Tuesday, September 29, 2009

Tomato Basil w/Orzo Soup

I know what you are thinking... doesn't a certain popular, Utah based restaurant have a soup like this? And the answer is yes, but not quite. This one might actually be better... AND you can get a whole tureen for the price of a small bowl at said restaurant. Can't beat that!

You will need:

1 tsp olive oil
1/4 cup apple juice (or cranberry, just something sweet)
1/2 medium onion finely chopped
2 cloves garlic, minced
1/2 cup red bell pepper, finely chopped
1 can petite diced tomatoes (1 lb can, no chilis or flavors like garlic)
1 cup vegetable or chicken broth (can use bullion)
1/4 cup fresh basil or 2 Tbl dried basil
1 pint heavy cream
1/4 cup butter
Tobasco sauce to taste
Orzo pasta

Heat oil and apple juice in soup pot over medium heat. Saute onion, garlic and pepper 8-10 minutes, stirring frequently until onion is soft, but not brown. Remove from heat. Add tomatoes and broth, stir. Puree in blender and then return to pot. Add pasta, cook 10 minutes (I like to cook the pasta separately and add it in as I serve it, if so, then just cook 10 minutes without the pasta) Add butter and cream. Stir. (if using dried basil, add now) Simmer 15 minutes. DO NOT BOIL. Add basil (if using fresh).

Serve. This is good topped with sour cream, orzo, feta cheese or anything else you want to experiment with:) Also, I haven't tried it with the tobasco yet, but I am pretty sure it is just the kick it is lacking. Have fun and enjoy!

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