Barefoot Contessa Tomato Soup With Orzo Recipe

This Barefoot Contessa Tomato Soup With Orzo Recipe is a creamy and comforting dish, which uses San Marzano tomatoes and orzo pasta. It’s a classic, foolproof recipe, ready in about 40 minutes.

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Barefoot Contessa Tomato Soup With Orzo Recipe Ingredients

• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 cup yellow onion, chopped
• 2 cloves garlic, minced
• 1 (28-ounce) can San Marzano whole tomatoes
• 3 cups chicken stock (or vegetable broth for vegetarian)
• 1 teaspoon sugar (optional)
• ½ teaspoon dried oregano
• Kosher salt and freshly ground black pepper, to taste
• ½ cup orzo pasta
• ½ cup heavy cream
• 2 tablespoons fresh basil, chopped (plus extra for garnish)
• Grated Parmesan, for serving (optional)

How To Make Barefoot Contessa Tomato Soup With Orzo

1. Sauté the aromatics: In a large pot or Dutch oven, heat olive oil and butter over medium heat. Add chopped onion and sauté for 5–7 minutes until soft. Stir in garlic and cook for 1 more minute.
2. Add tomatoes and broth: Pour in the canned tomatoes with juice, chicken stock, oregano, and sugar (if using). Season with salt and pepper. Bring to a simmer.
3. Simmer and blend: Reduce heat and simmer uncovered for 20–25 minutes. Use an immersion blender to blend the soup until smooth, or blend in batches in a standard blender.
4. Cook the orzo: Meanwhile, boil orzo in salted water according to package directions. Drain and set aside.
5. Add cream and basil: Stir heavy cream and chopped basil into the soup. Adjust salt and pepper to taste.
6. Finish and serve: Stir in the cooked orzo. Serve hot, garnished with more basil and Parmesan if desired.

Recipe Tips

• Can I use crushed or diced tomatoes instead of whole?
  Yes, but San Marzano whole tomatoes provide the best flavor and texture when blended.
• What’s a good substitute for orzo?
  Small pasta shapes like ditalini or couscous work well if you don’t have orzo.
• How to make it vegetarian:
  Use vegetable broth instead of chicken stock to keep it fully vegetarian.
• Can I make it dairy-free?
  Skip the butter and cream, or substitute with plant-based alternatives like coconut milk or cashew cream.
• How to blend hot soup safely:
  If using a blender, allow the soup to cool slightly and blend in batches with the lid vented slightly.

What To Serve With Tomato Orzo Soup

This soup pairs beautifully with:

• Grilled cheese sandwiches
• Garlic bread or focaccia
• Simple green salad with vinaigrette
• Roasted vegetables
• Fresh mozzarella and tomato crostini

How To Store Tomato Orzo Soup

Refrigerate: Store leftovers in an airtight container for up to 4 days. Reheat gently over medium heat.

Freeze: Freeze the soup without orzo for up to 3 months. Add cooked orzo after reheating to avoid mushy pasta.

Tomato Orzo Soup Nutrition Facts

• Calories: 331 kcal
• Carbohydrates: 32g
• Protein: 6g
• Fat: 22g
• Saturated Fat: 9g
• Cholesterol: 35mg
• Sodium: 520mg
• Fiber: 3g
• Sugar: 7g
• Calcium: 85mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use milk instead of heavy cream?
Yes, but it will be less creamy. For richer texture, use half and half if heavy cream isn’t available.

Do I need to cook the orzo separately?
Yes—cooking it separately prevents the soup from getting too starchy or over-thickened.

How do I get a smoother soup texture?
Blend thoroughly with an immersion blender, or strain after blending for an ultra-smooth finish.

Can I add protein to this soup?
Yes—stir in cooked shredded chicken, Italian sausage, or white beans for added protein.

Is this recipe freezer-friendly?
Yes, freeze before adding the orzo for best texture when reheating.

Try More Recipes:

• Ina Garten Ribollita Recipe
• Ina Garten Manhattan Clam Chowder Recipe
• Ina Garten Tuscan White Bean Soup Recipe