A tasty twist on a tried and true soup classic.
It’s a dinner drama re-run and you’re unfortunately the main character…again. 30 minutes on the clock, a kid or two starting to lose it over their homework as you wonder, “WHAT’S FOR DINNER???!!!” Take a deep breath, look in your pantry, I bet you have just about everything to make this spot-on creamy tomato soup, so let’s get to it. You need to get dinner on the table.
Tomato soup is one of those comfort classics that you just never grow out of. Paired with a gooey grilled cheese sandwich, it’s the stuff of dinner legends. This soup is comfort food to just about anyone. It’s packed with veggies and a flavorful broth, which go undetected by my kids “healthy sensors.” My kids, bless their junk food loving hearts, think they’re getting away bowls filled to the brim with contraband, when in fact, they’ve just devoured a bowl of nutritional goodness. Gold star for this mom over here.
That’s nice and all, but I have a family to feed.
I’ve perfected this recipe over the last 20 years, so you know it’s good. And even in its’ can’t-get-any-better state, I totally made it better. I took a cue from whom other than Ina Garten and threw in some gluten-free orzo. This genius addition gives the soup the perfect amount of texture. If you don’t have any on hand, throw in a cup or so of your favorite cooked short pasta, tortellini is delicious as well.
As for the broth, I use whatever I have around. If I have homemade, great. If not, boxed or canned will do. And if I really, really have nothing else, chicken base (Better Than Bullion) has been known to save a few dinners around here.
Now off you go to embrace that silence that can only be brought to you by mouths happily full of food.
enjoy!
xx
the turnips and tantrums team
Creamy Tomato Soup with Orzo
Ingredients
- 1/4 cup olive oil
- 1 onion chopped
- 2 carrots peeled and chopped
- 2 garlic cloves minced
- 1/4 tsp red pepper flake
- 28 oz Canned San Marzano Tomatoes crushed
- 4 cups chicken broth
- 1/4 cup cream
- 1 cup cooked gluten free orzo about 1/2 cup uncooked
- 1/4 cup fresh basil leaves or 1 tbsp dried if you really have to.
- salt and pepper
Instructions
- In a large dutch oven or stock pot, over medium high heat, add oil. While heating, prepare the veggies.
- Add carrots, onion and red pepper flake. Saute until onions are translucent. About 5-7 minutes.
- Add garlic and saute until fragrant, about 1 minute.
- Add tomatoes and broth, bring to a boil and simmer covered for 20 minutes. (This is a good time to cook your orzo or pasta separately).
- Using a submersion blender, blend until smooth.
- Add cream and orzo, simmer for 2-3 minutes.
- Serve with fresh basil and your favorite grilled cheese.
- Add 2 tsp salt and half a tsp freshly ground black pepper. Add more at the end if needed.
Notes
Nutrition
Recipe Source: Soup is a Turnips + Tantrums original, with a little orzo genius from Ina Garten.