Tomato and Orzo Soup

Tomato and Orzo Soup


Makes 13 cups (about 8 servings)

  • 1 cup onion, diced fine

  • 1/2 cup celery, diced fine

  • 1/2 cup carrot, diced fine

  • 2 Tbsp olive oil

  • 4 cloves garlic, minced

  • 2 28oz. cans crushed tomatoes with Italian herbs

  • 1 carton (32 oz) vegetable stock

  • salt and cracked black pepper

  • 2 jarred roasted red peppers, 1/4-inch dice

  • 1 cup orzo pasta

  • 1 cup light cream

  • 2 Tbsp chopped fresh basil


  1. Add onions, celery, and carrots and olive oil to large stockpot on medium-high. Cook, stirring, 6-7 min. Add chopped garlic. Cook 2 min, until vegetables are tender.

  2. Add all tomatoes; simmer about 10 min. Add stock; return to simmer. Season to taste with salt and pepper.

  3. Add red peppers and pasta. Simmer 8-10 min, stirring often, until pasta is firm but tender. Remove from heat.

  4. 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.

  5. Ladle into warmed bowls to serve.

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