Basil tomato soup with orzo

0 likes 0 comments Recipe by Kelly Barton

Ingredients for 16 servings

1 large onion, chopped
1/4 cup butter, cubed
2 minced garlic clove (use more)
3 cans (28 oz each) crushed tomatoes
32 oz chicken broth
1 cup loosely packed chopped basil leaves
1 tbsp sugar
1/2 tsp pepper
1 cup uncooked orzo
1 cup heavy whipping cream
1/2 cup grated Romano cheese or your preference

Directions

1. 1. In a dutch oven saute onions in butter for 3 mins. Add garlic, cook 2 mins longer. Stir in tomatoes, broth, basil, sugar and pepper. Bring to a boil. Reduce the heat; cover and simmer for 15 mins.

2. 2. Meanwhile, cook the orzo; drain. Add orzo and cream to soup; heat through (do not boil). Sprinkle servings with cheese.

3. 1 cup 204 calories

October 05, 2016 03:08