Spicy Tomato Soup With Orzo And Kale Food

TOMATO ORZO SOUP

Steps:

• In a large heavy-bottomed pot, heat the butter and olive oil over medium-high heat.
• Add onion, saute for 2 to 3 minutes. Add the garlic, carrots and celery and saute for an additional 4 minutes.
• Add broth, crushed tomatoes, bay leaves, dried basil, dried oregano and season with salt and pepper. Let the soup come to a boil and add the orzo or pasta of choice. Reduce heat to a simmer and cook until pasta is al dente, stirring occasionally so orzo doesn't stick.
• Taste to adjust seasoning and add spinach. Once wilted, remove bay leaves and serve soup with freshly grated Parmesan and fresh basil (if available).

GREEK TOMATO SOUP WITH ORZO

Steps:

• In large saucepan, heat oil over medium heat; saute onion until tender, 3-5 minutes. Add orzo; cook and stir until lightly toasted., Stir in tomatoes, broth and seasonings; bring to a boil. Reduce heat; simmer, covered, until orzo is tender, 15-20 minutes, stirring occasionally. If desired, top with feta and basil. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

ORZO & TOMATO SOUP

Steps:

• Heat 1 tbsp olive oil in a large saucepan. Add the onion and celery and fry for 10-15 mins, or until starting to soften, then add the garlic and cook for 1 min more. Stir in all the other ingredients, except for the pesto and remaining oil, and bring to the boil.
• Reduce the heat and leave to simmer for 6-8 mins, or until the orzo is tender. Season to taste, then ladle into bowls.
• Stir the remaining oil with the pesto, then drizzle over the soup. Serve with chunks of crusty bread.

SPICY FRESH TOMATO SOUP

Steps:

• Heat oil in a large stockpot over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic; cook and stir until fragrant but not brown, about 2 minutes. Add tomatoes, wine, water, basil, tomato paste, sugar, pepper flakes, oregano, salt, and pepper. Cover, bring to a simmer, and cook, stirring occasionally, for 45 minutes.
• Remove from the heat and puree soup with an immersion blender until smooth, or blend in batches in a blender. Return to the heat, stir in Parmesan cheese, and cook until heated through, about 3 minutes more. Serve immediately.

TOMATO-BASIL ORZO SOUP

Steps:

• In a small saucepan, saute the carrot, celery, onion, basil, oregano and thyme in oil for 8-10 minutes or until vegetables are crisp-tender. , Add soup and broth. Bring to a boil. Stir in orzo. Reduce heat; simmer, uncovered, for 10-12 minutes or until orzo and vegetables are tender.

ORZO PASTA, SPICY TOMATO SAUCE & FETA FROM THE DUCKSOUP COOK

Steps:

• First skin the tomatoes. Bring a large pan of water to a boil. Using a sharp knife, score a little cross at the base of the tomatoes and cut out the "eye" of the tomato at the other end. Have a large bowl of ice water ready, and once your water is boiling submerge the tomatoes for 15 seconds, then immediately plunge them into the ice water. You'll be able to peel off their skins immediately. Set to one side.
• In a large frying pan, temper the cumin and nigella seeds in the olive oil over low heat for 1 minute, then add the onion and cook until soft. Add the garlic, chile flakes, bay leaf, and paprika and cook for 2 minutes. Coarsely chop the tomatoes, add to the onions, and simmer for 10 minutes. You're looking for a soupy consistency, so if you need to add a little water, then do so. Season with salt and pepper. While your sauce is cooking, bring a large pan of salted water to a boil and cook your orzo pasta for 10 minutes, or according to the package instructions. Drain and add to the tomato sauce.
• Let everything cook together for a couple of minutes. To serve, divide between two bowls, crumble the feta over, and sprinkle with the fresh oregano and a drizzle of olive oil.
• Recipe courtesy of Ducksoup by Clare Lattin and Tom Hill, buy the book here: https://www.amazon.com/Ducksoup-Wisdom-Cooking-Clare-Lattin/dp/1452161798.