Description
Skip the canned variety and easily make a creamy tomato soup, made hearty with orzo pasta.
Ingredients
Scale
- 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
- 1/2 teaspoon dried basil
- dash of red pepper flakes
- 1 teaspoon sugar
- 1 cup half and half
- 1 cup cooked orzo pasta
- 1/2 teaspoon black pepper
Instructions
- In a large dutch oven, add the olive oil and heat over medium high heat. Add the carrots, onions, garlic and 1/2 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 1/2 teaspoon kosher salt and black pepper. Check the seasoning and adjust as necessary.
- Category: Main