Chopped tomatoes, fresh basil and Parmesan cheese update canned tomato soup.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 1995


Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a saucepan over medium-high heat. Add onion and saute until it begins to color, 2 to 3 minutes. Add garlic and cook for 1 minute more. Add soup, tomato, orzo and water. Bring to a boil. Reduce heat to low and simmer, covered, until the orzo is tender, about 10 minutes, stirring occasionally to prevent the orzo from sticking. Ladle into soup bowls and garnish with cheese and basil.


Nutrition Facts

261 calories; protein 8.4g 17% DV; carbohydrates 38.3g 12% DV; exchange other carbs 2.5; dietary fiber 3.9g 16% DV; sugars 16g; fat 8.7g 13% DV; saturated fat 2.5g 13% DV; cholesterol 8.6mg 3% DV; vitamin a iu 1552.3IU 31% DV; vitamin c 34.3mg 57% DV; folate 22.8mcg 6% DV; calcium 130.8mg 13% DV; iron 2.5mg 14% DV; magnesium 46.4mg 17% DV; potassium 643.6mg 18% DV; sodium 218.6mg 9% DV; thiamin 0.2mg 22% DV.