Val was craving soup, and I was feeling inspired to invent something in the kitchen, the orzo had been sitting in the pantry and needed to be used, so this soup was created.
- 2+ dozen tomatoes on the vine (we used 27, many were small)
- 1 package of orzo
- 2 tbsp buttery spread (Earth Balance)
- 6 cloves of garlic
- 1 white onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 1 cup white wine
- 1 cup veggie stock
- 2 tbsp fresh thyme, minced
- 2 tbsp butcher’s pepper
- fresh grated parmesan cheese, optional
Begin by roasting the tomatoes in the oven at 450 degrees. It will take about 35-40 minutes to roast them, or until the skin starts to peel and brown here and there. Make sure to flip them half way through. Once finished, set aside to cool so that you can handle them. Once cooled enough to handle, remove the core and most of the seeds place in a food processor and puree.
In a pot, cook the orzo following the instructions on the package. Set aside when finished.
Heat a large soup pot to medium heat. Add the buttery spread and melt it. Add the garlic and sweat for a few minutes, about 3-4. Add the celery, onions, and carrots, and cook until the celery and carrots are cooked through and begin to be tender (they don’t need to be completely soft). Add the wine and bring to a boil. Let it boil and reduce, about 10 minutes. Once the wine has reduced add the tomato puree and the veggie stock. Bring to a boil, then reduce the heat and let simmer for about 5- 10 minutes. Add the orzo, fresh thyme, butcher’s pepper, and salt to your taste. Serve and enjoy.The pepper is key, it adds a nice zang to the soup. Top with a little grated parmesan cheese, chow down.
One quick note, the orzo will absorb a fair amount of the liquid over time. If you want it more broth-y, just add some more veggie stock and tomato puree. This soup is best on a relaxing weekend and eaten while inside the comforts of a blanket fort.