Basil Tomato Soup with Orzo
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.
Jan 8, 2019
This got a thumbs up from my very picky teenager. I added a teaspoon of salt with the tomatoes and broth (I used a lower sodium broth), and then a bit more salt and pepper to taste at the end. This recipe makes about a gallon of soup. I didn’t add the orzo to the pot of soup; I put it in the individual bowls and ladled the soup over it. I will refrigerate the soup and orzo separately, so the pasta doesn’t get bloated in the soup.
Jul 17, 2017
This is a wonderful side soup, but it definitely makes 16 servings. I usually split the recipe for my family because I have a small family.