Description
Hearty and comforting, this creamy tomato soup is elevated with orzo pasta and San Marzano tomatoes. Perfect for a chilly evening!
Ingredients
Units
Scale
- 2 tbsp olive oil
- 2 medium carrots (peeled and chopped)
- 1 medium onion (chopped)
- 1 large clove garlic (minced)
- 1 tsp kosher salt (divided)
- 1 cans (794 ml) san marzano tomatoes with basil
- 2 cups (473 ml) low-sodium chicken broth or stock
- 1/2 tsp dried basil
- dash of red pepper flakes
- 1 tsp sugar
- 1 cups (237 ml) half and half
- 1 cups (237 ml) cooked orzo pasta
- 1/2 tsp 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; stir to combine.
- Sauté the vegetables until the carrots are softened and the onions are translucent, about 8-10 minutes.
- Add the tomatoes, chicken broth, basil, red pepper flakes, and sugar.
- Crush the tomatoes with a wooden spoon to break them apart.
- Heat to boiling, then reduce heat to a low simmer; loosely cover the pot to allow steam to 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 an additional 1/2 teaspoon kosher salt and black pepper.
- Check the seasoning and adjust as necessary.
Notes
- For a richer flavor, roast the carrots and onions before adding them to the pot.
- If you don’t have half-and-half, you can substitute heavy cream or full-fat coconut milk for a similar creamy texture.
- Leftover soup can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 7
- Carbohydrates: 45
- Fiber: 4
- Protein: 10
- Cholesterol: 25