A bowl of thick tomato soup with orzo topped with grated Romano cheese and fresh basil leaves
  • Prep Time: 10 mintues
  • Total Time: 25 minutes
  • Yield: 8 servings

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 cup basil, finely chopped
  • Alessi Ground Pepper, to taste
  • 2/3 cup Vigo Orzo
  • 1/2 cup heavy whipping cream
  • Grated Romano Cheese, to taste

Directions

In a large, heavy-bottomed pot melt butter over medium heat. Add onion and cook until soft and translucent. When almost done, add garlic and cook another 2 minutes. Stir in tomatoes, chicken broth, and basil and season with pepper.

Bring mixture to a boil and then reduce heat to a simmer. Cover and simmer for 15 minutes, stirring occasionally.

Cook orzo according to package directions. Add orzo and cream to soup and stir well. Serve with grated Romano cheese.