Basil Tomato Soup with Orzo
The soup is so scrumptious that it is worth the time it takes to cut up the fresh basil. I believe it is even better the next day, after the flavors have and a chance to blend in the refrigerator overnight.—Tonia Billbe, Elmira, New York
Total TimePrep: 15 min. Cook: 25 min.
Makes16 servings (4-1/2 quarts)
- 1 large onion, chopped
- 1/4 cup butter, cubed
- 2 garlic cloves, minced
- 3 cans (28 ounces each) crushed tomatoes
- 1 carton (32 ounces) 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 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.
Nutrition Facts1 cup: 204 calories, 10g fat (6g saturated fat), 33mg cholesterol, 533mg sodium, 24g carbohydrate (2g sugars, 3g fiber), 7g protein.
Originally published as Tomato Basil Orzo Soup in Taste of Home Winning Recipes 3
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