This is a perfect time of year to make a Tomato Basil Orzo Soup! It warms over nicely in the microwave plus it can be frozen allowing large batches to be made. I research a lot of recipes and ingredients, as I like to create my own versions. However, this is one recipe that I have no reason to modify and I give the wonderful chefs at Wegmans all the credits.
8 oz. Carrots, Onions, Celery, diced
2 Tbsp Basting Oil
1 Tbsp Garlic, chopped
28 oz. Cut Roma Tomatoes
28 oz. Crushed Tomatoes
32 oz. Vegetable Culinary Stock
Sea Salt
Cracked black pepper
2 Roasted Red Peppers, 1/4-inch dice
1 cup Orzo Soup Pasta
1 cup Ultra-Pasteurized Light Cream
2 Tbsp Chopped Fresh Basil
Add carrots, onions, celery and basting oil to large stockpot. Cook, stirring, 6-7 min. Add chopped garlic. Cook 2 min, until vegetables are tender.
Add all tomatoes; simmer about 10 min.
Add stock and return to simmer. Season to taste with salt and cracked black pepper.
Add red peppers and pasta. Bring to a soft boil and then simmer 8-10 min, stirring often, until pasta is firm but tender. Remove from heat.
Temper cream: Pour cream into medium bowl. Add a few ladles of hot soup to cream to slowly raise cream temperature. Add cream mixture to soup; fold in basil. Ladle into warmed bowls to serve.
If you like soup and stews, then check out:
Ginger Chicken Noodle Soup (or stew when I make it!)
Rosemary & Smoked Chicken Dumpling Stew
Creamy Pumpkin Soup with a Kick!
My Version of Murgh Mumtaz Mahal or Indian Chicken Curry Soup
Super Bowl Turkey Chili With Cornbread
Chicken Pot Pie
Minestrone Slow-Cooked Stew
St. Patrick’s Day Potato Soup
