I’ve been making a lot of soups lately… wishful thinking perhaps? The weather is still warm out but it has been raining a lot, so maybe that’s what has put me in such a big soup mood. Last night I made a Zupas inspired tomato basil with orzo soup and broiled some sourdough bread with cheddar to go along with it- yum!
- 1 tbsp olive oil
- 1/2 medium onion - chopped
- 1/2 cup carrot - grated finely
- 3 cloves garlic - minced
- 2/3 cup sun dried tomatoes - packed in oil
- 2 1/2 cup canned diced tomatoes
- 3/4 cup chicken broth
- 1(10 3/4) oz can tomato soup
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- 1/2 tsp dried oregano
- 1/2 tsp dried basil - OR use fresh basil
- 1/4 tsp red pepper flakes - optional
- 3 oz cream cheese - cubed
- 2 tbsp whole milk - OR half and half
- 1/4 cup parmesan - freshly grated
- 2 cup orzo pasta - cooked
- Place oil in a large skillet or pot over medium-low heat. Add onion, carrot and garlic. Cook for 4-5 minutes or until vegetables are tender, stirring often.
- Add sun-dried tomatoes, canned tomatoes, tomato soup, chicken broth, sugar, salt, pepper, oregano, basil and red pepper flakes. Bring soup to a boil for 2-3 minutes, then reduce heat and simmer for 30 minutes.
- Remove soup from heat. Transfer soup to a blender. Add cream cheese and whole milk or half and half. Remove center piece from blender to allow steam to escape. Cover with a paper towel to prevent splatters. Process for a few minutes until smooth, making sure the soup is creamy (I would pulse it for at least 2-3 minutes in order to avoid it being chunky- trust me!).
- Return mixture to stove and heat for 5 minutes. Add additional salt and pepper to taste. Place two large spoonfuls or orzo pasta in bottom of individual bowls. Ladle soup over and garnish with parmesan.