This creamy roasted red pepper and tomato orzo soup offers a cozy red pepper twist on classic tomato soup with silky orzo. It’s a delightful combination of flavors that warms you up on chilly days.

The recipe is simple to follow and features roasted red peppers, tomatoes, and orzo pasta, making it a perfect choice for a comforting meal.

Delicious Roasted Red Pepper & Tomato Orzo Soup Recipe

This soup combines the sweetness of roasted red peppers with the acidity of tomatoes, creating a rich and creamy base. The orzo adds a delightful texture, making it a satisfying dish that serves 4 people.

Ingredients

• 2 cups roasted red peppers, chopped
• 1 can (14 oz) diced tomatoes, with juices
• 1 cup orzo pasta
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions

1. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until soft and fragrant (about 3-4 minutes).
2. Add Peppers and Tomatoes: Stir in the roasted red peppers and diced tomatoes, cooking for an additional 2-3 minutes.
3. Incorporate Broth: Pour in the broth and bring the mixture to a boil. Reduce heat and let it simmer for 10 minutes.
4. Blend the Soup: Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half.
5. Cook the Orzo: Stir in the orzo and cook according to package instructions until al dente, about 8-10 minutes.
6. Add Creaminess: Lower the heat and stir in the heavy cream. Season with dried basil, salt, and pepper. Heat through without boiling.
7. Serve: Ladle the soup into bowls and garnish with fresh basil if desired.

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Nutrition Information

• Servings: 4 bowls
• Calories: 320kcal
• Fat: 18g
• Protein: 8g
• Carbohydrates: 30g