Creamy Tomato Soup with Orzo
A fun twist on a tried and true classic. This creamy tomato soup checks all the comfort food boxes and comes together quickly.
Servings: 6 People
Calories: 196kcal
Ingredients
- 1/4 cup olive oil
- 1 onion chopped
- 2 carrots peeled and chopped
- 2 garlic cloves minced
- 1/4 tsp red pepper flake
- 28 oz Canned San Marzano Tomatoes crushed
- 4 cups chicken broth
- 1/4 cup cream
- 1 cup cooked gluten free orzo about 1/2 cup uncooked
- 1/4 cup fresh basil leaves or 1 tbsp dried if you really have to.
- salt and pepper
Instructions
- In a large dutch oven or stock pot, over medium high heat, add oil. While heating, prepare the veggies.
- Add carrots, onion and red pepper flake. Saute until onions are translucent. About 5-7 minutes.
- Add garlic and saute until fragrant, about 1 minute.
- Add tomatoes and broth, bring to a boil and simmer covered for 20 minutes. (This is a good time to cook your orzo or pasta separately).
- Using a submersion blender, blend until smooth.
- Add cream and orzo, simmer for 2-3 minutes.
- Serve with fresh basil and your favorite grilled cheese.
- Add 2 tsp salt and half a tsp freshly ground black pepper. Add more at the end if needed.
Notes
If you don't have a submersion blender, a regular blender will do. Blend in batches and start off slow. The pressure from the heat in the blender can blow off the lid, and no one wants to clean tomato soup off the ceiling.
Nutrition
Calories: 196kcal | Carbohydrates: 17g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 788mg | Potassium: 473mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3775IU | Vitamin C: 26.3mg | Calcium: 71mg | Iron: 1.9mg