Creamy Tomato Orzo Soup

By DeBruynC1

Ingredients

• 1tablespoon1 tablespoon olive oil
• 1/2cup1/2 cup chopped onion
• 2cloves2 cloves garlic, minced
• 22 bay leaves
• 3-15 ounce cans3-15 ounce cans diced tomatoes
• 1-15 ounce can1-15 ounce can vegetable broth
• 1teaspoon1 teaspoon brown sugar
• 1/4cup1/4 cup chopped fresh basil
• DashDash of crushed red pepper flakes
• Salt and freshly ground black pepper, to taste
• 1/2cup1/2 cup plain Greek yogurt (we use Chobani)
• 1cup1 cup cooked Orzo pasta

Details

Servings 6
Adapted from twopeasandtheirpod.com

Preparation

Step 1

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until tender, about 5 minutes. Stir in the bay leaves.
2. Add the tomatoes and vegetable broth. Stir in the brown sugar and fresh basil. Season with red pepper flakes, salt, and pepper, to taste. Simmer on low for 15 minutes.
3. Remove the bay leaves from the pot. Use an immersion blender to blend the soup (or blend the soup in a standing blender and return to the pot). Stir in the Greek yogurt until well combined. Stir in the orzo pasta. Serve warm.