Ina Garten’s recipes never disappoint me, and her latest collection, Foolproof: Recipes You Can Trust, is no exception. With a name like that, the recipes better work, right? And it’s true; everything I’ve made from it so far has been a winner.
I chose to make this soup because it reminded me of the comforting tomato soup with elbow macaroni my mom used to make for lunch on rainy Sunday afternoons. Where I am, the season is just about to make that leap from winter to spring, otherwise known as soups and stews to burgers and salads. Although we’re close, I’m convinced there are a few soup days left, and this Tomato Soup with Orzo would be a good choice.
Tomato Soup with Orzo
3 tablespoons olive oil
2 yellow onions, chopped
1 tablespoon minced garlic
4 cups chicken stock or broth
1 (28-ounce) can crushed tomatoes, preferably San Marzano*
1 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper
1/4 to 1/2 teaspoon crushed red pepper
dried Italian seasonings to taste
1/2 cup orzo
1/2 cup heavy cream
In a large nonstick pot, heat the olive oil over medium heat. Add onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add garlic, and cook for 1 minute. Do not let the garlic brown. Stir in the chicken stock, tomatoes, salt, both peppers, and Italian seasonings. Bring soup to a boil, then lower heat and simmer for 30 minutes.
If you prefer your soup to be on the smoother side, you can use a hand blender at this point to puree the soup in the pot. Alternatively, you can puree in a blender in two or three batches. Do not fill the blender more than half-way, and be sure to cover the lid with a kitchen towel. Press down tightly to hold the lid in place while blending. Pour the soup back into the original pot.
Add orzo and cook for 7-10 minutes, stirring often, until pasta is just about done. Stir in the cream and simmer 2-3 minutes. Enjoy.
Slightly adapted from Barefoot Contessa Foolproof: Recipes You Can Trust.
To use whole-canned tomatoes, add before the garlic and break up well with the back of a large spoon.