This amazingly simple yet flavorful combines the best of two worlds, Italian and Greek cooking. The soup is reminiscent of the orzo soups served at the Greek festivals in the summer time. Quick to make it will become a favorite or yours too.
Tomato Orzo Soup
- 4 cups water
- 4 cups vegetable broth
- 1 vine ripened tomato or 15 oz can roasted tomatoes
- 1 cup roasted tomato sauce either fresh or store bought
- 2 tbsp olive oil
- 1 lb Orzo paste I used organic Montebello
- 1 tsp salt
- 1 tsp oregano
- 1 tsp coco aminos
- 1 tsp basalmic vinegar
- 1 tsp fresh gound pepper
- In a large pot bring broth and water to a boilAdd tomatoes, sauce and all other ingredients and stir to combine.Reduce heat to low and simmer until you see the broth thickened, about 10 minutes. make sure to stir occasionally so pasta doesn’t stick to the bottom of the pan. Add salt and pepper to taste to serve. Upon reheating you will have to add water as the pasta continues to absorb the broth.