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
Why This Recipe Is A Favorite
This soup combines the comforting creaminess of cheese with the bright, tangy flavor of tomatoes. The orzo adds a nice, chewy texture that makes it filling without being heavy. It’s perfect for a cozy meal any day of the week.
Helpful Kitchen Tips
- Use ripe, fresh tomatoes or good-quality canned tomatoes for the best flavor.
- Stir the soup gently after adding the cheese to avoid curdling.
- Cook the orzo separately if you prefer a firmer texture and add it just before serving.
- Stir the soup gently after adding the cheese to avoid curdling.
- Cook the orzo separately if you prefer a firmer texture and add it just before serving.
Step 1
Gently heat some olive oil in a large pot over medium-high heat. Toss in the chopped onion and garlic, cooking 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.
Step 2
Carefully ladle the soup into a blender in batches and puree until smooth, then pour it back into the pot. Stir in the Gorgonzola cheese, orzo, and sour cream. Let the soup cook for another 5 to 10 minutes until the orzo is tender and everything is warmed through. Give it a taste and adjust the seasoning if needed before serving.
Serving Guide
Serve this soup with a crisp green salad or warm crusty bread. A drizzle of olive oil or a sprinkle of fresh basil can add a lovely fresh touch. It also pairs well with a light white wine or sparkling water with lemon.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove, stirring often to keep the cheese from separating. This soup can also be frozen, but the texture of the orzo may change slightly after thawing.
