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Tomato-Basil Soup with Orzo


1 tsp
olive oil
1/4 cup
apple juice
medium onion
2 cloves
1/2 cup
diced redbell pepper
4 cups
chopped freshor canned tomatoes
1 cup
vegetable stock
1/3 cup
orzo pasta
1/4 cup
chopped freshbasil
Here is another recipe from the October Vegetarian times which sounds delicious!

If you still have a few ripe tomatoes, this soup is certain to bring back the August warmth.
If not use good quality canned Italian plum tomatoes.


In a soup pot, heat oil and apple juice over medium heat.
Saute onion, garlic and pepper 8 to 10 minutes, stirring frequently, until onion is soft but not brown.
(add small amounts of water if mixture is too dry)

Add tomatoes and broth; bring to a boil.
Add pasta; cook 5 minutes, stirring.
Cover; simmer over low heat 15 minutes.
Add basil and serve hot.

Per Serving:
106 calories; 4 g prot; 2 g Fat; 21 g Carb; 0 Chol; 133MG Sod 3 g Fiber

Recipe group: Soup.
Should you try this recipe out we would be very grateful for a photo of the finished dish. Please send by E-Mail to rezepte(at) (JPEG or TIFF format).
Thank you in advance.

This recipe from Vegetarian Resource Center - - Boston, USA was inserted by Renato Pichler / 2002-05-05 02:55:27

This is a recipe from the European Vegetarian Union database (
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