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Roasted Red Pepper and Tomato Soup with Orzo
Prep: 20 minutes
Cook: 40 minutes
Servings: 6
Mediterranean Comfort in a Bowl
This isn't your average tomato soup. By roasting both the red peppers and tomatoes, we intensify their natural sweetness, creating a soup with incredible depth. The addition of fresh basil brings a classic Italian aroma, while orzo pasta transforms it from a simple starter into a substantial, one-pot meal. It's a celebration of simple, sun-kissed ingredients.
Materials
- 3 large red bell peppers
- 1 lb ripe Roma tomatoes
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 5 cups vegetable broth
- 1/2 cup orzo pasta
- 1/4 cup chopped fresh basil
- 1 tsp sugar (optional, to balance acidity)
- Salt and pepper to taste
- Parmesan cheese and basil leaves for garnish
Preparation
- Preheat oven to 400°F (200°C). Halve the peppers and tomatoes. Remove seeds from peppers.
- Place peppers and tomatoes cut-side down on a baking sheet. Drizzle with 1 tbsp of olive oil.
- Roast for 25-30 minutes, until pepper skins are blistered and tomatoes are soft.
- Let the peppers cool slightly in a covered bowl, then peel off the skins. The tomato skins should slide off easily.
Cooking
- In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Sauté the onion until soft, about 5 minutes.
- Add the garlic and cook for another minute.
- Add the roasted peppers, roasted tomatoes, and vegetable broth to the pot. Bring to a simmer.
- Blend the soup until smooth using an immersion blender or a countertop blender.
- Return the soup to the pot, bring back to a simmer. Stir in the orzo pasta and cook for 8-10 minutes, or until the orzo is al dente, stirring occasionally.
- Stir in the chopped fresh basil and sugar (if using). Season with salt and pepper to your liking.
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