Tomato and Orzo Soup with Gorgonzola
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.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 1tablespoon olive oil
- ½onion, finely chopped
- 2cloves garlic, minced
- 3(14.5 ounce) cans diced tomatoes
- 1(14.5 ounce) can fat-free chicken broth
- 1tablespoon dried basil
- 1tablespoon dried oregano
- ¼teaspoon cayenne pepper
- salt and ground black pepper to taste
- 5ounces crumbled Gorgonzola cheese
- 1cup cooked orzo
- ⅓cup sour cream
Instructions
Step 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.Step 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.