Those of you who follow our Instagram already got a sneak peek of today’s recipe…last week. Since old man Winter decided to show his face, I have found myself craving the comforts of tomato soup and a grilled cheese. I checked out several non-traditional grilled cheese concoctions in an effort to change things up, but was never able to settle on anything. That is when I turned to my trusty FoodGawker app, and stumbled upon this healthy creamy tomato orzo soup. I was sold!
2 tablespoon olive oil
½ cup chopped onion
2 cloves garlic, minced
2 bay leaves
3 15 oz cans diced tomatoes
1 15 oz can chicken broth
1 teaspoon brown sugar
¼ cup chopped fresh basil
dash of crushed red pepper flakes
salt and pepper to taste
½ cup plain Greek yogurt
1 cup cooked orzo pasta
Heat the oil in a large pot or dutch oven over medium heat. Add the onion and garlic and cook until onions are soft and translucent, about 5 minutes. Add the bay leaves, tomatoes, broth, brown sugar, basil, red pepper flakes, salt and pepper. Stir together, and then simmer on low heat for 15 minutes, stirring occasionally.
Add the Greek yogurt, and mix until well combined. Add additional salt, pepper, or sugar to taste. Stir in the orzo.
Serve soup garnished with fresh basil. Goes best with grilled cheese.
Recipe adapted from Chez CateyLou