniewski from Orland Park, Illinois. "I like it with a small Greek salad and pita chips. Enjoy!"
- Carbohydrate 10.3074833333333 g
- Cholesterol 473.748333333333 mg
- Fat 96.176166668114 g
- Fiber 0 g
- Protein 116.21005 g
- Saturated Fat 26.9624600001999 g
- Serving Size 1 1 (905g)
- Sodium 434.297500000029 mg
- Sugar 10.3074833333333 g
- Trans Fat 8.08500666670586 g
- Calories 1403 calories
Step-by-step
- In a small saucepan, saute the carrot, celery, onion, basil, oregano and thyme in oil for 8-10 minutes or until vegetables are crisp-tender.
- Add soup and broth. Bring to a boil. Stir in orzo. Reduce heat; simmer, uncovered, for 10-12 minutes or until orzo and vegetables are tender.
The Sautéing Stage
Dice the carrots, celery, and onions to uniform dimensions under one-quarter inch so they cook evenly during the eight to ten minute window in the saucepan. Allowing the dried basil, oregano, and thyme to bloom directly in the two tablespoons of olive oil before adding any liquid releases their fat-soluble compounds much more effectively than dropping them into the broth later. If the heat is too high, the aromatics will scorch and impart an acrid bitterness to the oil.
Managing the Orzo
Dropping the uncooked orzo straight into the boiling soup mixture requires strict attention because small pasta shapes absorb liquid rapidly and stick to the bottom of thin saucepans. Stir frequently during the ten to twelve minute simmer to prevent the starch from settling and burning, removing the pan from the burner the exact moment the orzo reaches al dente. Overcooked pasta will continue to swell and completely absorb the remaining broth, transforming a silky soup into a dense porridge.
Equipment and Adjustments
A heavy-bottomed three-quart saucepan provides the ideal thermal mass for regulating the simmer without hotspots. Cooks lacking a heavy pot can use a standard saucepan placed over a heat diffuser ring to prevent scorching along the base. When the ready-to-serve tomato soup base varies in sodium concentration, adjust the added chicken broth with unseasoned water to maintain balance.
