Wednesday, January 11, 2012

Creamy Tomato Basil Soup with Orzo

1 tsp olive oil
1/4 cup apple juice
1/2 medium onion, finely chopped
3 cloves garlic, minced
1/2 red pepper, finely chopped
42 oz canned tomatoes (I used a 26 oz can and a 14 oz can)
1 cup chicken or vegetable broth
2/3 cup orzo pasta
1/4 cup chopped fresh basil (I didn't have any and used dried basil. Not exactly sure how much. I did it to taste.)
salt to taste
1 pint heavy whipping cream
1/4 cup butter

-In a soup pot heat oil and apple juice over medium-high heat. Add onions, garlic, and red peppers. Saute until onions are soft but not brown (about 10 minutes).
-Add tomatoes and broth. Remove from heat and puree in a blender. Return soup to pot.
-Add orzo pasta and cook on medium heat for about 10-12 minutes stirring frequently.
-Stir in butter and cream. Simmer for about 10 minutes string often (do not boil).
-Add basil and serve.