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Velvety tomato soup with thyme and orzo is a quick and easy soup to make. Although quick and simple, it does not lack flavor.
During the winter, my family and I spend a lot of time in Mammoth Lakes, CA skiing. For lunch we ski to the backside of the mountain, stopping at an outdoor spot called Melt House, where at a window, you can order gourmet gooey grilled cheese sandwiches and hearty soups, then sit on a bench and eat. Our favorite is their classic grilled cheese with roasted tomato bisque. This is the perfect way to warm-up and refuel for more skiing.
During the off ski season, I like to satisfy our craving for tomato soup with this velvety tomato soup with thyme and orzo. Since I’m not burning off the calories skiing, I forgo making grilled cheese sandwiches, and add orzo to the tomato soup instead.
Anytime I have eaten a really delicious tomato soup, it was thyme that I tasted which made it stand out from other tomato soups. Thyme adds a special extra boost of flavor to the soup. The kind of flavor you find in tomato soups made in restaurants.
This is a great soup to make ahead and eat later too!
velvety tomato soup with thyme + orzo
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
Description
A velvety smooth soup with a touch of thyme and orzo. This soup is so comforting and filling.
Ingredients
1/2 cup orzo
2 tablespoons unsalted butter
1/2 cup chopped yellow onion
2 garlic cloves, minced
1 teaspoon fresh thyme
1 28-0unce can crushed tomatoes
1 cup chicken stock
1/2 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Instructions
- Begin by cooking your orzo as directed (al dente) on package. Drain and set aside.
- In a large saucepan, heat the butter over medium heat. Add the onion, garlic, salt, pepper, and thyme. Reduce heat to medium-low, and cook until onion is translucent, for approximately 5 minutes, stirring often.
- Using a wooden spoon, stir in the tomatoes and chicken stock. Simmer uncovered, stirring occasionally for 45 minutes.
- Remove from the heat and working in batches, transfer the soup to a blender and puree until velvety smooth. Return the pureed soup to the pan and stir in the cooked orzo, and cream. Taste and add additional salt and pepper if needed. Cook for 10 minutes more, stirring occasionally, over medium-low heat.
Notes
This soup can be modified into a healthier and vegan version by making the adjustments below:
- Replace butter with olive oil
- Replace heavy cream with unsweetened full-fat coconut milk
- Replace chicken stock with Vegetable broth
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