Saturday, January 23, 2010

Tomato Basil with Orzo Soup

Last night we had Vegetable Bibimbap and I forgot to post about it. It was delicious.

Tonight, he said he wanted tomato soup, which I knew meant he wanted the Thai Tomato Soup.... but I decided to make this one instead. He was NOT happy at first, especially upon seeing the chunks of tomato. But once he started eating it, he gave it his official seal of approval. It's very good and hearty with the orzo. I didn't add the roasted red peppers and don't feel like we missed out on anything as a result. I would make this again.


Tomato Basil with Orzo Soup
CLBB (karen w)
adapted from Menu magazine from Wegmans Markets

1/2 of a medium onion, diced
1-2 TBSP olive oil
1 TBSP minced garlic
Freshly ground black pepper to taste
1 can (28-oz) diced tomatoes with basil
1 can (28-oz) crushed tomatoes with Italian herbs
1 carton (32-oz) vegetable stock
Salt to taste
2 roasted red peppers, 1/4" dice
1 cup orzo pasta
1 cup light cream or evaporated milk
2 TBSP chopped fresh basil

Add onion and oil to large stockpot on medium-high. Cook, stirring, 6 to 7 minutes. Add garlic. Cook 2 min, until onion is tender.

Add pepper, cut tomatoes and crushed tomatoes; simmer about 10 min. Add vegetable stock; return to simmer. Season to taste with salt.

Add red peppers and pasta. Simmer 8 to 10 minutes, stirring often, until pasta is firm but tender. Remove from heat.

Add a few ladels of hot soup to cream to slowly raise cream temp. Add termpered cream to soup. Fold in basil.

Yield: 13 cups

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