Creamy Roasted Red Pepper Tomato and Orzo Soup
Ingredients
-
2
large
red bell peppers
-
1
Tbsp
olive oil
-
1
medium
yellow onion, chopped
-
1
large
carrot, diced
-
4
cloves
garlic, minced
-
6
cups
low-sodium chicken broth
-
2
cans (14.5 oz)
Hunt's Petite Diced Tomatoes
-
3
Tbsp
Hunt's Tomato Paste
-
to taste
salt and freshly ground black pepper
-
1
tsp
sugar (if needed)
-
1
small sprig
fresh basil
-
⅔
cup
orzo
-
½
cup
heavy cream or half and half
-
to taste
finely shredded parmesan cheese
Instructions
- 1. Preheat the broiler and prepare a baking sheet with aluminum foil.
- 2. Roast the bell peppers until blistered and blackened, about 20 minutes, then cover to cool and peel them.
- 3. Chop the peeled bell peppers and set aside.
- 4. In a large pot, heat olive oil over medium-high heat and sauté onion and carrot for 4 minutes.
- 5. Add garlic and sauté for an additional minute.
- 6. Stir in chicken broth, tomatoes, tomato paste, and chopped bell peppers. Season with salt, pepper, and sugar if desired.
- 7. Add a sprig of basil, bring to a boil, then reduce heat and simmer for about 20 minutes.
- 8. Cook orzo according to package directions separately.
- 9. Remove the basil sprig and stir half of the cream into the soup, adjusting thickness with broth if needed.
- 10. Puree the soup using an immersion blender or in batches in a regular blender.
- 11. Serve warm, topping each bowl with orzo, remaining cream, parmesan, and chopped basil.
Nutrition Facts (estimated)
Servings
6
Calories
270
Total fat
11g
Total carbohydrates
34g
Total protein
4g
Sodium
163mg
Cholesterol
27mg
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