Roasted Tomato and Chickpea Orzo Soup is a quick, easy, hearty soup to throw together in a pinch!
It is officially Winter here. I think I said that back in November but that was when we had snow. That’s right, no snow anywhere in sight for the past month. I was pretty disappointed that we didn’t have a white Christmas but boo-hoo, I’m over it now. We are about to be in negative degree weather next week. It is still hard for me to wrap my mind around that considering I came from weather that was WAY too positive. We’re talking 115 degrees about 9 months out of the year. Yikes!
Negative degree weather calls for a warm bowl of soup. Now, it is not a secret that I’m a total fan of soup. More like obsessed with soup and want to eat it for every single meal of the day, all day, every single day. Yup, it’s a serious relationship.
What I love about this soup is that it is a complete meal. Loaded with veggies and the pasta adds the right amount of carbs. I have also made this with farro and dare I say, it was better! Fresh basil, roasted tomato, and fennel seed are the star flavors of this soup. What is even better is the day after.
After this sits in the fridge overnight it becomes even more thick and delicious because the pasta soaks up some of the broth (aka flavor) and all the spices marinate together. It is magical and guarantees that you will enjoy spoonful after spoonful.
For more soup recipes check out these posts!