Fire Roasted Tomato Soup with Orzo and Zucchini

Delicious Recipe for Fire Roasted Tomato Soup with Orzo and Zucchini

Fire Roasted Tomato Soup with Orzo and Zucchini

2015-07-21 13:12:33

Serves 6

I was in the mood for soup this weekend, I came across an old post I did for Minestrone Soup. Every time I make a pot of soup, I think of my great friend Laura in Kansas City, because one thing we have in common is that we both like eating soup year round. This is not always a hit at Casa Linda in the middle of July when it is 90+ degrees outside. I fixed that little problem, I turned the air conditioner way down and everyone got cold and wanted some warm soup. (Hush don’t tell, it will be our little secret, my family doesn’t always read my posts. It really is a great trick, I highly recommend it.) I was working in my garden most of the morning and picked lots of herbs, it is time to start drying them, I have an overabundance of sage, chives, oregano and mint this year. I wanted to use some of those fresh herbs and thought about making a nice pot of soup. I doctored up my old recipe and used orzo pasta instead of noodles and changed up the entire recipe a little and total my amazement, it was fabulous! The toasted garlic bread was a huge hit as well, Ted had to toast up a second batch because everyone wanted more, even I had second helping. (I am trying to watch my carbs so I can lose a few pounds, not easy at Casa Linda especially when you cook as much as I do.) If you love soup you are going to love this recipe for Fire Roasted Tomato Soup with Orzo and Zucchini. Let me know what you think, comment below. I love hearing from you. Bon Appetit, Cecelia

Prep Time

15 min

Total Time

45 min

Prep Time

15 min

Total Time

45 min

Ingredients

2 (12 ounce) cans fire roasted tomatoes
8 cups water or chicken stock
4 stocks celery sliced finely
4 carrots peeled and chopped
1 medium zucchini, sliced
4 sage leaves (leave whole and remove before serving)
2 garlic cloves finely chopped
1 small onion finely chopped
¼ cup olive oil
1 tablespoon fresh Thyme
1 tablespoon fresh Parsley
1 tablespoon fresh Oregano
2 tablespoon chopped fresh chives
Sea Salt and Pepper to taste
1 (12 ounce can) garbanzo beans
1 (12 ounce can) navy beans
1 cup Orzo Pasta
Parmesan cheese for garnish
Prepared pesto for garnish

Instructions

In deep soup pot add olive oil, onion, celery, carrots, zucchini and garlic. Sauté about 3 minutes being careful not let garlic brown just cook slightly. Add fire roasted tomatoes and water or chicken stock and bring to a boil. Add in the beans, spices and herbs. Allow soup to come to boil and add Orzo pasta and mix well until it returns to a continuous boil. Continue Cook approximately 20 - 30 minutes until orzo pasta is fully cooked and tender. Stir soup often so the orzo pasta does not stick to bottom of pot. Garnish with fresh parmesan cheese and pesto.

Notes