Ingredients
The following ingredients have 4 Servings
- 1/4 cup olive oil
- 1 medium onion (chopped)
- 1 celery stalk (chopped)
- 4 cloves garlic (crushed)
- 2 3/4 pounds tomatoes (diced)
- 4 cups vegetable broth or water
- 1/4 cup fresh basil (plus more for garnish)
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 1/2 teaspoons salt (to taste)
- Freshly ground black pepper (to taste)
- 1/2-1 cup dried Orzo pasta
- 1/2 cup plain Greek yogurt
- Crumbled/grated Kefalotyri Cheese (for serving, or Mizithra, Feta, or cheese of choice)
Instruction
- In a large pot, drizzle olive oil over medium heat. Once thoroughly heated, add the onion, celery, and garlic. Cook, stirring often, until softened, about 5 minutes.
- Add the diced tomatoes, broth or water, basil, bay leaves, oregano, salt and pepper. Bring to a boil, then reduce heat to a simmer and cook until the tomatoes are softened and starting to fall apart, 20-30 minutes.
- Remove the bay leaves, then puree the soup using an immersion or stand blender until smooth. If using a stand blender, carefully transfer the soup back to the pot after blending.
- Return the soup to a simmer, then stir in the orzo. Cook stirring often (especially the bottom and sides) until tender, about 5-10 minutes.
- Remove from heat and stir in the yogurt. Serve immedately topped with crumbled or grated cheese and additional basil.
