Greek Orzo and Tomato Soup (Manestra)
This hearty vegetarian soup—our spin on Greek manestra—hits all of our ideal autumn cravings: tomato, orzo, loads of veggies, a broth perfect for sopping up with warm, crusty bread.
- Makes4 servings
- Cook Time45 minutes
- 1
In Greek, manestra refers to the rice-shaped pasta known as orzo in English and Italian, as well as to the tomato-based dish that’s made with the pasta. This humble dish is often thick, almost like a risotto, and sometimes includes meat—it’s pure comfort food. Here, we’ve turned the ingredients into a hearty vegetarian soup by simmering tomatoes, carrots, potatoes and zucchini with aromatic oregano and allspice. A sprinkling of pleasantly salty feta, the Greek cheese made from goat’s or sheep’s milk or both, provides a nice contrast to the savory vegetables. Serve crusty bread alongside for dipping.
Don’t let the soup come to a boil. Keep it at a low simmer to ensure that the ingredients will be properly cooked and enough liquid will remain when the soup is done. Don’t forget to stir often so the orzo doesn’t stick to the bottom of the pot and scorch, or the soup may thicken too quickly and become gummy.
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