What a wonderful Saturday I had spending hours exploring blogs from around the world! There are so many wonderful talented cooks that inspire me to try new ingredients. I can’t wait to draft my versions of a few recipes and test them.
It has been rather frigid lately with temperatures dipping into the negatives (Fahrenheit) when considering the wind chill. Staying warm can be a challenge. I decided to make one of my favorite soups for my lunch. It warms over nicely in the microwave plus it can be frozen allowing large batches to be made. I research a lot of recipes and ingredients, as I like to create my own versions. However, this is one recipe that I have no reason to modify and I give the wonderful chefs at Wegmans all the credits. Because it is their recipe! I hope you visit their website for more wonderful recipes and stop by one of their stores if you have one in your area! I know I love shopping at Wegmans as it is an enjoyable experience.
8 oz. Food You Feel Good About Cleaned & Cut Mirepoix
2 Tbsp Wegmans Basting Oil
1 Tbsp chopped Food You Feel Good About Peeled Garlic
28 oz. Italian Classics Kitchen Cut Roma Tomatoes with Basil
28 oz. Italian Classics Crushed Tomatoes with Italian Herbs
32 oz. Food You Feel Good About Vegetable Culinary Stock
Wegmans Sea Salt
Cracked black pepper
2 Roasted Red Peppers, 1/4-inch dice (located at Wegmans Mediterranean Bar)
1 cup Italian Classics Orzo Soup Pasta
1 cup Ultra-Pasteurized Light Cream
2 Tbsp Chopped Fresh Basil
Add mirepoix and basting oil to large stockpot. Cook, stirring, 6-7 min. Add chopped garlic. Cook 2 min, until vegetables are tender.
Add all tomatoes; simmer about 10 min.
Add stock and return to simmer. Season to taste with salt and Wegmans cracked black pepper because it is a blend.
Add red peppers and pasta. Bring to a soft boil and then simmer 8-10 min, stirring often, until pasta is firm but tender. Remove from heat.
Temper cream: Pour cream into medium bowl. Add a few ladles of hot soup to cream to slowly raise cream temperature. Add cream mixture to soup; fold in basil. Ladle into warmed bowls to serve. I like to use my left over light cream to make my Indian Chai.
If you like soup and stews, then check out:
Ginger Chicken Noodle Soup (or stew when I make it!)
Rosemary & Smoked Chicken Dumpling Stew
Creamy Pumpkin Soup with a Kick!
My Version of Murgh Mumtaz Mahal or Indian Chicken Curry Soup
Super Bowl Turkey Chili With Cornbread
Chicken Pot Pie
Minestrone Slow-Cooked Stew
St. Patrick’s Day Potato Soup