Cream of Tomato Soup with Orzo
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Warm and satisfying, this is the silky soup you want on a cold afternoon!
- 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 orzo pasta cooked
- 1/2 teaspoon black pepper
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.
Calories: 261kcal | Carbohydrates: 35g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 625mg | Potassium: 669mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3835IU | Vitamin C: 15.5mg | Calcium: 110mg | Iron: 2.4mg