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Tomato Orzo Soup with Cashew Cream

Soup season is in full swing around here and I couldn't help but share this incredible Tomato Orzo Soup with you! The Cashew Cream is optional but it certainly is a GOOD option!

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Tomato soup catapults me right back to my childhood. My most requested lunch was tomato soup from a can and grilled cheese sandwiches WITH ketchup. We ate the sandwiches on cheap white bread, the cheese was Cheese Whiz and the soup as aforementioned was straight from the can. Not the healthiest but THE BEST for this kid. Fast forward and I wouldn’t dream of eating any of those things but that doesn’t mean I still don’t love and crave and EAT tomato soup bad grilled cheese. Best combo going so let’s get making this soup!!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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bowl of tomato soup with cilantro and chickpea topping and a grilled cheese on the side by teri-ann carty

Tomato Orzo Soup with Cashew Cream

Soup season is in full swing around here and I couldn't help but share this incredible Tomato Orzo Soup with you! The Cashew Cream is optional but it certainly is a GOOD option!
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Servings: 4
Author: Teri-Ann Carty
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Equipment

  • dutch oven or large pot
  • stove
  • blender or food processor

Ingredients

TOMATO ORZO SOUP INGREDIENTS

  • 2 tbsp olive oil
  • pinch of chili flakes
  • 1 small red onion diced
  • 2 garlic cloves
  • 1 celery stalk chopped
  • 1 carrot small dice
  • 2 28oz canned tomatoes crushed or whole
  • ½ can water
  • 1 cup full fat coconut milk
  • 1 cup dried orzo gluten free if necessary

CASHEW CREAM INGREDIENTS (OPTIONAL)

  • ½ cup cashews soaked
  • ¼ cup water
  • ½ tsp garlic powder
  • pinch of salt
US Customary - Metric

Instructions

TOMATO ORZO SOUP INSTRUCTIONS

  • In a large Dutch oven heat olive oil and chilli flakes.
  • Sauté onion, garlic, carrot and celery for several minutes. Once they start to soften, season with salt and cracked pepper.
  • Pour crushed tomatoes into a pot with 1/2 can water. Stir and season again. Bring to boil and then reduce to simmer for 15 minutes.
  • Add in coconut milk and continue to simmer for 5 minutes more.
  • Remove from heat.
  • Transfer to a high speed blender in batches (OR if you have an immersion blender use that for easier clean-up). Once puréed, place back in the pot.
  • Boil water for orzo. Once boiling, salt the water and add orzo. Cook till al dente, drain and add to the soup.
  • Taste for seasoning and serve.

CASHEW CREAM INSTRUCTIONS (OPTIONAL)

  • To make the cream, add everything into a high speed blender and whirl till you have a smooth creamy consistency scraping down sides as needed.
  • Put dollops into the soup and use the tip of a sharp knife to create fun designs. No wrong way to do it!!!

Notes

You can easily omit the orzo and add roasted chickpeas and cashew cream pictured above.

Nutrition

Serving: 1serving | Calories: 423kcal | Carbohydrates: 39g | Protein: 10g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 607mg | Potassium: 418mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2554IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 4mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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