Tomato and Orzo Soup

Ingredients:

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

Directions

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.