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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Serve with grilled cheese for a great lunch or dinner. Ingredients:
2 tablespoons unsalted butter |
1/2 cup chopped yellow onion |
1 tablespoon minced garlic |
28 ounces crushed tomatoes |
1 cup chicken stock |
1/2 cup orzo pasta, cooked al dente |
1/2 cup heavy cream |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Heat the butter in a medium saucepan over medium high heat. Add the onion and garlic and cook until the onion is tender, about 7 minutes. Add the tomatoes and chicken stock and simmer uncovered for 45 minutes, stirring occasionally.
2. Remove soup from heat and puree in batches using a blender. About 1 cup of soup at a time. Return the puree to pot and add in the cream, orzo, salt and pepper. Cook for 10 minutes over medium low heat, stirring occasionally.
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