Tomato, Orzo and Dill Soup
Make a soup people will remember—this comforting and hearty Tomato, Orzo and Dill Soup is really a meal, just top with a little fresh Parmesan to complete.
Servings: 4 People
Calories: 141.29kcal
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 medium carrots peeled and chopped
- 3 garlic cloves minced
- 1 28-ounce can crushed tomatoes
- 3 cups vegetable or chicken broth
- Kosher or coarse salt and freshly ground black pepper to taste
- ½ cup dried orzo cooked according to package directions
- 1 tablespoon minced fresh dill plus more for sprinkling
- freshly grated Parmesan cheese for serving, optional
Instructions
- Heat the oil in a large soup pot over medium heat. Add the onions, carrots and garlic and sauté for 5 minutes, not allowing the vegetables to brown.
- Add the tomatoes, and broth to the pot, turn the heat to high, and bring to a simmer. Reduce the heat to medium-low and continue to gently simmer, uncovered, for another 20 minutes.
- Very carefully transfer the soup in batches to a food processor blender and puree until smooth, or use an immersion blender and puree right in the pot (or not, if you want a chunky soup). Stir in the cooked orzo and dill. Taste and adjust the seasonings.
- Serve hot, with Parmesan and additional mince dill, if desired.
Nutrition
Calories: 141.29kcal | Carbohydrates: 23.68g | Protein: 3.32g | Fat: 3.91g | Saturated Fat: 0.57g | Sodium: 729.61mg | Potassium: 206.84mg | Fiber: 2.14g | Sugar: 5.17g | Vitamin A: 5470.74IU | Vitamin C: 5.46mg | Calcium: 27.27mg | Iron: 0.42mg