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Tomato Basil Orzo Soup Recipe

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This recipe for Tomato Basil Orzo Soup, by , is from The Taste of Tonawanda, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mrs. Edholm-McNelis
Added: Monday, February 23, 2009


1 package (8 oz.) mirepoix (small diced celery, carrots and onion)
2 tbsp. seasoned oil (garlic, rosemary)
1 tbsp. chopped garlic
1 can (28 oz) cut tomatoes with basil
1 can (28 oz) crushed tomatoes with Italian herbs
1 carton (32 oz.) vegetable stock
Salt and pepper
1 cup orzo pasta
1 cup light cream
2 tbsp. chopped fresh basil
Seasoned croutons

1. Add mirepoix and oil to large stockpot on MEDIUM-HIGH. Cook, stirring, 6-7 min. Add chopped garlic. Cook 2 min, until vegetables are tender.

2. Add all tomatoes; simmer about 10 min. Add stock; return to simmer. Season to taste with salt and pepper.

3. Add pasta. Simmer 8-10 min, stirring often, until pasta is firm but tender. Remove from heat.

4. Temper cream: Pour cream into medium bowl. Add a few ladles of hot soup to cream to slowly raise cream temperature. Add cream mixture to soup; fold in basil. Ladle into warmed bowls and top with croutons to serve.




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