Tomato Soup with Orzo with Cheese Croutons

Instructions

1. 1

   Sauté Aromatics

   • Heat the olive oil in a large pot or Dutch oven over medium heat.
   • Add the finely chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-6 minutes.
   • Add the minced garlic and tomato paste. Cook for another minute until the garlic is fragrant and the tomato paste has darkened slightly.
2. 2

   Build and Simmer the Soup Base

   • Pour in the can of crushed tomatoes, vegetable broth, dried oregano, sugar, salt, and black pepper.
   • Stir well to combine all ingredients, scraping up any browned bits from the bottom of the pot.
   • Bring the soup to a gentle simmer over medium-high heat, then reduce the heat to maintain the simmer.
3. 3

   Cook the Orzo

   • Stir the dry orzo pasta directly into the simmering soup.
   • Continue to simmer, stirring every few minutes to prevent the orzo from sticking to the bottom of the pot.
   • Cook for 8-10 minutes, or until the orzo is al dente (tender with a slight bite).
4. 4

   Finish with Cream and Serve

   • Reduce the heat to low. Slowly pour in the heavy cream while stirring constantly until it's fully incorporated.
   • Gently heat the soup for 1-2 minutes, but do not allow it to boil, as this can cause the cream to curdle.
   • Taste the soup and adjust the seasoning with more salt and pepper if needed.
   • Ladle the hot soup into bowls and garnish generously with fresh chopped basil before serving.