Orzo and Tomato Soup

Warmth That Settles You Slowly

Tomato soup has a way of arriving exactly when you need it — not as a statement, but as a quiet offering. There is something almost meditative about watching crushed tomatoes soften into a deep, fragrant simmer, the kitchen slowly filling with the scent of basil and butter. This version folds in orzo, which lends the soup a gentle body, a reason to linger over the bowl a little longer. It is patient food, the kind that asks nothing of you except that you sit down and receive it.

Ingredients

• 2 tablespoons butter
• 1/2 onion, chopped
• 1 teaspoon Alessi Garlic Puree
• 1 1/2 cans Alessi Crushed Tomatoes
• 2 cups chicken broth
• 1/2 cups basil, finely chopped
• Alessi Ground Pepper, to taste
• 2/3 cup Vigo Orzo
• 1/2 cups heavy whipping cream
• Grated Romano Cheese, to taste

Instructions

1. In a large, heavy-bottomed pot melt butter over medium heat.
2. Add onion and cook until soft and translucent.
3. When almost done, add garlic and cook another 2 minutes.
4. Stir in tomatoes, chicken broth, and basil and season with pepper.
5. Bring mixture to a boil and then reduce heat to a simmer. Cover and simmer for 15 minutes, stirring occasionally.
6. Cook orzo according to package directions. Add orzo and cream to soup and stir well. Serve with grated Romano cheese.