Recipe courtesy of Mary Gray
Tomato Orzo Soup
Total:
35 min
Prep:
5 min
Cook:
30 min
Yield:
4 servings
Level:
Easy
Total:
35 min
Prep:
5 min
Cook:
30 min
Yield:
4 servings
Level:
Easy
Total:
35 min
Prep:
5 min
Cook:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

  • Salt
  • 2 cups orzo pasta
  • One 28-ounce can tomato juice
  • Freshly ground pepper
  • One 8-ounce container sour cream, plus more for serving
  • 2 tablespoons all-purpose flour
  • 1 egg

Directions

Bring a large pot of lightly salted water to a boil. Slowly stir in the orzo and cook the pasta in boiling water until tender, 8 to 10 minutes. Drain the orzo and set aside. 

In a large pot over medium heat, add the tomato juice, 3 1/2 cups water, salt and pepper and bring this to a boil. Reduce the heat and simmer for 10 minutes. Whisk in the sour cream, flour and egg and simmer for another 5 minutes. Stir in the cooked orzo and serve the soup warm with a dollop of sour cream on top.

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