Tomato and Orzo Soup with Gorgonzola recipe

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Ingredients

1 tablespoon olive oil
½ onion, finely chopped
2 cloves garlic, minced
3 (14.5 ounce) cans diced tomatoes
1 (14.5 ounce) can fat-free chicken broth
1 tablespoon dried basil
1 tablespoon dried oregano
¼ teaspoon cayenne pepper
salt and ground black pepper to taste
5 ounces crumbled Gorgonzola cheese
1 cup cooked orzo
⅓ cup sour cream

Nutrition Info

309.9 calories
carbohydrate: 34 g
cholesterol: 30.6 mg
fat: 12.2 g
fiber: 3.4 g
protein: 13.7 g
saturatedFat: 6.3 g
servingSize: -
sodium: 697.2 mg
sugar: 6.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a large pot over medium-high heat. Add onion and garlic and cook until tender, 5 to 7 minutes. Add diced tomatoes, chicken broth, basil, oregano, cayenne, salt, and pepper. Reduce heat to low and let simmer for 20 minutes.

  2. Transfer mixture carefully to a blender in batches and puree, return to the pot. Stir in Gorgonzola cheese, orzo, and sour cream. Continue to simmer until heated through, 5 to 10 minutes.

Recipe Yield

6 servings

Recipe Note

With a snowstorm going on outside, I was craving a warm comfort soup. Inspired by the tomato soup of a well-known local chef and four boxes of orzo in the pantry, I came up with this yummy soup. Serve topped with buttered croutons.

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