This is lunch for today! Thanks!
Tomato Orzo Soup
Summary
| Yield | |
|---|---|
| Source | A family favorite |
| Prep time | 30 minutes |
| Recipe Types | Vegetarian |
Description
This one is not for guests but for my hard-working comrades. A grown-up version of a childhood comfort staple. Serve with a grilled cheese sandwich on multigrain bread and you've got yourself a healthy, vegetarian lunch (NOW GO LOCK THE FRONT DOOR AND CHOW DOWN BEFORE YOUR EARLY CHECK-INS SHOW UP)!!
Ingredients
| 2 | t | olive oil |
| 1⁄2 | large onion (white or yellow), diced | |
| 2 | celery stalks | |
| 1⁄2 | c | diced carrots |
| 2 | clv | garlic, minced |
| 28 | oz | can peeled, cut roma tomatoes |
| 28 | oz | can crushed tomatoes |
| 4 | c | vegetable stock |
| 2 | whole roasted red peppers, diced (homemade or jarred) | |
| 8 | oz | orzo pasta |
| 1 | c | light for low fat cream |
Instructions
In a large soup pot heat olive oil over medium heat and sautee onion, celery and carrots for 6 minutes or until soft. Add garlic and cook an additional 2 minutes.
Add Roma tomatoes (including liquid) and crushed tomatoes. Simmer 10 minutes, then add vegetable stock. Return to simmer, then season with salt and pepper to taste.
Add diced roasted red peppers and orzo pasta. Simmer 8 to 10 minutes or until pasta is tender. Remove soup from heat.
Pour cream into a soup bowl and ladle a few spoonfuls of soup into it (this will temper the cream and prevent curdling). Add the tempered cream slowly to the pot of soup, stirring gently.
Add fresh or dried basil to taste.
Notes
If you prefer a creamier style tomato soup, use an immersion blender to puree the onions, carrots, celery, and tomatoes in the pot prior to adding in the red pepper...you can also puree the red peppers if you like but if you leave them diced they add a nice little bit of texture and flavor to the soup!
This sounds really good! I hate buying too many canned soups since they have so many bad ingredients that I would like to stay away from.
