I always love a classic caprese salad, but sometimes it is fun to mix it up (caprese sandwich, caprese garlic bread, and caprese pizza). I also love this Caprese Orzo Salad. It has all of the flavors of a classic caprese salad, but it is hearty thanks …
I always love a classic caprese salad, but sometimes it is fun to mix it up (caprese sandwich, caprese garlic bread, and caprese pizza). I also love this Caprese Orzo Salad. It has all of the flavors of a classic caprese salad, but it is hearty thanks to the addition of orzo. I love orzo…
Inside: Check out this delicious, flavorful, and easy to make tomato soup recipe which is an easy option for an appetizer or a meal on its own. If you are like …
Inside: Check out this delicious, flavorful, and easy to make tomato soup recipe which is an easy option for an appetizer or a meal on its own.
If you are like me, there are some nights where you just want to hunker down with a hot bowl of tomato soup. Of course you can always just open a can of soup from the store, but it is so much better for you and tastier as well if you make the soup with fresh ingredients and from scratch.
The delicious recipe I am going to share today may have a lot of ingredients, but it is easy to make and you will love it! It includes fresh herbs, fresh ripe tomatoes, garlic cloves, and other simple ingredients that will give it so much flavor.
Why you will love this homemade tomato soup more than the store-bought version
Tomato soup in a can is a pantry staple that many people have, but once you have tried this homemade version, you will not go back! Instead of having processed ingredients from the version you buy at the store, this recipe has only fresh ingredients and is made from scratch. I know it may seem daunting, but it is really easy to make.
The combination of flavors from the herbs, tomatoes, and other ingredients will have you going back for more. You can serve this as an appetizer or a side dish to go along with a tasty grilled cheese sandwich, or you can serve it as a main dish. No matter how you eat it, you will not be disappointed, and I am sure you will agree this is the best tomato soup recipe you have tried.
What ingredients do you need to make homemade tomato soup?
I mentioned above that this recipe has fresh ingredients. This is important so that you can know what you are putting in your body and so that you get the best flavors possible.
To make this recipe, start by gathering the following ingredients:
2 lbs of ripe, fresh tomatoes (roma tomatoes or other types of tomatoes will work)
1 medium onion (red)
3 garlic cloves
1-2 fresh basil leaves
2 bay leaves
1 tsp of dried oregano
1 tsp of nutmeg
1 tbsp of brown sugar
1 tsp of balsamic vinegar
1/2 cup of white wine
1 tbsp of olive oil
1/4 stick of butter
salt and pepper to taste
1/8 cup heavy cream
Mozzarella cheese
Croutons
How do you make this tomato soup recipe?
Now that you have gathered the ingredients, it is time to make the recipe. It is important to wash all of the vegetables and herbs before cooking, so do that first.
Next, you will chop the tomatoes, onion, and garlic cloves and set them aside separately for a later step.
Heat a large skillet over medium-high heat and add 1/2 tbsp of olive oil and butter until the butter just melts. Then add the chopped garlic and onions and let cook until the onions are transparent.
The next step is to add the tomatoes and to continue cooking for 2-3 minutes before adding the salt, pepper, oregano, nutmeg, bay leaves, and basil. Reduce to medium-low heat and stir well. At this point, add the brown sugar, stir well, and cook for about 2 minutes.
After 2 minutes have passed, add the balsamic vinegar and stir well. You can add additional salt and pepper if it is needed at this point. Add everything from the skillet to a blender and blend until smooth, but thick. You can also use an immersion blender at this stage, but I usually just use a traditional blender.
In the same skillet, add another 1/2 tbsp of olive oil and heat over medium heat before adding the blended mixture back to the skillet.
Add the white wine and let cook for 5 minutes.
At this point, the soup is ready, so you can serve it in a bowl topping with a little bit of heavy cream, the cheese, and the croutons.
How to use this recipe for pizza or pasta sauce.
This recipe is mainly made for soup, however you can make some slight modifications to it so that you can use it for pizza or pasta! The only modification that you need to make for this recipe is to omit the white wine. This will give it a thicker consistency which is perfect for adding to your favorite homemade pizza recipe. You can also use it as an easy sauce for pasta with meat or without meat. You will find that this adds a great flavor to any of your favorite pasta or pizza recipes, so I definitely recommend it.
When I use it for that purpose, sometimes I will add some red pepper flakes to add a bit of heat, but only if I am making it for my husband and me, since some of the kids don’t quite like spicy food yet.
