Orzo Summer Squash Soup

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Hey everyone welcome to my blog where I showcase new recipes or simplified versions for anybody of any culinary level to prepare. Today we are preparing an amazing 100% vegetarian plant based soup. Orzo Summer Squash soup taste phenomenal

The main flavor stems from a brown roux with sauteed mirepoix. Tomato paste is introduced later to accentuate this flavor profile.

Hints to Success

-add the flour into the sauteed mirepoix in slow increments to prevent clumping and uniformed mixing

-wait until the end to add the squash as if added to early, the texture can end up soggy.

– once your soup is at a boil, bring to a simmer so the consistency is not impacted

Recipe Yield– 12 servings

Ingredients

Directions

Vegetable Base- 8oz Flour 2 cups Butter- 3 cups Tomato Paste- 8oz Diced Tomato Mirpoix- onions, carrots, celery- 2 cups each Yellow Squash- 3 cups Green squash- 3 cups Garlic -1/4 cup orzo- 1 box Garnishes Garnishes Parmesan Red Pepper Flakes Seasonings- Bay leaf-2 Garlic Powder- 3 TBSP Salt & Pepper Paprika 3 TBSP Cayenne Powder 1 TBSP

-Heat a pot to medium heat – Add your butter, allow to melt – add your mirepoix all to simmer for 10 minutes -add your garlic and let simmer of 3 minutes – start adding your flour into slow incriments -once your flour is fully incorporated, mix until roux is caramelized or brown -add your tomato paste – allow to simmer for 5 minutes – now add your prepared vegetable base stock and pour into pot – add bay leafs and allow mixture to come to simmer let simmer of 1 hour -once the hour is up add your squash and orzo, let cook for 15 minutes or until al dente – serve with cilantro, red pepper flakes and grated parmesan and enjoy this amazing soup 🙂