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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! 

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