Creamy Roasted Red Pepper Tomato and Orzo Soup

12.01.2016

Creamy Roasted Red Pepper Tomato and Orzo Soup is a soup you’ll want to make again and again year round! Thanks to the canned tomatoes in this recipe you don’t have to wait for summer to roll around to make it. It’s brimming with flavor it’s perfect for lunch or dinner.

Creamy Roasted Red Pepper Tomato and Orzo Soup | Cooking Classy

Red Pepper Tomato and Orzo Soup

There’s nothing like a warm bowl of soup on a 25 degree winter day! It has been freezing around here (literally) lately but I don’t mind because I’ve got a warm home and we’ve been eating soup probably 4 days a week.

I’ve been wanting to make a roasted red pepper and tomato soup for a while and I’ve finally got around to trying it, and now that I’ve tasted this soup I’m wondering what took me so long!

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You’ll love the bright flavors and the bits of orzo make it filling.

You can enjoy a hearty bowl of this bell pepper and tomato soup in the middle of December yet it tastes like it was made with all fresh ingredients.

Creamy Roasted Red Pepper Tomato and Orzo Soup | Cooking Classy

This soup is delicious paired with a side salad or some fresh bread for dunking.

If you plan on serving the whole pot of soup right away you can coup the orzo right in the soup, just add some water or extra broth to make up for what the pasta will absorb.

Creamy Roasted Red Pepper Tomato and Orzo Soup | Cooking Classy

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Creamy Roasted Red Pepper Tomato and Orzo Soup

This is a soup you'll want to make again and again year round! Thanks to the canned tomatoes and good quality bell peppers almost always available you don't have to wait for summer to roll around to make it. It's brimming with flavor it's perfect for lunch or dinner.

Servings: 6
Calories: 270 kcal
Author: Jaclyn

Ingredients

  • 2 large red bell peppers (about 20 oz)
  • 1 Tbsp olive oil
  • 1 medium yellow onion, chopped (1 1/2 cups)
  • 1 large carrot, diced (3/4 cup)
  • 4 cloves garlic, minced
  • 3 (14.5 oz) cans low-sodium chicken broth
  • 2 (14.5 oz) cans Hunt's Petite Diced Tomatoes
  • 3 Tbsp Hunt's Tomato Paste
  • Salt and freshly ground black pepper
  • 1 tsp sugar (if needed)
  • 1 small sprig fresh basil, plus more chopped basil for serving
  • 2/3 cup orzo
  • 1/2 cup heavy cream or half and half
  • Finely shredded parmesan cheese, for serving

Instructions

  1. Heat the broiler to high and arrange an oven rack in the upper third of the oven. Place the bell peppers directly on a baking sheet line with aluminum foil. 
  2. Roast peppers, turning occasionally, until they've blistered and blackened well on all sides, about 20 minutes. Remove peppers from oven and place on a cutting board then cover with a glass bowl (or alternately place in a bowl and cover with plastic wrap). 
  3. Once cool, peel peppers. Slice peppers in half and remove stem and seeds. Devein peppers then chop peppers. Set aside.
  4. Heat olive oil in a large pot over medium-high heat. Add onion and carrots and saute 4 minutes. Add garlic and saute 1 minute longer. 
  5. Stir in chicken broth, tomatoes, tomatoes paste and bell pepper. Season with salt and pepper to taste. Taste and add sugar if desired. Add in basil sprig. 
  6. Bring to a boil then reduce heat to medium-low and simmer, stirring occasionally, until veggies have softened, about 20 minutes. Meanwhile cook orzo according to directions on package.
  7. Remove basil sprig, stir half of the cream into the soup (at this point you can thin the soup with a little more broth if desired, I like mine fairly thick). 
  8. Let soup cool slightly then puree with an immersion blender or in batches in a blender (only fill blender halfway full then remove center insert from lid and cover with a folded kitchen towel). 

  9. Serve warm topping each serving with orzo, a little more of the remaining cream, parmesan and chopped basil.
Nutrition Facts
Creamy Roasted Red Pepper Tomato and Orzo Soup
Amount Per Serving
Calories 270 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 5g 25%
Cholesterol 27mg 9%
Sodium 163mg 7%
Potassium 882mg 25%
Total Carbohydrates 34g 11%
Dietary Fiber 5g 20%
Sugars 12g
Protein 4g 8%
Vitamin A 124.1%
Vitamin C 169.3%
Calcium 9.5%
Iron 15.5%
* Percent Daily Values are based on a 2000 calorie diet.

9 comments

  • Stacy: If I wanted to use my garden tomatoes to make this recipe, how many would you recommend using? Sounds delicious! August 7, 2017 at 1:33pm Reply

  • Liliana: I feel like replacing the orzo by rice? Have you ever tried? December 17, 2016 at 6:47am Reply

  • Sabrina: love the roasted peppers in this and the orzo, nice twists! Thank you for sharing this! December 6, 2016 at 1:03pm Reply

    • Jaclyn: Thanks Sabrina! December 7, 2016 at 12:40pm Reply

  • Holly: Since becoming pregnant all of my recent soups, stews, and chilis I’ve pinned havent sounded good… to thick? Or spicy? Meaty? I honestly dont know but this one sounds amazing! I guess i can give my husband a break from using the grill in winter :) December 2, 2016 at 9:55pm Reply

    • Jaclyn: I hope you love it Holly! December 3, 2016 at 8:22am Reply

  • Sara @ Last Night’s Feast: I want to wrap myself up in this soup– it looks so comforting December 2, 2016 at 2:32pm Reply

  • Tori//Gringalicious.com: This is one soup I’ve gotta taste! I love roasted red pepper in anything so I know I’ll love this! December 2, 2016 at 6:56am Reply

  • Patricia: Mmmm! This sounds perfect for cold weather! Putting this on next weeks menu! December 2, 2016 at 4:53am Reply

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