Cream of Tomato Soup with Orzo

Name: Cream of Tomato Soup with Orzo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 serving
Ingredients: 2 tablespoons olive oil; 2 medium carrots; 1 cup diced onion; 1 teaspoon sugar; 1 teaspoon kosher salt; 28 ounce can san Marzano tomatoes; 2 cups low-sodium chicken broth or stock; 1 large stem fresh basil; ⅛ teaspoon dash of red pepper flakes; ½ cup cream; 1 cup cooked orzo; 2 tablespoons dry vermouth; ½ cup grated Parmesan cheese

User Reviews

4.9

21 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
6
Calories
254 kcal
Course
Main Course, Soup
Cuisine
American

Cream of Tomato Soup with Orzo

Andrew Underwood

Report

This hearty homemade tomato soup is creamy and luxurious. Spiked with a bit of dry vermouth and enriched with cooked orzo pasta, this cream of tomato soup tastes decadent, but goes perfectly with a good grilled cheese.

Share:

I Made This!

Be the first!

Print

4 people printed this

Save this

Be the first!

Ingredients

Servings

2 tablespoons olive oil
2 medium carrots peeled and chopped
1 cup diced onion
1 teaspoon sugar
1 teaspoon kosher salt divided
28 ounce can san Marzano tomatoes crushed lightly with your hand or wooden spoon
2 cups low-sodium chicken broth or stock
1 large stem fresh basil
⅛ teaspoon dash of red pepper flakes
½ cup cream
1 cup cooked orzo or other small pasta
2 tablespoons dry vermouth
½ cup grated Parmesan cheese

Add to Shopping List

Instructions

In a large dutch oven, add the olive oil and heat over medium heat. Add the carrots, onions and kosher salt and stir to combine. Sweat the vegetables until the carrots are softened and the onions start to take on a translucent look, about 8-10 minutes.
Stir in the sugar and red pepper flakes and cook for 1 minute until warmed through.
Add the tomatoes, chicken broth and basil. Heat to boiling, then reduce heat to a low simmer and place the lid on the pot loosely so that the steam can escape. Simmer for 20 minutes.
Remove from heat. Fish out the basil stem and discard.
Working in batches, transfer the soup to a blender and puree until smooth. Transfer the pureed tomato soup back to the dutch oven (but do not heat on the stove).
Add the vermouth and stir well to combine.
Stir in the cream,, parmesan cheese and cooked orzo pasta. Check the seasoning and adjust as necessary.
Serve with shaved parmesan cheese and extra basil.

Nutrition Information

Show Details

Calories 254kcal (13%) Carbohydrates 23g (8%) Protein 8g (16%) Fat 15g (23%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Cholesterol 30mg (10%) Sodium 768mg (32%) Potassium 469mg (13%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 3932IU (79%) Vitamin C 16mg (18%) Calcium 146mg (15%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 254 kcal

% Daily Value*

Calories	254kcal	13%
Carbohydrates	23g	8%
Protein	8g	16%
Fat	15g	23%
Saturated Fat	7g	35%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	6g	30%
Cholesterol	30mg	10%
Sodium	768mg	32%
Potassium	469mg	10%
Fiber	3g	12%
Sugar	7g	14%
Vitamin A	3932IU	79%
Vitamin C	16mg	18%
Calcium	146mg	15%
Iron	2mg	11%