Enjoy this 30-minute, One-Pot Tomato Orzo Soup! One sip of this soup instantly warms and nourishes the body. While the soup is cooking, a wonderful tomato aroma fills the kitchen. Enjoy the bright, sweet smell of freshly chopped Basil.
Keyword: Tomato Orzo Soup
Cost: $2.00 a bowl
Cutting board and knife
Large soup pot
Glass measuring cup
Tomatoes and Stock Ingredients
56oz.Canned Tomatoessuch as: Roma Tomatoes, crushed tomatoes
12ozRoasted Red Pepperschopped
1cupOrzo Soup Pasta
2tbspFresh BasilTorn into small pieces
Dice the carrots, onions, and celery.
Add Olive Oil to a large soup pot. Heat and then add carrots, onions, celery. Cook, until while chopping the garlic.
Add chopped garlic. Cook 2 minutes to release the flavors.
Add the tomatoes, vegetable stock and season to taste with salt and pepper. Increase the temperature to bring to a boil. While the tomato broth is cooking, chop the red peppers.
Add red peppers and pasta. On a medium-high heat, cook for 10 minutes. Stir periodically to keep the pasta loose. Cook until the pasta is firm but tender.
Temper the cream: Pour cream into a medium bowl or glass measuring cup. Add some of the hot soup to slowly raise the cream’s temperature.
Add cream mixture to soup and fold in the fresh basil torn into small pieces.
Ladle into soup bowls. Top with fresh basil and serve with hot crusty bread.
Calories are approximate based upon serving size and toppings.Tips
Fresh Basil is perfect for this soup. Consider tearing the basil when adding to the soup over cutting to save time.
If freezing the soup, do not add the Half and Half and fresh basil. Milk products do not always freeze well with the soup separating when thawed. Instead add the Half and Half and fresh basil when serving.
There is some heat to this soup with the cracked black pepper. Add more cracked black pepper when serving to individualize the experience for those enjoying the soup.