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Tomato Orzo Soup with Cashew Cream
Teri-Ann Carty
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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Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Course
Dinner, Lunch, Main Course, Soup
Servings
4
Equipment
dutch oven or large pot
stove
blender or food processor
Ingredients
TOMATO ORZO SOUP INGREDIENTS
2
tbsp
olive oil
pinch of chilli 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
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.
Keyword
cashew cream, dairy free, gluten free, orzo, plant based, soup, tomato soup