Ingredients
- 1 tablespoon olive oil
- ½ onion, finely chopped
- 2 cloves garlic, minced
- 3 (14.5 ounce) cans diced tomatoes
- 1 (14.5 ounce) can fat-free chicken broth
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- ¼ teaspoon cayenne pepper
- salt and ground black pepper to taste
- 5 ounces crumbled Gorgonzola cheese
- 1 cup cooked orzo
Ingredient Image
Why You'll Love Making This
This soup offers a comforting blend of tangy tomatoes and tender orzo pasta, creating a hearty yet light meal. The sharpness of gorgonzola adds a rich, creamy contrast that elevates every spoonful. It’s perfect for warming up on chilly days or whenever you need a satisfying bowl of flavor.
Cooking Advice
- Use low-sodium broth to control the salt level in the soup.
- Cook the orzo just until al dente to avoid it becoming mushy as the soup sits.
- Crumble the gorgonzola on top right before serving to keep its bold flavor fresh.
- Cook the orzo just until al dente to avoid it becoming mushy as the soup sits.
- Crumble the gorgonzola on top right before serving to keep its bold flavor fresh.
Step 1
Heat some olive oil in a large pot over medium-high heat. Toss in the chopped onion and garlic, and cook them until they’re soft and fragrant, about 5 to 7 minutes. Next, add the diced tomatoes, chicken broth, basil, oregano, a pinch of cayenne, salt, and pepper. Turn the heat down to low and let everything simmer gently for around 20 minutes to let the flavors meld.
Step 2
Carefully transfer the soup in batches to a blender and puree until smooth, then pour it back into the pot. Stir in the Gorgonzola cheese, orzo, and sour cream. Let the soup simmer for another 5 to 10 minutes, until the orzo is tender and everything is heated through. Give it a taste and adjust the seasoning if needed before serving.
How To Serve This Dish
Pair this soup with a crisp green salad or crusty bread to soak up the delicious broth. A glass of dry white wine complements the tangy and creamy elements nicely. For extra texture, sprinkle toasted pine nuts or fresh basil leaves on top.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to avoid overcooking the orzo. If the soup thickens too much, add a splash of broth or water to loosen it before serving.
Frequently Asked Questions
Can I use fresh tomatoes instead of canned diced tomatoes?
Yes, you can use about 4 cups of fresh diced tomatoes, but you may need to simmer the soup a bit longer to soften them.
How do I cook the orzo for this soup?
Cook the orzo separately according to package instructions until al dente, then drain and add it to the soup at the end.
Can I substitute Gorgonzola with another cheese?
Yes, blue cheese or feta can be used as alternatives for a similar tangy flavor.
Is there a dairy-free option for the cheese topping?
You can omit the cheese or use a dairy-free cheese substitute to keep it dairy-free.
How spicy is the soup with cayenne pepper?
The ¼ teaspoon adds a mild heat, but you can adjust or omit it based on your spice preference.
Can I make this soup in advance?
Yes, it tastes great reheated; just store it in the fridge for up to 3 days.
What can I use instead of chicken broth for a vegetarian version?
Replace chicken broth with vegetable broth to keep it vegetarian.
Should I blend the soup completely smooth or leave it chunky?
The recipe calls for pureeing until smooth, but you can blend less if you prefer a chunkier texture.
