Ingredients
Soup
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- Kosher salt and pepper, to taste
- 6 tablespoons tomato paste
- 1 tablespoon cooking sherry
- 5 to 6 cups chicken or vegetable stock
- 1 ½ cups uncooked orzo pasta
- Fresh herbs for garnish (such as basil or parsley)
- Parmesan cheese, for sprinkling
Cheddar Toasts
- 2 tablespoons unsalted butter
- 1 small baguette, sliced into rounds
- 1 cup freshly grated cheddar cheese
Instructions
- Prepare the Soup Base: Heat a saucepan over medium heat and add olive oil. Add minced garlic along with a large pinch of kosher salt and pepper. Stir and cook for 1 minute until fragrant.
- Add Tomato Paste: Stir in the tomato paste and cook for another 1 to 2 minutes to deepen the flavor.
- Deglaze and Simmer: Pour in the cooking sherry and 5 cups of the stock. Stir well to disperse the tomato paste evenly throughout the liquid. Bring the mixture to a gentle simmer.
- Cook the Orzo: Once simmering, add the uncooked orzo pasta and stir frequently with a wooden spoon to prevent sticking. Cook for 10 to 15 minutes until the pasta is tender and the soup thickens slightly. If the soup is too thick, gradually add remaining stock to reach desired consistency.
- Season the Soup: Taste and adjust seasoning with additional salt and pepper as necessary.
- Prepare Cheddar Toasts: While the soup cooks, melt unsalted butter in a skillet over medium heat. Place baguette slices in the skillet, cooking on one side until golden brown, about 2 to 3 minutes.
- Add Cheese: Flip the toasted baguette slices and immediately top the browned side with grated cheddar cheese. Continue cooking until the cheddar melts and the other side of the bread is golden and crisp.
- Serve: Ladle the soup into bowls, garnish with fresh herbs and parmesan cheese. Top each bowl with a cheesy toast and serve hot for a cozy and satisfying meal.
Notes
- Use vegetable stock for a vegetarian version.
- If cooking sherry is not available, dry white wine or additional stock can substitute.
- Stirring the orzo frequently is important to prevent it from sticking or clumping.
- Fresh herbs like basil add brightness, but parsley or oregano can also be used.
- For extra richness, add a splash of cream just before serving.
- Make sure the skillet is not too hot when melting butter to avoid burning the toast.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian