Cream Of Tomato Soup With Orzo
Categories: Vegetarian, Soups/Stews, Egg Free, Dairy Free, Cream of,
1 teaspoon of olive oil
4 garlic cloves, minced
4 cups of tomato juice
2 cans diced tomatoes - (14 1/2 oz ea) ; pureed with juice
1 teaspoon of sugar
8 ounces of orzo
1 cup of plain unsweetened soy milk
OPTIONAL GARNISH, Fresh basil leaves, slivered |
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Bring medium saucepan of lightly salted water to a boil. In large saucepan, heat oil over medium heat. Add garlic, and cook, stirring often, 1 minute. Add tomato juice, pureed tomatoes and sugar, and simmer 5 minutes. While soup is simmering, add orzo to boiling water. Cook, until tender, 6 to 8 minutes; drain. Transfer to small bowl.
Remove soup from heat and stir in soy milk, adding salt and pepper to taste. Ladle soup into individual bowls, adding one scoop of orzo to each. Garnish with slivered basil if desired. This recipe yields 4 to 6 servings.
Per Serving: 263 Cal; 10g Prot; 3g Total Fat (0 Sat. Fat); 51g Carb.; 0mg Chol; 993mg Sod.; 4g Fiber.
Comments: This soup is great served with a loaf of crusty, whole grain bread.
Formatted for MC7 08-08-2003 by Joe Comiskey - Mad's Recipe Emporium Recipe By: Vegetarian Times, March 2002 Per Serving (excluding unknown items): 179 Calories; 1g Fat (7.1% calories from fat); 6g Protein; 36g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 590mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.  | | |
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