Basil Tomato Soup with Orzo
This soup is scrumptious! My husband didn’t think he was going to like it, but after trying it, he asked for seconds. I think it may even be better the next day after the flavors have had a chance to blend together.
- 1 large onion, diced
- 1/4 cup butter
- 2 garlic cloves, minced
- 3 cans (28-oz.) crushed tomatoes
- 1 carton (32-oz.) chicken broth
- 1 cup loosely packed basil leaves, chopped
- 1 tablespoon sugar
- 1/2 teaspoon pepper
- 1 1/4 cups uncooked orzo pasta
- 1 cup heavy whipping cream
- 1/2 cup grated Romano cheese
In a Dutch oven, saute onion in butter for 3 minutes. Add garlic; cook for 1-2 minutes longer or until onion is tender. Stir in the tomatoes, broth, basil, sugar and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Meanwhile, cook the orzo according to package directions; drain. Add orzo and cream to soup; heat through (do not boil). Sprinkle servings with cheese.
Makes 16 servings. (4 1/2 quarts)
This makes a large batch, but I always love to freeze soup so I have it at a moments notice.
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