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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 its finest!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 1
Course:
Main Course , Soup
Cuisine:
American
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!
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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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