Quick Tomato Soup

Boil some water in a pasta pot. When the water boils, add the orzo. Keep stiring to keep it from sticking to the pot. Cook until it’s just slightly undercooked (according to package instructions for al dente). Then drain the orzo and set it aside.

Heat the olive oil in a stock pot on medium heat. Turn the heat down and add the onion and garlic. Cook until they turn translucent. Make sure they don’t brown! Add the tomato puree and stir well. Frying off the puree helps release the flavours. Add half of a vegetable stock cube, heat and stir until it’s mixed in well. Add the can of tomatoes and a cup of water. Keep stirring the mixture well. Cook for about 5 minutes

Slice the cherry tomatoes and add them as well. Add a dash of vinegar and stir through. Season with a pinch of smoked paprika, cinnamon, nutmeg, salt and pepper. Add only a little bit of cinnamon, about a knifetip worth.

Stir everyting together. Turn the soup into a puree by using a ‘magic wand’/handheld blender. Cook the soup for about 3 minutes longer.

Add the yoghurt for a little creaminess and stir in the cooked orzo for bite. Let it simmer for 2 more minutes. Finally add some sliced fresh basil leaves and serve.

Enjoy!