Creamy Tomato Orzo Soup in the Pressure Cooker
This creamy tomato orzo soup is made easy in the pressure cooker with diced tomatoes, Greek yogurt, fresh basil, and orzo pasta, delivering a warm, comforting bowl in just about 25 minutes.
Equipment
- 1 Pressure Cooker 6-quart size recommended
- 1 Immersion blender or regular blender in batches
Ingredients
Main ingredients
- 1 tablespoon olive oil to start your saute with a smooth, silky base
- ½ cup chopped onion cook until translucent
- 2 cloves garlic minced
- 2 bay leaves
- 3 15 ounce cans diced tomatoes
- 1 15 ounce can vegetable broth
- 1 teaspoon brown sugar
- ¼ cup chopped fresh basil
- 1 dash crushed red pepper flakes
- to taste salt and freshly ground black pepper
- ½ cup plain Greek yogurt
- 1 cup cooked whole wheat orzo pasta
Instructions
Instructions
- Heat olive oil in pressure cooker over medium heat. Add onion and cook until translucent, about 5 minutes.
- Add minced garlic and cook for about 1 minute, until fragrant.
- Add bay leaves, diced tomatoes with juice, and vegetable broth. Stir to combine.
- Bring mixture to a boil, then seal the lid and pressure cook for 15 minutes.
- Carefully release pressure after cook time ends. Open lid and remove bay leaves.
- Use immersion blender to blend soup until smooth. If using regular blender, blend in batches and return to pot.
- Stir in brown sugar, chopped basil, and crushed red pepper flakes.
- Season with salt and pepper to taste.
- Add cooked orzo and stir to combine.
- Simmer soup for 10–12 minutes, stirring occasionally. Serve hot with optional basil garnish.
Notes
Soup can be stored in fridge for up to 4 days. For longer storage, freeze without orzo and add freshly cooked orzo when reheating.