MI Coop Kitchen

Tomato Soup with Orzo

Recipe by
Great Lakes Energy Cooperative  
30 min.
Prep: 10 min. | Cook: 20 min. | Servings: 1 Cup


  • 3 tablespoons olive oil
  • 3 cups onions, finely chopped
  • 1 tablespoon garlic, minced
  • 4 cups chicken stock
  • 28 ounces tomato puree
  • pinch saffron threads
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 cup orzo, dry
  • 1/2 cup heavy cream


  1. Heat the olive oil over medium heat. Add the onions and cook over medium-low heat for the 15 minutes, stirring occasionally, until golden.
  2. Add the garlic and cook for 1 more minute.
  3. Stir in the chicken stock, tomatoes, saffron, salt, and black pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.
  4. Meanwhile, fill a medium pot with water, add 2 teaspoons salt, and bring to a boil. Add the orzo and cook for 7 minutes. (It will finish cooking in the soup.) Drain the orzo and add it to the soup. Stir in the cream, return the soup to a simmer, and cook for 10 more minutes, stirring frequently.
  5. Serve immediately.

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