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Tomato-Basil Orzo Soup Recipe

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“Tender pasta, sauteed vegetables and lots of flavor…this tasty soup comes really close to the tomato rosamarina soup they serve in the best Greek restaurants in Chicago," writes Mary Lu Wasniewski from Orland Park, Illinois. "I like it with a small Greek salad and pita chips. Enjoy!”

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Tomato-Basil Orzo Soup Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

10 20 30

Ingredients

1/2 cup each chopped carrot, celery and onion
1/8 teaspoon each dried basil, oregano and thyme
2 tablespoons olive oil
1 can (19 ounces) ready-to-serve tomato basil or hearty tomato soup
1 cup chicken broth
1/3 cup uncooked orzo pasta

Directions

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. Yield: 2 servings.

Editor's Note: This recipe was tested with ready-to-serve Progresso Tomato Basil soup.

Originally published as Tomato-Basil Orzo Soup in Simple & Delicious September/October 2007, p35

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Reviews for Tomato-Basil Orzo Soup (7)

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Tomato-Basil Orzo Soup

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Reviewed on Jul. 18, 2011 by mamamerg

I make this soup when I am in the mood for a more hearty tomato soup. Even though the base for this is a can of soup, other wonderful ingredients are being added and the soup takes hardly any time at all. That's how a soup recipe can be great even if you use a can of soup to make it!

Reviewed on Mar. 19, 2011 by corz44

I made this soup for a seven-course meal I was serving. It was a hit! You can saute the veggies and spices, then freeze for later, so the soup can be made in a snap.

Reviewed on Feb. 26, 2011 by bonesytrev

how can this soup recipe be a good recipe when you are using cans of soup to make soup???

Reviewed on Oct. 03, 2010 by mjlouk

Even my ultra picky 5 year old ate this! Definitely a winner!!

Reviewed on Aug. 13, 2010 by purplemartin3

Made a typing mistake in my review. Meant to say that I added 1 1/2 cans of chopped tomatoes with juice.

Reviewed on Aug. 13, 2010 by purplemartin3

I added yellow pepper instead of the carrot. Used 1 10 oz. can of tomato soup and added 1/12 soup cans of chopped tomatoes with juice. Otherwise I made the recipe as directed. Will definately make it again. Next time I will double the recipe.

Reviewed on Oct. 12, 2009 by fiuhawg

Yummy! Easy! Healthy!