Recipe courtesy of Mary Gray

Tomato Orzo Soup

  • Level: Easy
  • Total: 35 min
  • Prep: 5 min
  • Cook: 30 min
  • Yield: 4 servings
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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


  1. 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. 
  2. 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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