One of my favorite dishes to make this time of year is creamy tomato orzo. I originally posted this recipe last year, and I wanted to re-share it for my new readers. This is one of my mother’s dishes and she would always make it after the holidays, to use up her turkey stock. The mixture of the turkey stock and tomato soup is just amazing, and is perfect with orzo. I am so fortunate my sweet mom would let me share it with all of my wonderful readers 🙂
It is a super easy dish and can be made with homemade or store bought stock and soup, depending on your time constraints. It will be tasty either way, and is a great weeknight meal. It is also a great dish to freeze for those times when you have no time to cook. I am a strong believer in homemade frozen food, and try to keep my freezer stocked, with favorites like this.
- 1 lb. orzo
- 3 cups tomato soup (try my tomato soup without the cream)
- 4 1/2 cups turkey stock
- 1/2 Tbsp. unsalted butter
- 1/2 Tbsp. olive oil
- salt, garlic powder, and sugar to taste (see instructions for more information on why amounts aren't provided)
- cheese to finish (Asiago, Parmesan, or Romano work well)
# 1 This is a great make-ahead meal and is perfect for entertaining guests. Make the stock and tomato soup and freeze or make a day or 2 ahead and store in the fridge. Make the orzo up to 2-3 days ahead and store in the fridge, or freeze it for longer storage. Combine all ingredients when ready to eat and cook according to directions.
# 2 Make your own tomato soup and/or turkey stock (it is great made with turkey wings). Check out my recipe for a roasted tomato soup. You can make both ahead of time and store in the fridge, or freeze for longer storage.
# 3 Don’t reduce as much and serve as a soup.