Creamy Sun-Dried Tomato and Orzo Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup water
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup orzo pasta
• 1/2 cup heavy cream
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons grated Parmesan cheese (optional)
• Fresh basil for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
2. 2 Add garlic and sauté for another minute.
3. 3 Pour in vegetable broth and water, stirring to combine.
4. 4 Stir in sun-dried tomatoes, orzo, dried basil, and oregano. Bring to a simmer.
5. 5 Cook until orzo is tender, about 8-10 minutes.
6. 6 Stir in heavy cream and season with salt and pepper.
7. 7 Ladle into bowls, sprinkle with Parmesan if desired, and garnish with fresh basil.

Equipment

• Large pot
• Wooden spoon
• Measuring cups

Variations

• Add cooked chicken for extra protein.
• Stir in spinach leaves for an extra veggie boost.

Substitutions

• Substitute orzo with another small pasta shape like ditalini or elbow macaroni.

Pairings

• Serve with a crisp white wine or a sparkling water with lemon.

Nutrition

Tips

• For a richer flavor, rehydrate sun-dried tomatoes in warm water for 15 minutes before chopping.
• If you prefer a vegan option, substitute coconut milk for heavy cream and omit Parmesan.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat with a splash of broth or water.

Serving Suggestions

• Pair with a side of crusty bread or a simple green salad for a complete meal.

FAQ