Roasted Tomato Orzo Soup with Fresh Basil & Oregano
Ingredients
- 8 medium-sized tomatoes (a combination of Roma and vine tomatoes)
- 1 1/4 cups (163 g) chopped onion
- 6 cloves of garlic, minced
- 6 cups (1,425 ml) vegetable broth (concentrate mixed with water)
- 1 tablespoon (15 g) miso paste
- 3 tablespoons (45 g) fresh oregano, chopped
- 3 tablespoons (45 g) fresh basil, chopped
- 2 teaspoons (10 g) dried thyme
- 1 cup (90 g) vegan feta crumbles (e.g., Follow Your Heart)
- 1 cup (168 g) uncooked orzo
- 3 tablespoons (45 ml) avocado oil
- Salt and pepper to taste
Preparation
Cut the tomatoes in half or quarters and place them on a well-lined baking sheet, cut side up. Drizzle with about 1 tablespoon of oil and season with thyme, salt, and pepper. Bake at 425°F (220°C) for 40-50 minutes or until thoroughly cooked. Set aside.
When the tomatoes are done, sauté the onions in 2 tablespoons of oil until translucent, for about 3-5 minutes.
Add the roasted tomatoes to the sautéed onions and cook for a couple of minutes before adding the garlic and herbs. Let it cook for 10 minutes over medium-low heat.
Mix the miso paste with the vegetable broth and then add it to the pot. Lower the heat to a hard simmer, cover, and cook for 15 minutes.
Using an immersion blender, blend the soup until completely smooth (it's okay to see some of the herbs). Add in the orzo and feta, and continue to simmer for 15 minutes.
Serve the soup with additional fresh herbs and feta.