Roasted Tomato and Orzo Soup

ROASTED TOMATO AND ORZO SOUP

The weather changed today and we are officially in winter! It was 62 degrees and sunny yesterday and we woke up to 10 degrees and ice everywhere. The sun tried to come out all day, but it did not quite succeed. Brrrrrrrrr  Brrrrrrrrrr Brrrrrrrrrr

The house we are in currently does not have a fireplace, so the next best thing is a giant pot of warm healthy soup to help keep you warm! Keep your eyes out- there are many soup recipes heading your way. 

This recipe is a keeper. I love a good tomato soup, and the addition of the orzo gives it the hearty factor to keep you full longer into the day. Give this one a try and let me know how you enjoy it!

Ingredients

2 1/2 lbs Tomatoes (Quartered)

4 Cloves of Garlic

Olive Oil

1 teaspoon Oregano

Salt and Pepper

2 Carrots (Sliced)

1 Onion (Diced)

1 teaspoon Salt

1/2 teaspoon Cayenne Pepper

4 Cups Chicken or Vegetable Broth

1 6oz Can Tomato Sauce

1 Cup Heavy Cream

1 1/2 teaspoons Basil

1/4 Cup Parmesan Cheese
Basil for topping

1 Cup Cooked Orzo Pasta (Cook to package directions)


Fact: I had a hard time finding orzo in town- so I ordered it from Amazon!

STEP ONE: Preheat oven to 400 degrees. Place the tomatoes and garlic spread out evenly on a large baking sheet. 

STEP TWO: Drizzle tomatoes and garlic lightly with olive oil. Sprinkle salt and pepper over them. Roast for 15 minutes. 

STEP THREE: Take a large pot: heat a tablespoon of olive oil over medium heat. Add carrots and onions. Stir occasionally. Cook for five (5) minutes. 

STEP FOUR: Add Roasted Tomatoes and Garlic and the Chicken/Vegetable Broth and tomato sauce. Mix together and bring to a boil. 

STEP FIVE: Reduce heat to a simmer. Simmer for 25 minutes. 

Everything cooking together

STEP SIX: Remove from heat and blend with an immersion blender. If you do not have an immersion blender, you can use a blender and blend soup in batches. 

Immersion Blender = Favorite Kitchen Tool

STEP SEVEN: Mix in heavy cream and orzo. Cook for 5 minutes. 

My attempt to show you the orzo mixed into the soup.

STEP EIGHT: Mix in the parmesan cheese and basil and enjoy! 

Printable Directions

ROASTED TOMATO AND ORZO SOUP

Ingredients

2 1/2 lbs Tomatoes (Quartered)
4 Cloves of Garlic
Olive Oil
1 teaspoon Oregano
Salt and Pepper
2 Carrots (Sliced)
1 Onion (Diced)
1 teaspoon Salt
1/2 teaspoon Cayenne Pepper
4 Cups Chicken or Vegetable Broth
1 6oz Can Tomato Sauce
1 Cup Heavy Cream
1 1/2 teaspoons Basil
1/4 Cup Parmesan Cheese
1 Cup Cooked Orzo Pasta

STEP ONE: Preheat oven to 400 degrees. Place the tomatoes and garlic spread out evenly on a large baking sheet. 

STEP TWO: Drizzle tomatoes and garlic lightly with olive oil. Sprinkle salt and pepper over them. Roast for 15 minutes. 

STEP THREE: Take a large pot: heat a tablespoon of olive oil over medium heat. Add carrots and onions. Stir occasionally. Cook for five (5) minutes. 

STEP FOUR: Add Roasted Tomatoes and Garlic and the Chicken/Vegetable Broth and tomato sauce. Mix together and bring to a boil. 

STEP FIVE: Reduce heat to a simmer. Simmer for 25 minutes. 

STEP SIX: Remove from heat and blend with an immersion blender. If you do not have an immersion blender, you can use a blender and blend soup in batches. 

STEP SEVEN: Mix in heavy cream and orzo. Cook for 5 minutes. 

STEP EIGHT: Mix in the parmesan cheese and basil.