Tomato Orzo Soup with Crunchy Cheddar Toasts.
This tomato orzo soup is a family favorite. The silky tomato broth is full of tender orzo pasta, topped with a crunchy, buttery cheddar toast bite and fresh basil and parmesan. Comfort food at it’s finest!
Soup season is here!!
This tomato orzo soup is seriously a giant cozy hug in a bowl. A silky tomato broth is filled with orzo pasta and topped with crunchy cheesy toast bites, making it a huge family fave.
And yes, technically for us, it’s always soup season.
But!
It’s officially fall, cooler weather is officially (I hope!) on the way and I can serve soup without everyone looking at me like I’m nuts.
Fall is my favorite season by far, and while I really enjoy all the seasons and am glad we have them, I secretly wish it was fall year round. All the time! Give me crunchy leaves and cool weather and bonfires.
And soup!
Okay, so remember my spaghettios with the crunchy manchego crisps? The base of that dish is SO DELICIOUS. And it’s simple. It’s made with olive oil, garlic and tomato paste!
Trust me, I never thought that I would be blown away by something that simple. Especially since I have the best tomato soup recipe on the planet. That tomato soup is something I make almost weekly in the cold months – our ultimate comfort food.
But this dish with the silky tomato broth and tender orzo – oh my gosh. It’s so smooth and flavorful. I don’t love using the word “mouth feel,” but seriously the mouth feel in this dish is sublime.
Silky tomato soup
Tender orzo pasta
Crispy crunchy toast
Melty gooey cheddar
Those might be four of my most favorite things in the universe. HELLO!
This dish is part soup, part super creamy pasta, almost like a risotto.
It’s hearty and satisfying and ideal for the cool nights we have coming up.
Perfect fall dinner!
Tomato Orzo Soup
Tomato Orzo Soup with Crunchy Cheddar Toasts
Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- kosher salt and pepper
- 6 tablespoons tomato paste
- 1 tablespoon cooking sherry
- 5 to 6 cups chicken or vegetable stock
- 1 ½ cups uncooked orzo pasta
- fresh herbs for garnish
- parmesan cheese, for sprinkling
crunchy cheddar toasts
- 2 tablespoons unsalted butter
- 1 small baguette, sliced into rounds
- 1 cup freshly grated cheddar cheese
Instructions
- Heat a saucepan over medium heat and add the olive oil. Add the garlic, a big pinch of salt and pepper and stir, cooking for 1 minute.
- Add in the tomato paste and stir, cooking for another 1 to 2 minutes.
- Pour in the sherry and 5 cups of the stock. Stir until the tomato paste is dispersed through the stock and the mixture is smooth. Bring it to a simmer. Once simmering, add in the pasta and stir. Cook, stirring often (the little pasta pieces can stick to the bottom or sides!) with a wooden spoon, for 10 to 15 minutes, until the pasta is fully cooked and the soup is a bit thicker. If it’s too thick and you want it more brothy, stream in the remaining cup of stock until you reach the consistency you desire.
- Taste and season with more salt and pepper as necessary.
- Ladle the soup into bowls. Top with fresh basil and parmesan. Add a cheddar toast on top and serve!
crunchy cheddar toasts
- Melt the butter in a skillet over medium heat. Add the baguette slides and cook on one side until golden brown, about 2 to 3 minutes. Flip the slices.
- Top the browned side with grated cheddar. Cook until the cheddar melts and the other side is golden and crunchy.
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