Tomato Soup

As I get older, I am finding I like soup more and more and I am a little obsessed with this tomato soup.  That may not seem unusual except I hated tomato soup until I tried this one.

I realized I like each individual ingredient and so I thought I might like them all together as well.  I felt like an outsider all those years watching everyone enjoying their tomato soup and grilled cheese sandwiches. But no more - I am now part of the club cause I like it too.

What's great about it is it doesn't require a special trip to the store because I usually have all the ingredients in my house. Lately it has been my go to meal for those nights I want an easy dinner idea. Although it needs to sit on the stove for about 40 minutes, it doesn't require a lot of attention.

I have dressed it up with diced avocado, and even topped it with grilled cheese croutons, but it tastes good enough in a bowl all by itself.

Tomato Soup

3 tablespoons olive oil

1 large onion, chopped

3 cloves minced garlic

4 cups vegetable broth

1 can (28 oz) crushed tomatoes

1/2 cup orzo (uncooked)

1/2 cup heavy cream

1 tablespoon salt (I substitute Basil Salt)

1 teaspoon pepper

In a large pot, heat the olive oil over medium heat.  Add onions and cook over medium low heat until lightly brown, about 15 minutes, stirring occasionally. Add garlic and cook for 1 more minute. Add the crushed tomatoes, vegetable broth, salt and pepper and bring to a boil.  Once boiling, lower heat and simmer for 15 minutes.

In a separate pot cook orzo in boiling water for 7 minutes.  It will finish cooking once added to the soup.  Drain the orzo and add it to the soup. Stir in heavy crew and simmer for 10 more minutes, stirring occasionally.

Adapted from Food Network recipe.