A spin on classic tomato soup, this version is loaded with ForYou® onions, celery, carrots, parsnips, and turnips — turning what’s usually a side into a complete meal. Fresh basil added at the end keeps it bright and fragrant. Serve with a grilled cheese or a swirl of cream on top.
- 1 T. vegetable oil
- 1 parsnip, peeled and diced
- 1 turnip, peeled and diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 1 leek, diced
- 1 onion, diced
- 2 T. tomato paste
- 1/4 tsp. dried thyme
- 1 clove garlic, minced
- 4 1/2 C. vegetable broth
- 1/3 C. uncooked orzo
- 2 T. chopped fresh basil
- 2 T. chopped fresh parsley
- fresh basil leaves for garnish
- salt and pepper to taste
1. Place a large saucepan over medium heat. Add the vegetable oil followed by the parsnip, turnip, carrot, celery, leek, and onion. Season with salt and pepper, then cook until the onion begins to become translucent, about 4 minutes.
2. Add the tomato paste, thyme, and garlic, then cook for 2 minutes more. Pour in the broth and bring to a boil. Season with salt and pepper again, as needed. Reduce to a simmer and cook until the vegetables are tender, about 15 minutes.
3. While the soup is simmering, cook the orzo. Place a medium pot of water over high heat. Bring to a boil and add ½ teaspoon of salt followed by the orzo. Cook according to the package directions. Drain and set aside.
4. When the vegetables are tender, stir in the orzo, basil, and parsley. Ladle the soup into bowls, top with basil leaves, and serve.
