Skip the canned variety and easily make a creamy tomato soup, made hearty with orzo pasta.
On a gray and blustery day, there’s nothing as comforting and homey as a warm bowl of cream of tomato. Cozy up to a satisfying bowl of soup. But do yourself a favor and skip the ready-made or condensed variety. It’s easy to whip up a thick creamy potage at home.
To make it that velvety smooth texture you remember from childhood, use a blender to puree the tomato mixture. You may have to work in several batches — and remember that when you’re pureeing hot liquids, never fill the pitcher more than half full and always start on the lowest speed and work your way up.
Pour the soup back into the pot and stir in the half and half and some orzo pasta for a little more bulk.
- 2 tablespoons olive oil
- 2 medium carrots, peeled and chopped
- 1 medium onion, chopped
- 1 large clove garlic, minced
- 1 teaspoon kosher salt, divided
- 1 28-ounce can san marzano tomatoes with basil
- 2 cups low-sodium chicken broth or stock
- ½ teaspoon dried basil
- dash of red pepper flakes
- 1 teaspoon sugar
- 1 cup half and half
- 1 cup cooked orzo pasta
- ½ teaspoon black pepper
- In a large dutch oven, add the olive oil and heat over medium high heat. Add the carrots, onions, garlic and ½ teaspoon kosher salt and stir to combine. Saute the vegetables until the carrots are softened and the onions start to take on a translucent look, about 8-10 minutes.
- Add the tomatoes, chicken broth, basil, red pepper flakes and sugar. With a wooden spoon crush the tomatoes to break them apart. Heat to boiling, then reduce heat to a low simmer and place the lid on the pot loosely so that the steam can escape. Simmer for 20 minutes.
- Remove from heat. Working in batches, transfer the soup to a blender and puree until smooth.
- Return the soup to the pot. Stir in the half and half and orzo. Add additional ½ teaspoon kosher salt and black pepper. Check the seasoning and adjust as necessary.