Creamy tomato basil soup: smooth, velvety, + topped with fresh basil and parmesan cheese. The addition of orzo to add just the right amount of texture.
Ingredients
1 tbsp olive oil
½ a yellow onion, diced
2 cloves garlic, minced
1 Carton of Pomi Strained Tomatoes (26 oz.)
1 can of vegetable broth
2 tsp of brown sugar
¼ C fresh basil, chopped
½ C of Half and half or heavy cream
1 C of orzo pasta, cooked
Dash of crushed red pepper flakes
Salt and freshly ground black pepper, to taste
fresh oregano (optional)
for serving
¼ C of parmesan cheese, grated
additional chopped basil, for garnish
Instructions
Prepare 1 cup of orzo according to the package. Drain and set aside.
In a large stock pot, heat the olive oil over medium heat. Saute the onions and garlic till translucent, about 5 minutes. DO NOT BURN THE GARLIC.
Add the box of tomatoes and vegetable broth. Stir in brown sugar, basil, salt, and pepper. (add the oregano here if using)
Let simmer for 15-20 minutes on med-low heat. If you would like a smoother consistency, use an immersion blender now. If you don’t have an immersion blender, use a regular upright blender in batches.
stir in the cream and orzo until well combined.
Top with additional basil and a little grated parmesan
Serve with a warm grilled cheese, Enjoy!
Notes
I use pomi boxed tomatoes because they seem to be less acidic. If those aren’t available, don’t worry! Use canned tomatoes and increase the brown sugar and let simmer a little longer.
If you need to make a larger quantity, just double the recipe
It you want to freeze this recipe, do so before adding the cream.
Substitute the cream for 1/2 cup plain Greek yogurt
CoursesLunch
Recipe by Hey Marissa at https://heymarissa.com/creamy-tomato-basil-soup/