Tomato Bisque Soup with Orzo

One of my favorite things about the cooler weather is the reappearance of soups in the menu again. Soups are so versatile and usually quite simple. They're warm and comforting on chilly days. And they're also perfect for dipping fresh crispy bread - which is always a good thing.

This soup is so flavorful. It is extra tomato-y and wonderfully creamy.

A warning: This soup is also very addicting. My family polished this off in a matter of hours one afternoon... for, you know, that meal between lunch and dinner...

A huge thanks to our wonderful neighbor and friend, Michelle, for sharing this fantastic soup recipe! 

Notes: You could leave the orzo out of this soup, if you don't have any on hand, but I would strongly advise against doing such a thing. (Pasta makes just about everything better, IMHO.) Also, be sure to taste the soup as you're finishing it up to know if it needs any additional sugar or salt. Enjoy!

Adapted from Michelle's recipe

Tomato Bisque Soup with Orzo  

1/2 pound whole-wheat orzo pasta
3 tablespoons butter
1 cup chopped celery
1 cup chopped carrot
1 medium onion, diced
sea salt
4 cloves garlic, pressed
8 cups chopped fresh tomatoes
2-3 cups water (or vetetable/chicken broth)
1 6-ounce can tomato paste
1 teaspoon minced fresh basil
1/2 teaspoon minced fresh oregano
1/2 teaspoon freshly ground black pepper
3-4 teaspoons granulated sugar
1 cup heavy cream

Bring a large pot of water to a boil. Generously salt it, then add the orzo. Cook just until al dente. Drain the pasta, reserving 2 cups of the cooking water. Set pasta and water aside in separate bowls.

In a large soup pot, heat butter over medium heat until melted and hot. Add the celery, carrots, onion, and a generous heap of salt. Cook the vegetables, stirring often, until just tender. Add the garlic and cook for 30 more seconds. Stir in the chopped tomatoes, orzo cooking water, 2 cups water (or broth), tomato paste, basil, oregano, and black pepper. Bring to a boil, then reduce heat to a simmer. Let the soup simmer uncovered for 30 minutes, or until slightly thickened.

Working in batches, transfer the soup to a high-powered blender. Puree until very smooth, then return to pan. (You can also puree the soup right in the pot with an immersion blender, if preferred. I find that this doesn't get the soup quite as smooth as a stand blender does.) Add 3 teaspoons sugar, the cream, and the cooked orzo. Taste and add additional water (or broth), sugar, and salt as needed. Heat through, then serve with a little freshly ground black pepper to garnish.

Yield: Serves 6-8          

This post shared on The Nourishing Gourmet and Beyond the Peel

Broccoli Pesto Orzo with Lemon & Avocado

The rain is slowly drizzling outside the window as I sit here today. It's overcast and beautifully misty out there. The pitter patter of the rain drops hitting the roof is so peaceful. It's the kind of day that makes you just want to curl up in a big sweater, grab a wonderful book, and settle into a comfy chair. In fact, that's just what I did after making this delicious pasta dish for lunch. I'm currently reading The Guernsey Literary and Potato Peel Pie Society. I'm not too far into it yet, but so far it's been a page-turner - a little bit of World War II history, charming England, and a touch of romance all rolled into one book. I have high hopes for it.

As for this pasta. I had high hopes for it, too, upon seeing it in Heidi's new book. And, as usual, it fulfilled those high hopes. This dish is quick and easy to put together. The creme fraiche and lemon zest add a touch of brightness while a bit of diced avocado lends a bit of creaminess. This is the perfect kind of nutrition- and flavor-packed lunch I love. I hope you'll try it soon.

Also, pick up that book if you're ever on your way past the library. I think it's going to be a good one.

Notes: Heidi notes in her book that if you can't find orzo, substituting another tiny pasta, or even farro or wheat berries, would be great. I can imagine if you also don't have pine nuts on hand, walnuts would make a nice substitution.

Adapted from Super Natural Every Day

Broccoli Pesto Orzo with Avocado & Lemon

pasta & broccoli
2 cups whole-wheat orzo
Kosher salt
7 cups raw broccoli, cut into small florets

pesto
(3 cups of the broccoli florets after being cooked)
2 cloves garlic
2/3 cup pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
Juice of one lemon
1/4 cup extra-virgin olive oil
1/4 cup cream

to serve
Zest of one lemon
1 large avocado, diced
Remaining toasted pine nuts
Freshly grated Parmesan cheese
Freshly ground black pepper

pasta & broccoli
Bring a large pot of salted water to a boil. Add the orzo and cook according to the package directions, until al dente. Drain the pasta and reserve 1 cup of the cooking water in a separate bowl. Set the pasta and cooking water aside.
In the meantime, cook the broccoli by placing the florets in a steam backet. Cook for 3-5 minutes, just enough to take off the raw edge. Set aside.

pesto
To make the pesto, combine 3 cups of the cooked broccoli, the garlic, most of the pine nuts, the Parmesan, the lemon zest, and 2 tablespoons of the lemon juice in a food processor. Drizzle in the olive oil and cream and blend until smooth. Adjust the consistency so that the pesto is not too thick by adding a few tablespoons at a time of the pasta cooking water. Taste and add additional salt and lemon juice as needed.

to serve
Just before serving, toss the orzo and remaining cooked broccoli florets with the broccoli pesto and the lemon zest. Gently fold in the avocado. Serve topped with pine nuts, Parmesan, and a few grinds of fresh black pepper.

Yield: Serves 4 as a main dish, a few more as a side