![](\"https:\/\/www.simplyrecipes.com\/thmb\/ZVa2OlHM1Zo0Hnvjo4bdgPAIgG0=\/6000x4004\/Simply-Recipes-Tomato-Orzo-Soup-LEAD-3-f7c9ff594b724fb7869e102647926554.jpg\")
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I practically live on soup in the winter. Obviously there is the whole comfort food factor, and also the \u201cwarm yourself from the inside out\u201d thing. But the other consideration is that, frankly, I can be a bit lazy in the kitchen in the wintertime. On days when I\u2019m not developing recipes for work, I love to lean on big-batch cooking and leftovers, and soup is the obvious choice. Basically, I want to cook once, then have something ready in the fridge for the next couple of meals.\n<\/p>\n
My go-to soups at the moment are of the thick and chunky variety, and I’m particularly drawn to tomato-based broths. My feeling is that you can throw nearly anything into a tomato broth and your soup will somehow feel complete.\n<\/p>\n
My latest favorite relies on a beloved pantry staple: orzo. This rice-shaped pasta cooks really quickly, and because it releases starch as it simmers, it thickens the soup, too.\n<\/p>\n
The recipe starts with the classic base of saut\u00e9ed carrots, onions, and celery, enhanced with garlic and a couple of dried spices. Vegetable broth, canned tomatoes, chickpeas, and orzo go in next, and the mixture simmers briefly just until the mini pasta is cooked through. The cozy soup gets even more delicious on day two, making it ideal for meal prep and toting to the office for lunch.\n<\/p>\n
<\/p>\n Mirepoix refers to a mix of diced onions, carrots, and celery\u2014the classic base of almost any soup. If you want to chop these yourself, you\u2019ll need 1 small onion, 2 small carrots, and 1 large celery stalk.\u00a0\n<\/p>\n But, if you\u2019re feeling a little lazy (like me!), you can skip the chopping and pick up a tub of pre-chopped mirepoix in the refrigerated section of the supermarket or in the frozen vegetable aisle. Toss a jar of minced garlic in oil in your cart, too, and you\u2019ll have all of the vegetable prep out of the way\u2014meaning the soup will be ready in 20 minutes flat.\n<\/p>\n Simply Recipes \/ Alexandra Shytsman<\/p>\n <\/span> <\/p>\n To make four to five servings, you\u2019ll need:\n<\/p>\n Heat the oil in a medium pot over medium heat. Add the mirepoix and salt. Cook, stirring occasionally, until the vegetables are soft and the onions are translucent, about 8 minutes. Add the garlic, oregano, smoked paprika, and black pepper, and saut\u00e9 for 30 seconds more.\n<\/p>\n Add the broth, chickpeas, and tomato sauce. Cover the pot tightly with a lid and bring to a boil. Add the orzo and stir. Reduce the heat to low, cover, and simmer until the orzo is cooked through, 6 to 10 minutes. Be sure to stir the soup often as it\u2019s simmering to prevent the orzo from sticking to the bottom of the pot.\n<\/p>\n Taste and add salt as needed. Serve garnished with parsley, if desired. Store leftovers in an airtight container in the fridge and eat within 4 days.\n<\/p>\n Simply Recipes \/ Alexandra Shytsman<\/p>\n <\/span> <\/p>\n If you want to take this soup into a creamier territory, finish it with a splash of heavy cream or half a can of full-fat coconut milk. Not a fan of chickpeas? Substitute with a can of white, kidney, or pinto beans. This orzo soup is extra satisfying and bright garnished with cubed avocado and fresh tender herbs (think basil, cilantro, or parsley).<\/p>\n<\/div>\n #Tomato #Orzo #Soup #Recipe #Minutes<\/p>\n","protected":false},"excerpt":{"rendered":" I practically live on soup in the winter. Obviously there is the whole comfort food factor, and also the \u201cwarm yourself from the inside out\u201d thing. But the other consideration is that, frankly, I can be a bit lazy in the kitchen in the wintertime. On days when I\u2019m not developing recipes for work, I […]<\/p>\n","protected":false},"author":1,"featured_media":564,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[69,538,60,45,261],"class_list":["post-563","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","tag-minutes","tag-orzo","tag-recipe","tag-soup","tag-tomato"],"_links":{"self":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/563","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=563"}],"version-history":[{"count":0,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/563\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media\/564"}],"wp:attachment":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=563"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=563"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=563"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}} Take the Mirepoix Express Train <\/span> <\/h2>\n
\n<\/figcaption><\/figure>\n How to Make My 20-Minute Tomato Orzo Soup <\/span> <\/h2>\n
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\n<\/figcaption><\/figure>\n Easy Tweaks <\/span> <\/h2>\n