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Tomato Soup with Orzo & Basil

March/April 1995

Your rating: None Average: 3.8 (6 votes)

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


Tomato Soup with Orzo & Basil

Makes: 2 servings, 1 1/2 cups each

Active Time:

Total Time:

Ingredients

  • 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

  1. Heat oil in a saucepan over medium-high heat. Add onion and sauté 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

Per serving: 262 calories; 9 g fat (3 g sat, 5 g mono); 9 mg cholesterol; 37 g carbohydrates; 9 g protein; 4 g fiber; 191 mg sodium; 638 mg potassium.

Nutrition Bonus: Vitamin C (90% daily value), Vitamin A (26% dv).

Carbohydrate Servings: 2

Exchanges: 1 starch, 2 vegetable, 2 fat


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Recipe Categories

Ease of Preparation
Easy
Ethnic/Regional
American
Italian
Mediterranean
Total Time
30 minutes or less
Servings
2
Preparation/ Technique
Saute
Meal/Course
Lunch
Dinner

Season
Spring
Fall
Winter
Publication
March/April 1995
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