It's soup season. I like to think I'll be sipping my soup from a mug whilst dressed in autumnal knits and staring out over a beautiful foggy landscape, but more realistically I'm eating it al desko because it's too cold to go on a walk at lunchtime. But, however you're eating it, this soup is delicious and warming. It's got all the classic flavours of a good tomato soup, but with the addition of some orzo for a bit of texture and some more substance. Orzo's a bit of a new obsession of mine; I've been using it instead of rice in risottos and it's kind of the best. As with all soups, it keeps well in the fridge or freezer until you need it, and is best served with plenty of cheese on top, and crusty bread to dip. It's almost enough to make these colder temperatures worth it, isn't it?
(Serves 4 - 6 people)
- olive oil
- 1 onion, finely chopped
- 3 gloves garlic, crushed or finely grated
- 3 x 400g can chopped tomatoes
- 1 tbsp. dried oregano
- pinch dried chilli flakes, to taste
- 1 tsp. caster sugar
- salt and pepper, to taste
- double cream, to taste
- 150g orzo
- parmesan, to serve
- Heat the olive oil in a large, heavy-bottomed saucepan over a medium heat. Add the onions and fry until soft and fragrant.
- Add the garlic and fry for a minute more, stirring regularly and checking the garlic doesn't start to brown. Lower the heat, if needed.
- Add the chopped tomatoes, oregano , chilli flakes, caster sugar, salt & pepper. Mix together and simmer for 15 minutes.
- Meanwhile, cook the orzo according to packet instructions. Drain and set aside.
- Stir the double cream into the tomato soup - a generous swirl should sort you out but taste as you go so it's just how you like it!
- Stir in the orzo and serve with freshly grated parmesan and black pepper.