Labels

Bread (7) Buns (1) Cheese (1) Christmas (7) Comfort (8) Cookies (7) Crock Pot (1) Dessert (13) Easy (13) Entrees (4) Fast (9) Fruit (7) Healthy (3) Italian (4) Muffins (4) Not-so-healthy (8) Pastry (2) Pub food (1) Pumpkin (2) Savoury (1) Scones (2) Slow Cooker (1) Soup (3)

Thursday, May 30, 2013

Three-Cheese Tomato Orzo Soup

 


Aside from the cheese, I consider this soup to be a healthy meal option. It's quite quick and easy to make (half hour if everything is available), and is a huge hit at my house.

Start with:

  • 1 diced yellow onion
  • 2-3 cloves minced garlic
  • 1 Tbsp olive oil
Heat the olive oil in a soup pot and brown the onions over medium heat - just a few minutes until they're tender and translucent.  Add the garlic and brown for another minute or two. 

Add (feel free to be flexible with amounts - this is just a guideline):
  • 2 (28 oz) cans of whole or diced tomatoes - I use whole and cut them up a bit. They seem a bit more flavourful than the diced ones. Add the liquid from the can also.
  • 2 cups chicken or vegetable broth
  • 1 cup plain Greek yogurt
  • 1/2 cup fresh basil if available, or a couple of teaspoons of dried basil
  • 2 tsp oregano
  • 1-2 tsp sugar, to taste (if I use more yogurt because it needs to be used up, another tsp of sugar or so is helpful)
  • Salt and pepper to taste
Simmer until well-heated throughout, then blend with an immersion/stick blender. Add cheese as desired - I used a sharp vintage white cheddar (love Tillamook cheese!), a bit of parmesan and some Friulano cheese, a staple of my Italian grandmother-in-law's kitchen.  Probably about 1.5 cups of grated cheese. Add pre-cooked orzo pasta to add some weight to the soup if desired - I love this.  Serve with basic buttered biscuits and enjoy! 


No comments:

Post a Comment