This homemade tomato soup recipe is a hit around our house and is a great way to incorporate healthy ingredients into your diet. The kids love it also, especially when you serve it with tasty cheese sandwiches. I always make a large pot of this when we have it, and there is almost nothing left every time.
It has a mild, but delicious tomato flavor and is great for any time of year.
Let me know in the comments below how it turns out!
Chop the tomatoes, onion, and garlic cloves and set them aside separately for a later step.
2 lbs ripe tomatoes, 1 red onion, 3 garlic cloves
Heat large skillet over medium-high heat and add 1/2 tbsp of olive oil and butter until the butter just melts. Then add the chopped garlic and onions and let cook until the onions are transparent.
1/4 stick butter, 1 tbsp olive oil
The next step is to add the tomatoes and to continue cooking for 2-3 minutes before adding the salt, pepper, oregano, nutmeg, bay leaves, and basil. Reduce to medium-low heat and stir well. At this point, add the brown sugar, stir well, and cook for about 2 minutes.
1-2 basil leaves, 2 bay leaves, 1 tsp dried oregano, 1 tsp ground nutmeg, 1 tbsp brown sugar, salt, pepper
After 2 minutes have passed, add the balsamic vinegar and stir well. You can add additional salt and pepper if it is needed at this point. Add everything from the skillet to a blender and blend until smooth, but thick. You can also use an immersion blender at this stage, but I usually just use a traditional blender.
1 tsp balsamic vinegar
In the same skillet, add another 1/2 tbsp of olive oil and heat over medium heat before adding the blended mixture back to the skillet.
1 tbsp olive oil
Add the white wine and let cook for 5 minutes.
1/2 cup white wine
Serve with cream, mozzarella cheese, and croutons
1/8 cup heavy cream, 1/4 cup croutons, 1/4 cup mozzarella cheese
What’s that? You’re looking for an easy, comforting weeknight meal that has some veggies and protein? Look no further: This skillet ratatouille has your back! This delicious twist on the classic French dish features late-summer produce cooked until sau…
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Just 10 ingredients required and perfect for pairing with bread or polenta. Let us show you how it’s done!
Say hello to one seriously satisfying salad: the vegan BLT! Think all the flavor of your favorite sandwich with salty tempeh bacon, tangy tomatoes, and crunchy lettuce tossed in a creamy ranch dressing. She’s nourishing and DREAMY!
Just 7 ingredients r…
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Just 7 ingredients required for this EASY, veggie-packed, plant-based twist on a classic. Let’s make BLTs in a bowl!
This bountiful salad begins with a mix of fresh veggies including crunchy romaine, sweet cherry tomatoes, hydrating cucumber, satisfying avocado, and peppery red onion.
This pesto pasta salad is destined for your next gathering. Or at least, that’s what I hope! This recipe is light and so fresh. It’s perfect for parties, picnics and weeknight dinners, from spring through fall. Leftovers keep well for lunch, too.
Pesto and pasta are the stars of this show, naturally. To make it a pasta salad, I added a pint of cherry tomatoes, a few handfuls of fresh arugula, and some cheese. I love salty feta in this recipe, though mozzarella and Parmesan are also great.
This pasta salad recipe includes homemade pesto made with a few little twists. Instead of pine nuts, I opted for more affordable pepitas (green pumpkin seeds). You can use pine nuts if you’d rather—or even walnuts or pecans.
I like to use half fresh basil and half fresh parsley, which tastes even more interesting and also cuts down on costs (buying lots of fresh basil can be expensive). You could certainly use all basil if you have an abundance growing in your garden. I also add some fresh lemon juice to brighten up the dish. Give it a try!
We’ve done veggie burgers and pesto separately, but together? Our only regret is not trying it sooner! Herby, savory chickpea burgers join with sliced tomato, arugula, and a creamy, bright balsamic aioli for a major dose of YUM!
Just 30 minutes require…
We’ve done veggie burgers and pesto separately, but together? Our only regret is not trying it sooner! Herby, savory chickpea burgers join with sliced tomato, arugula, and a creamy, bright balsamic aioli for a major dose of YUM!
Just 30 minutes required for this satisfying plant-based main perfect for summer BBQs or a quick weeknight meal! Let us show you how it’s done!
These pesto chickpea patties begin with mashing chickpeas until there are only a few large pieces remaining.
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It’s a fresh, flavorful, satisfying plant-based meal that’s easy to make and been on repeat in our kitchens lately. Let’s make it!
