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Creamy Tomato Orzo Soup
4.8 from 48 votes

Creamy Tomato Orzo Soup

Creamy tomato soup made with Greek yogurt instead of heavy cream. This healthy soup also has orzo pasta and fresh basil. It is favorite at our house!

Prep Time
5 mins
Cook Time
20 mins
Course: Soup
Cuisine: American, International, Vegetarian

Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup onion chopped
  • 2 cloves garlic minced
  • 2 bay leaf
  • 3-15 ounce diced tomatoes canned
  • 1-15 ounce vegetable broth canned
  • 1 teaspoon brown sugar
  • 1/4 cup basil chopped, fresh
  • crushed red pepper flakes dash
  • salt to taste, freshly ground
  • black pepper to taste, freshly ground
  • 1/2 cup yogurt plain, Greek
  • 1 cup orzo we use whole wheat orzo, cooked, pasta

Instructions

    Cup of Yum
  1. 1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until tender, about 5 minutes. Stir in the bay leaves.
  2. 2. Add the tomatoes and vegetable broth. Stir in the brown sugar and fresh basil. Season with red pepper flakes, salt, and pepper, to taste. Simmer on low for 15 minutes.
  3. 3. Remove the bay leaves from the pot. Use an immersion blender to blend the soup (or blend the soup in a standing blender and return to the pot). Stir in the Greek yogurt until well combined. Stir in the orzo pasta. Serve warm.