Friday, May 21, 2021

Soup with Orzo, Shrimp, and Cherry Tomatoes from Vicki Delany

This unusual soup captures the flavours of summer, but is served hot. As something different, it cooks in the oven, although you should be able to do it on the stovetop also (I have not tried it that way)

Soup with Orzo, Shrimp, and Cherry Tomatoes 


2 tablespoons extra-virgin olive oil

6 garlic cloves, minced

3 cups halved cherry tomatoes

salt and ground pepper

3/4 cup orzo

3 1/4 cups vegetable broth

1 pound large shrimp, peeled and deveined

1 cup fresh basil leaves, torn



Preheat oven to 400 degrees, with rack in top position. In a large broilerproof skillet, heat 5 teaspoons oil over medium heat. Add garlic and cook until just beginning to brown, 1 minute. Increase heat to high and add tomatoes; season with salt and pepper and cook, stirring occasionally, until softened, 6 minutes. Add orzo and broth and bring to a simmer. Cover, transfer to oven, and bake until liquid is mostly absorbed, 10 to 12 minutes.

Toss shrimp with 1 teaspoon oil and 1/4 teaspoon each salt and pepper. Remove skillet from oven and place shrimp on top of orzo. Heat broiler. Broil until shrimp are opaque throughout, 4 minutes. Sprinkle with basil and serve.

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  1. A clever idea.
    I suppose the heat from the soup cooks the bottom of the shrimp while the broiler cooks the tops (since you don't mention turning them over).

  2. Your right . I don’t turn them over

  3. What a fanastic recipe, Vicki. Can't wait to try it.

  4. That looks great, Vicki, and those are beautiful little tomatoes.