How often do I rave about a soup?
Aside from a lot?
Okay, never mind.
But truly, if you love tomato soup, this really IS a soup to rave about! Speaking of truly, I was a truly surprised that the only tomato in the recipe is of the paste persuasion … no fresh or canned. Just be sure to use a good-quality tomato paste because it is the star of the show.
I was also surprised that cumin is used without all the other spices that usually come along for the ride. But without its posse it gives a nice slightly earthy taste, without overpowering the oregano.
The original recipe encourages the use of a food processor, electric or one of those Ronco manual slappy-choppy thingies. Definitely speeds up the prep work, even factoring in the time to wash the processor bowl.
The original recipe calls for a whopping TEN tablespoons of oil. You really don’t need that much, unless you are oil-deficient. Which most people aren’t. But if you are, just add more AFTER stirring the herbal-oil mixture into the feta a bit. Even if/when you manage to spill oil all over your hands (ask me how I know :/)
Tomato and Orzo Soup with Marinated Feta
Adapted from: nytimes.com
Time: 40 min
Yield: 4 servings
1 medium yellow onion, roughly chopped
1 small carrot, peeled and roughly chopped
6 garlic cloves, peeled & roughly chopped (or 1 Tbl. garlic powder)
4-6 tablespoons olive oil, divided
1/4 cup (4 Tbl) tomato paste
2 tsp. ground cumin
2 tsp. dried oregano
1 1/2 tsp. ground paprika
1 cup uncooked orzo
1 tsp. kosher salt (plus more to taste)
The original recipe encourages the use of a food processor, electric or one of those Ronco manual slappy-choppy thingies. Definitely speeds up the prep work, even factoring in the time to wash the processor bowl.
The original recipe calls for a whopping TEN tablespoons of oil. You really don’t need that much, unless you are oil-deficient. Which most people aren’t. But if you are, just add more AFTER stirring the herbal-oil mixture into the feta a bit. Even if/when you manage to spill oil all over your hands (ask me how I know :/)
For those who don't know, orzo is that tiny rice-shaped pasta hiding somewhere in the supermarket. Despite its shape, you really can't substitute one for the other in the recipe. As it cooks in the soup, the orzo releases its starch to thicken it wonderfully.
Tomato and Orzo Soup with Marinated Feta
Adapted from: nytimes.com
Time: 40 min
Yield: 4 servings
1 medium yellow onion, roughly chopped
1 small carrot, peeled and roughly chopped
6 garlic cloves, peeled & roughly chopped (or 1 Tbl. garlic powder)
4-6 tablespoons olive oil, divided
1/4 cup (4 Tbl) tomato paste
2 tsp. ground cumin
2 tsp. dried oregano
1 1/2 tsp. ground paprika
1 cup uncooked orzo
1 tsp. kosher salt (plus more to taste)
1/4 tsp. coarsely ground black pepper (plus more to taste)
4 cups (1 quart) vegetable broth (plus more if needed)
/14 cup heavy cream (or milk plus 2 tablespoons of butter)
1/4 cup parsley leaves
1/2 tsp. crushed red pepper, plus extra if desired
6 ozs (or more) good-quality feta (such as Israeli), roughly crumbled
Add the onion, carrot and garlic to a small food processor and pulse until very finely chopped. You can if you like chop by hand, but it will take what seems like forever.
In a large deep pot (to avoid splattering all over you and the cooktop), heat 4 tablespoons of oil over a medium-high heat. Add the veggie mixture and cook for 5-10 minutes, stirring frequently, until the onions are softened (because of the carrots, it will take longer than the usual 5 minutes).
Stir in the tomato paste, cumin, oregano and paprika, then reduce heat to medium. Sauté constantly, until tomato paste becomes a deep red. Stir in orzo, salt and black pepper, then pour in the stock. Bring to a simmer, then cover tightly and reduce heat to low.
Simmer for 20 minutes, stirring occasionally, until the orzo has cooked through and the soup has thickened. Add cream, recover and simmer for 5 minutes more. Taste and adjust the salt and pepper at this point. If soup is too thick to your liking, add additional broth.
Meanwhile, chop parsley, transfer to a small mixing bowl, and then mix in crushed red pepper and remaining 2 tablespoons of olive oil. Fold in the feta.
4 cups (1 quart) vegetable broth (plus more if needed)
/14 cup heavy cream (or milk plus 2 tablespoons of butter)
1/4 cup parsley leaves
1/2 tsp. crushed red pepper, plus extra if desired
6 ozs (or more) good-quality feta (such as Israeli), roughly crumbled
Add the onion, carrot and garlic to a small food processor and pulse until very finely chopped. You can if you like chop by hand, but it will take what seems like forever.
In a large deep pot (to avoid splattering all over you and the cooktop), heat 4 tablespoons of oil over a medium-high heat. Add the veggie mixture and cook for 5-10 minutes, stirring frequently, until the onions are softened (because of the carrots, it will take longer than the usual 5 minutes).
Stir in the tomato paste, cumin, oregano and paprika, then reduce heat to medium. Sauté constantly, until tomato paste becomes a deep red. Stir in orzo, salt and black pepper, then pour in the stock. Bring to a simmer, then cover tightly and reduce heat to low.
Simmer for 20 minutes, stirring occasionally, until the orzo has cooked through and the soup has thickened. Add cream, recover and simmer for 5 minutes more. Taste and adjust the salt and pepper at this point. If soup is too thick to your liking, add additional broth.
Meanwhile, chop parsley, transfer to a small mixing bowl, and then mix in crushed red pepper and remaining 2 tablespoons of olive oil. Fold in the feta.
Ladle soup into four bowls, then top with the marinated feta.
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