Cozy Tomato Orzo Soup

No matter the season, I’m always craving a cozy, comforting soup even when it’s a hundred degrees outside! But once fall rolls around, soup season officially begins in my kitchen. My husband teases me about it, but our fall and winter menu is packed with hearty stews and easy soup recipes that warm you from the inside out. There’s just something nostalgic about a bowl of homemade tomato soup in autumn, especially when there’s a gooey grilled cheese on the side.

Ingredients

  • 1 tablespoon olive oil

  • 4 grams diced red onion (about 2 tablespoons)

  • 45 grams chopped red bell pepper (about ¼ cup)

  • ¼ teaspoon of salt

  • ½ tablespoon rosemary

  • 2 grams freshly chopped ginger root (about ½ teaspoon)

  • 2 grams freshly chopped turmeric root (about ½ teaspoon)

  • 2 tablespoons of tomato paste

  • 3 large cloves of garlic, peeled and pressed

  • 1 28 ounce San Marzano Style Crushed Tomatoes

  • 4 cups chicken broth

  • ½ cube chicken bouillon

  • ⅓ cup orzo

  • Freshly ground black pepper, to taste

    Optional:

  • 1 chopped green onion (both white and green parts)

  • Swirl of heavy cream for extra richness

A bowl of tomato soup with pasta, a slice of grilled cheese sandwich, a glass of heavy cream, and a white napkin on a wooden tray.

Instructions

  1. In a large soup pot, heat olive oil over medium heat. Add diced red onion and chopped red bell pepper, then sauté for about 5 minutes, or until soft and fragrant.

  2. Stir in salt and tomato paste, cooking for 1-2 minutes to deepen the flavor. Adjust the heat as needed to avoid burning.

  3. Mix in garlic, fresh ginger, turmeric root, and rosemary. Cook for about 1 minute until fragrant.
    (Pro Tip: Fresh turmeric can stain your hands, gloves help avoid those golden fingerprints!)

  4. Pour in the crushed San Marzano tomatoes, chicken broth, and half chicken bouillon. Stir well, bring to a gentle simmer, then cover and cook on low heat for 20 minutes.

  5. Remove the pot from heat. Use an immersion blender to puree the soup until smooth.
    If you don’t have one, let the soup cool slightly, then transfer to a blender and puree in batches.

  6. Return the blended soup to medium heat. Add orzo and simmer for 5-7 minutes, or until the pasta is tender.

  7. Season with freshly ground pepper to taste. For extra coziness, top with chopped green onions and a swirl of heavy cream before serving.

Equipment

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