Tomato Basil Orzo Soup

Tomato Basil Orzo Soup final picture

This is a perfect time of year to make a Tomato Basil Orzo Soup! 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. 

8 oz. Carrots, Onions, Celery, diced
2 Tbsp Basting Oil
1 Tbsp Garlic, chopped
28 oz. Cut Roma Tomatoes
28 oz. Crushed Tomatoes
32 oz. Vegetable Culinary Stock
Sea Salt
Cracked black pepper
2 Roasted Red Peppers, 1/4-inch dice
1 cup Orzo Soup Pasta
1 cup Ultra-Pasteurized Light Cream
2 Tbsp Chopped Fresh Basil

Add carrots, onions, celery 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.

Tomato Basil Orzo Soup Tomatoes simmering

Add stock and return to simmer. Season to taste with salt and cracked black pepper.

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.

Tomato Basil Orzo Soup add orzo and peppers

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.

Tomato Basil Orzo Soup add cream

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