Creamy Tomato Orzo Soup made with Greek Yogurt

Soup season is officially here again! I love to eat soup all year round, but I definitely take a break from making it in the warmer months. Who wants to stand over a hot stove for an hour when it is 80 degrees outside? But now that fall is here and the temperatures are dropping, it is time to get back on the soup making bandwagon!   

I am kind of obsessed with soup – it is my favorite thing to cook. TheBetterHalf jokes that all I make is soup and baked goods. And he’s kind of right. I need to broaden my cooking horizons – but there’s just something about a comforting bowl of soup that I can’t resist. Plus it is a great way to eat more veggies!

I am not usually a fan of making creamy soups. I try to keep things a little healthier when we cook at home, and save the heavy cream for when we are out to eat. That’s why this soup jumped out at me – it is thick and creamy, but not from fattening heavy cream – it uses Greek yogurt! I knew I had to try it. It just might be my new favorite tomato soup. It is so thick and creamy, with an amazing tomato flavor.

The orzo makes it hearty enough to be a meal. The fresh basil complements the tomato so well. The whole thing comes together in about 30 minutes, making this a perfect option for a weeknight dinner.  Oh, and it goes pretty well with some no-knead bread too!

Creamy Tomato Orzo Soup made with Greek Yogurt
Recipe from Two Peas and Their Pod

Ingredients
2 tablespoon olive oil
½ cup chopped onion
2 cloves garlic, minced
2 bay leaves
3 15 oz cans diced tomatoes
1 15 oz can vegetable broth
1 teaspoon brown sugar
¼ cup chopped fresh basil
dash of crushed red pepper flakes
salt and pepper to taste
½ cup plain Greek yogurt (I used Chobani 0%)
1 cup cooked orzo pasta

Directions
Heat the oil in a large pot or dutch oven over medium heat. Add the onion and garlic and cook until onions are soft and translucent, about 5 minutes. Add the bay leaves, tomatoes, broth, brown sugar, basil, red pepper flakes, salt and pepper. Stir together, and then simmer on low heat for 15 minutes, stirring occasionally.
Remove the bay leaves from the pot. Using an immersion blender, carefully blend the soup to the desired consistency. Add the Greek yogurt, and mix until well combined. Add additional salt, pepper, or sugar to taste. Stir in the orzo, and serve soup garnished with fresh basil.