Creamy Roasted Tomato-Orzo Soup
Parmesan-Pistachio-Arugula Salad
Ingredients
- 4 pints cherry tomatoes
- 5 cloves garlic, peeled
- 3 Tbsp olive oil, divided
- 2 tsp Italian seasoning
- ½ tsp kosher salt
- ½ tsp pepper
- 1 (6.5-oz) pkg garlic-herb spreadable cheese
- 5 cups low-sodium vegetable broth
- ½ (16-oz) pkg orzo (preferably whole wheat)
- 1 cup canned whole San Marzano tomatoes
- 1 (0.5-oz) pkg fresh basil, chopped
Instructions
- Preheat oven to 400°F. Toss together tomatoes, garlic, 2 Tbsp oil, Italian seasoning, salt, and pepper in a 2-quart baking dish. Nestle cheese in center; drizzle with 1 Tbsp oil. Bake 30 minutes or until cheese is lightly browned and tomatoes burst.
- Meanwhile, bring broth to a boil in a Dutch oven. Add pasta, and cook 10 minutes or until done.
- Process roasted tomato-cheese mixture and San Marzano tomatoes in a blender until smooth; add to pot. Bring to a simmer; cook 3 to 4 minutes or until thoroughly heated, stirring occasionally. Sprinkle soup with basil.
Side Dish Ingredients
- 1 (5-oz) pkg baby arugula
- ½ cup freshly shaved Parmesan cheese
- ½ cup roasted, salted pistachios, chopped
- 6 Tbsp olive oil vinaigrette
Side Dish Instructions
- Combine first 3 ingredients in a large bowl; drizzle with vinaigrette, and toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
373
|
172
|
545
|
| Fat (g) | 16 | 16 | 32 |
| Sat. Fat (g) | 7 | 3 | 10 |
| Protein (g) | 11 | 5 | 16 |
| Carb (g) | 46 | 5 | 51 |
| Fiber (g) | 9 | 1 | 10 |
| Sodium (mg) | 575 | 256 | 831 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
