Maggie's 1st Day of School Tomato Orzo Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tsp olive oil3 celery stalks, diced2 carrots, diced1 medium onion, diced1/4 tsp salt1 tbsp fresh thyme, chopped1 cup fresh parsley, chopped2 cups fresh tomatoes, roughly chopped28oz can low sodium canned tomatoes6 oz tomato paste28 oz water8 oz carrot orange juice (or any other semi-sweet juice)2/3 cup dry orzo.
In a 5 quart stock pot or dutch oven, heat oil over medium heat until shimmering. Add celery, carrots, and onions. Saute until tender, about 5 minutes. Add in salt, thyme, and parsley. Add in tomatoes; cook, stirring, until tomatoes begin to soften; about 5 minutes.
Add in canned tomatoes, tomato paste, water and juice. Bring to a boil; reduce heat and simmer 10 minutes. Using an immersion blender, puree soup until creamy. (If you don't have a immersion blender, you can use a regular blender, working in batches).
Add in orzo, return to a boil, and cook until orzo is doine, about 8-10 minutes.
Makes 8 one cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user XTMONT.
Add in canned tomatoes, tomato paste, water and juice. Bring to a boil; reduce heat and simmer 10 minutes. Using an immersion blender, puree soup until creamy. (If you don't have a immersion blender, you can use a regular blender, working in batches).
Add in orzo, return to a boil, and cook until orzo is doine, about 8-10 minutes.
Makes 8 one cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user XTMONT.
Nutritional Info Amount Per Serving
- Calories: 151.7
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 459.4 mg
- Total Carbs: 29.7 g
- Dietary Fiber: 3.5 g
- Protein: 4.2 g
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