These nourish bowls begin with roasting eggplant and chickpeas until golden brown and caramelized.
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This orzo pasta salad recipe is the perfect side dish or lunch! Bursting with flavor, it’s loaded with fresh veggies and feta cheese.
Need an easy side dish or lunch idea? This orzo pasta salad recipe is bursting with flavor and the perfect accessory for any meal. It stars the tender pasta grains with crunchy veggies, salty feta cheese, fresh herbs and a zippy vinaigrette dressing. The best part? It tastes great for days! Leftovers hold up well in the fridge, making it perfect for lunches throughout the week too.
Ingredients in orzo pasta salad
This orzo pasta salad recipe is simple to put together: it’s a matter of cooking pasta, chopping veggies, and making a quick vinaigrette! The flavor profile has Mediterranean or Greek vibe, bursting with fresh herbs, lemon and olive oil. You can also add any vegetables you like! Here’s what you’ll need for the base salad:
Orzo
English cucumber
Cherry tomatoes
Shallot
Fresh oregano and parsley
Lemon juice and lemon zest
Red wine vinegar
Garlic powder, dried dill, and salt
Olive oil
Feta cheese crumbles
Types of orzo
Orzo is a small pasta that’s shaped like grains of rice. Known as risoni in Italy, it can be served in various ways: as a side dish, pilaf, as part of an orzo salad, or in soups. There are several sizes of orzo available in stores; we prefer the medium grains that are about the size of grains of rice. You can also find different colors of orzo, like tricolor orzo that’s colored naturally with sundried tomatoes and spinach.
Variations and mix-ins
This orzo pasta salad is easily customizable to the ingredients you have on hand or your flavor preferences! It would be perfect with Kalamata olives like in a Greek pasta salad, or whatever vegetables are hiding in your refrigerator. Here are a few ideas for adding to this orzo pasta salad:
Kalamata olives
Red pepper, diced
Jarred roasted red pepper, diced
Broccoli, cut into very small florets
Red onion slices
Zucchini, small diced
Spinach or kale, chopped
Orzo pasta salad storage info
This orzo pasta salad recipe tastes great the day it is made, but it stores very well! You can also make it in advance and refrigerate until serving, or keep it refrigerated as a lunch idea to eat throughout the week. Here are a few tips for storage:
This orzo pasta salad lasts for up to 5 days in the refrigerator. It’s ideal for making ahead or healthy lunches throughout the week.
Refresh the flavors before serving. Bring the salad to room temperature. Then stir in a drizzle of olive oil and a bit more crumbled feta cheese. You may or may not need an extra pinch of salt.
Ways to serve it
Pasta salad recipes are fun and versatile: they work with just about anything! They’re great for a summer dinner with any grilled main, or with fish, chicken, or vegetarian mains. Or add pita bread for a light lunch! Here are a few great ways to serve it:
Fill a medium pot with 10 cups water and bring it to a boil. Once boiling, add the orzo and stir. Bring the pot back to a boil, then boil for about 8 minutes until the orzo is tender. Place the orzo in a strainer to drain, then rinse it under cold water until it comes to room temperature.
Meanwhile, prepare the fresh vegetables and herbs as noted in the ingredient list.
In a large bowl, whisk together the lemon juice, lemon zest, red wine vinegar, garlic, garlic powder, dill, and kosher salt. Then whisk in the olive oil.
Once the orzo is done, add it to the large bowl of dressing and toss with the chopped vegetables and herbs. Add the feta cheese and fresh ground black pepper and stir to combine.
Taste and add more salt to taste if necessary. Serve immediately. Stores up to 5 days refrigerated (leftovers taste great; allow to come to room temperature and add a swirl more olive oil or a bit more cheese or salt as necessary).
Category:Side dish
Method:Stovetop
Cuisine:Pasta salad
Diet:Vegetarian
Keywords: Orzo pasta salad, orzo pasta salad recipe, orzo salad
Bruschetta is a classic appetizer and I love the traditional tomato version, but I also LOVE adding sweet juicy peaches during the summer months. The peach and tomato combo is summer perfection. I love this appetizer (or snack) because it’s so ea…
Bruschetta is a classic appetizer and I love the traditional tomato version, but I also LOVE adding sweet juicy peaches during the summer months. The peach and tomato combo is summer perfection. I love this appetizer (or snack) because it’s so easy to make and is always a crowd pleaser. Top toasted baguette slices with…