Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
Ingredients 0/11
Why This Meal Is A Winner
This soup is a comforting blend of rich tomato flavors and tender orzo pasta, enhanced by the creamy, tangy bite of Gorgonzola cheese. It’s perfect for chilly days when you want something warm and satisfying without too much fuss.
Cooking Pointers
- Use low-sodium broth to control the saltiness of the soup.
- Add the Gorgonzola cheese just before serving to keep its creamy texture intact.
- Stir the soup gently after adding the pasta to prevent it from sticking to the bottom of the pot.
- Add the Gorgonzola cheese just before serving to keep its creamy texture intact.
- Stir the soup gently after adding the pasta to prevent it from sticking to the bottom of the pot.
Step 1
Warm some olive oil in a big pot over medium-high heat. Toss in the chopped onion and garlic, and cook them until they’re nice and soft, 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 so the flavors can meld together.
Step 2
Carefully transfer the soup in batches into a blender and puree it until smooth. Pour it back into the pot, then stir in the Gorgonzola cheese, orzo, and sour cream. Let it simmer for another 5 to 10 minutes until the cheese melts and the orzo is tender. Give it a taste and adjust the seasoning if you need to, then it’s ready to enjoy!
Serving Options To Try
Serve this soup with a side of crusty bread or garlic toast for dipping. A simple green salad with a light vinaigrette also pairs well, balancing the richness of the cheese.
Keeping It Fresh
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth or water if the soup has thickened too much. Avoid freezing, as the cheese and pasta may change texture.
34
people cooked this recipe
