Ingredients
– 1 tablespoon olive oil
– 1/2 cup chopped onion
– 2 cloves garlic, minced
– 2 bay leaves
– 3 cans (15 ounces each) diced tomatoes
– 1 can (15 ounces) vegetable broth
– 1 teaspoon brown sugar
– 1/4 cup chopped fresh basil
– Dash of crushed red pepper flakes
– Salt and freshly ground black pepper to taste
– 1/2 cup plain Greek yogurt
– 1 cup cooked orzo pasta (whole wheat orzo preferred)
Instructions
1-Heat 1 tablespoon olive oil in a large pot over medium heat.
2-Add 1/2 cup chopped onion and 2 cloves minced garlic, cooking until tender, about 5 minutes.
3-Stir in 2 bay leaves, then add 3 cans (15 ounces each) diced tomatoes and 1 can (15 ounces) vegetable broth.
4-Mix in 1 teaspoon brown sugar and 1/4 cup chopped fresh basil, seasoning with a dash of crushed red pepper flakes, salt, and pepper to taste.
5-Simmer on low heat for 15 minutes, then remove the bay leaves.
6-Blend the soup until smooth using an immersion blender, and return it to the pot.
7-Stir in 1/2 cup plain Greek yogurt until well combined, then add 1 cup cooked orzo pasta and serve warm.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥄 Greek yogurt adds creaminess while keeping the soup lighter.
🌾 Use whole wheat orzo for added nutrition and fiber.
🌱 Fresh basil is essential for bright, authentic flavor in the soup.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering and blending
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving