Tomato Soup with Orzo & Basil

Tomato Soup with Orzo & Basil

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From: EatingWell Magazine, March/April 1995

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

Ingredients 2 servings

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  • 2 teaspoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 10-ounce can condensed tomato soup, preferably low-sodium
  • 1 large tomato, seeded and coarsely chopped
  • 1 1/2 cups water
  • 1/4 cup orzo, or other tiny pasta
  • 1/4 cup freshly grated Parmesan cheese, (1/2 ounce)
  • 2 tablespoons fresh basil leaves, slivered

Preparation

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  1. 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 information

  • Per serving: 261 calories; 9 g fat(3 g sat); 4 g fiber; 38 g carbohydrates; 8 g protein; 23 mcg folate; 9 mg cholesterol; 16 g sugars; 1552 IU vitamin A; 34 mg vitamin C; 131 mg calcium; 3 mg iron; 219 mg sodium; 644 mg potassium
  • Carbohydrate Servings: 2 1/2
  • Exchanges: 1 starch, 2 vegetable, 2 fat

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