This hearty homemade tomato soup is creamy and luxurious. Spiked with a bit of dry vermouth and enriched with cooked orzo pasta, this cream of tomato soup tastes decadent, but goes perfectly with a good grilled cheese.
28ouncecan san marzano tomatoes crushed lightly with your hand or wooden spoon
2cupslow-sodium chicken broth or stock
1 large stem fresh basil
⅛teaspoondash of red pepper flakes
½cupcream
1cupcooked orzo or other small pasta
2tablespoonsdry vermouth
½cup grated parmesan cheese
Instructions
In a large dutch oven, add the olive oil and heat over medium heat. Add the carrots, onions and kosher salt and stir to combine. Sweat the vegetables until the carrots are softened and the onions start to take on a translucent look, about 8-10 minutes.
Stir in the sugar and red pepper flakes and cook for 1 minute until warmed through.
Add the tomatoes, chicken broth and basil. 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. Fish out the basil stem and discard.
Working in batches, transfer the soup to a blender and puree until smooth. Transfer the pureed tomato soup back to the dutch oven (but do not heat on the stove).
Add the vermouth and stir well to combine.
Stir in the cream,, parmesan cheese and cooked orzo pasta. Check the seasoning and adjust as necessary.
Serve with shaved parmesan cheese and extra basil.