Basil Tomato Soup with Orzo
Total Time
Prep: 15 min. Cook: 25 min.
Makes
16 servings (4-1/2 quarts)
The soup is so scrumptious that it is worth the time it takes to cut up the fresh basil. I believe it is even better the next day, after the flavors have had a chance to blend in the refrigerator overnight.—Tonia Billbe, Elmira, New York
Basil Tomato Soup with Orzo Recipe photo by Taste of Home
Reviews
This got a thumbs up from my very picky teenager. I added a teaspoon of salt with the tomatoes and broth (I used a lower sodium broth), and then a bit more salt and pepper to taste at the end. This recipe makes about a gallon of soup. I didn’t add the orzo to the pot of soup; I put it in the individual bowls and ladled the soup over it. I will refrigerate the soup and orzo separately, so the pasta doesn’t get bloated in the soup.
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This is a wonderful side soup, but it definitely makes 16 servings. I usually split the recipe for my family because I have a small family.