Fire-Roasted Tomato Basil Soup

Fire-roasted tomatoes bring robust flavor to tomato soup loaded with orzo pasta and vegetables.

Fire-Roasted Tomato Basil Soup

BettyCrockerRecipe by BettyCrocker

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30 minutes

30 minutes

5 servings (1 1/2 cups each)

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Nutrition Info

  • 1 Serving
  • 160
  • 4g
    (Saturated Fat 1/2g, Trans Fat 0g)
  • 0mg
  • 990mg
  • 23g
    (Dietary Fiber 4g, Sugars 7g)
  • 7g
  • Percent Daily Value*
  • 110%
  • 25%
  • 8%
  • 10%
  • Exchanges
  • 1/2
  • 1 1/2
  • 1
  • Carbohydrate Choices
  • 1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    If soup becomes too thick, add up to 1/2 cup more water.

  • Serve-With

    Serve this slightly smoky-flavored soup with grilled cheese sandwiches.

Ingredients

  • 1  tablespoon olive or vegetable oil
  • 1  large onion, chopped (1 cup)
  • 2  medium carrots, chopped (1 cup)
  • 2  cans (14.5 oz each) fire-roasted diced tomatoes, undrained
  • 1  carton (32 oz) Progresso® chicken broth (4 cups)
  • 1  cup water
  • 1  teaspoon red pepper sauce
  • 1/2  cup uncooked orzo pasta
  • 1  teaspoon dried basil leaves

Directions

  1. 1In 4-quart saucepan, heat oil over medium heat. Add onion and carrots. Cook 2 to 3 minutes, stirring occasionally, until softened.
  2. 2Stir in tomatoes, broth, water and pepper sauce. Heat to boiling. Stir in pasta. Heat to boiling; reduce heat to medium. Cook uncovered 10 to 15 minutes, stirring occasionally, until pasta and carrots are tender.
  3. 3Stir in basil. Cook about 1 minute, stirring constantly.

Categories: Course, Soups & Stews

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permanentpain
permanentpain said:

I loved this recipie, just the right amount of spice to sweetness, and very filling too :)

11/14/2012 7:17:33 PM

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