Serves: 2 | Total Time: 25-30 minutes
A simple, comforting soup with smooth tomatoes, tender orzo, and a fresh basil finish. Light, balanced, and full of flavour.
Ingredients
For the soup:
- 2½ cups La Fonte Passata (Sieved Tomatoes)
- ½ cup orzo
- 1 small onion, finely chopped
- 2 garlic cloves, chopped
- 2 cups vegetable stock
- 2 tablespoons extra virgin olive oil (EVOO)
- 1 sprig fresh thyme
- Sea salt and freshly ground black pepper
For the basil oil:
- A small handful of fresh basil
- 2 tablespoons extra virgin olive oil (EVOO)
Method
- Heat the EVOO in a pot over medium heat. Add the onion and cook until soft, then add the garlic and thyme.
- Add the La Fonte Passata and vegetable stock. Bring to a gentle simmer.
- Add the orzo and cook for about 8–10 minutes, stirring occasionally, until tender.
- Season with salt and pepper and remove the thyme sprig.
- For the basil oil, finely chop the basil and mix with EVOO.
- Serve the soup warm, finishing with a drizzle of basil oil.
Serving Suggestions
Serve warm with a swirl of basil oil and a few fresh basil leaves.
This kind of soup reflects a simple Italian approach - a smooth tomato base with a small addition of pasta for texture, finished with good olive oil and fresh herbs.
