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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