Tomato soup with orzo and basil notes in 30 minutes
Simple and amazing tomato soup with orzo and basil notes in 30 minutes!
Servings 6 portions
Calories 266kcal
Ingredients
Ingredients for vegan tomato soup
- 1½ cup orzo (we prefer whole wheat or gluten-free)
- 6 cups vegetable broth or water
- 4 tomatoes grated or blended
- 1 small onion
- 1 clove garlic
- 2 bay leaves
- 5 bay fresh basil or ⅛ tsp dried basil
- 1 Tbsp tomato paste (optional)
- 4 Tbsp olive oil
- ¼ tsp curry
- ¼ tsp sweet paprika
- ¼ tsp turmeric powder (optional)
- 1 tsp unprocessed sugar (optional)
- salt and pepper
Instructions
Vegan tomato soup
- In a medium saucepan, heat the olive oil, over medium to high heat, and sauté the orzo for 3 minutes. Add the tomato paste (if you add any) and stir for another 2 minutes.
- Then, add all the remaining ingredients and simmer for 20 minutes. Add whole the onion and garlic and remove them at the end. If you use fresh basil, add it 5 minutes before the end.
Serving
- Serve your vegan tomato soup warm, as an appetizer or as a main course. You can add extra freshly ground pepper. Accompany it with freshly baked bread or croutons that you'll add in our bowl.
Notes
- You can easily make your own vegetable broth simply by boiling an onion and a carrot (cut in half) with ¼ tsp curry, salt, and pepper, adding at the end 2 Tbsp olive oil, as well. You can also add Florina pepper, fresh celery, parsley, some basil or mint, tomato, garlic, turmeric, and ground coriander.
Nutrition
Calories: 266kcal | Carbohydrates: 38g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Sodium: 29mg | Potassium: 342mg | Fiber: 4g | Sugar: 6g | Vitamin A: 831IU | Vitamin C: 14mg | Calcium: 27mg | Iron: 1mg