¾ cupplain nonfat Greek yogurt(2% or whole milk yogurt is fine, too)
¾ cupuncooked whole wheat orzo(can use regular orzo, too)
optional garnishes: cheddar cheese and fresh herbs (I recommend parsley or basil)
Instructions
Heat oil in a large saucepan over medium heat. Add onions and carrot and season with salt and pepper. Sauté until softened and onions are translucent.
Meanwhile, cook orzo according to directions on package.
To the sautéed carrots and onions, add bay leaf, basil, and red pepper flakes. Add tomatoes, water, and brown sugar. Bring to a boil (high heat), reduce to a simmer over medium-low heat. Simmer for 15 minutes or until heated through.
When you’re ready to serve, remove from heat and use an immersion blender to purée until smooth. Stir in cooked orzo and Greek yogurt until combined. If needed, return to low heat to reheat slightly. Do not boil.
Top with grated cheddar cheese and fresh herbs if desired.
Notes
If desired, omit orzo or use another small pasta.
If you're not a yogurt fan, substitute half & half or heavy cream.