Creamy Roasted Red Pepper Tomato and Orzo Soup

There’s something undeniably comforting about a warm bowl of soup, especially on a chilly winter evening. The first time I made Creamy Roasted Red Pepper Tomato and Orzo Soup, it was a cozy Sunday afternoon, and I had a craving for something hearty yet light. I remember standing in my kitchen, the aroma of roasted red peppers filling the air, and feeling an overwhelming sense of satisfaction as I watched the colors of the soup transform from vibrant reds to a creamy orange. Each spoonful felt like a warm hug, perfect for sharing with family or enjoying solo while curled up on the couch.

This soup has become one of my go-to recipes for any occasion, whether it’s a quick weeknight dinner or a special gathering with friends. The combination of roasted red peppers, flavorful tomatoes, and orzo creates a depth of flavor that’s both complex and comforting. What I love most is how easily it comes together; it’s like a heartfelt dish that doesn’t require hours of slaving in the kitchen. Plus, the creamy finish? Absolutely irresistible. You’ll surely find yourself returning to this recipe time and again!

What You Need for Creamy Roasted Red Pepper Tomato and Orzo Soup

To create the magic of Creamy Roasted Red Pepper Tomato and Orzo Soup, you’ll need a selection of fresh ingredients that work harmoniously together. Each element plays a vital role, contributing to the soup’s rich flavor and vibrant color. The key players in this recipe, like roasted red peppers and heavy cream, come together to form a dish that’s both simple and indulgent.

• 2 large red bell peppers (about 20 oz) – These sweet peppers are roasted to perfection, adding a deep, smoky flavor that is the backbone of the soup.
• 1 Tbsp olive oil – This healthy fat enhances the flavors and helps in sautéing the vegetables.
• 1 medium yellow onion, chopped (1 1/2 cups) – The onion adds a savory base, complementing the sweetness of the peppers.
• 1 large carrot, diced (3/4 cup) – Carrots provide sweetness and a lovely texture in the soup.
• 4 cloves garlic, minced – Garlic is essential for building flavor, providing an aromatic element.
• 3 (14.5 oz) cans low-sodium chicken broth – This broth serves as the soup’s heart, imparting richness without overpowering the other ingredients.
• 2 (14.5 oz) cans Hunt’s Petite Diced Tomatoes – These tomatoes add acidity and a burst of flavor, complementing the roasted peppers.
• 3 Tbsp Hunt’s Tomato Paste – Tomato paste intensifies the tomato flavor, creating depth in the soup.
• Salt and freshly ground black pepper – Essential seasonings that enhance the overall taste of the soup.
• 1 tsp sugar (if needed) – A hint of sugar balances the acidity of the tomatoes.
• 1 small sprig fresh basil, plus more chopped basil for serving – Fresh basil adds a fragrant finish and bright flavor.
• 2/3 cup orzo – This tiny pasta makes the soup hearty and satisfying.
• 1/2 cup heavy cream or half and half – The cream adds richness and a silky texture to the soup.
• Finely shredded parmesan cheese, for serving – A sprinkle of cheese adds flavor and a touch of sophistication.

Instructions for Creamy Roasted Red Pepper Tomato and Orzo Soup

Making Creamy Roasted Red Pepper Tomato and Orzo Soup is a wonderful experience that fills your kitchen with delightful aromas. Each step is straightforward and rewarding, leading you to a delicious bowl of comfort. Let’s get started!

1. First, heat the broiler to high and arrange an oven rack in the upper third of the oven. This step sets the stage for roasting the bell peppers. Place the bell peppers directly on a baking sheet lined with aluminum foil. Roasting will bring out their natural sweetness.
2. Roast the peppers, turning occasionally, until they’ve blistered and blackened well on all sides, which should take about 20 minutes. The roasting intensifies the flavor and adds a lovely smoky character.
3. Once done, remove the peppers from the oven and place them on a cutting board. Cover them with a glass bowl (or place them in a bowl covered with plastic wrap) to steam for a few minutes. This will make peeling them easier.
4. Once cooled, peel the peppers and slice them in half. Remove the stem and seeds, then devein the peppers before chopping them into bite-sized pieces. Set these delicious pieces aside for the soup.
5. In a large pot, heat the olive oil over medium-high heat. Add the chopped onion and diced carrots, sautéing for about 4 minutes until they start to soften and the onion turns translucent.
6. Add the minced garlic and sauté for an additional minute, allowing the flavors to mingle and the garlic to become aromatic.
7. Next, stir in the low-sodium chicken broth, diced tomatoes, tomato paste, and the reserved chopped bell peppers. Season the mixture with salt and pepper to taste. If the tomatoes taste a bit too acidic, you can add the sugar to balance it.
8. Introduce the small sprig of basil to the pot and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and let it simmer, stirring occasionally, until the veggies have softened, which should take around 20 minutes.
9. While the soup is simmering, cook the orzo according to the package directions. Once cooked, set it aside until you’re ready to combine it into the soup.
10. After the veggies are tender, remove the basil sprig. Stir in half of the heavy cream into the soup. If you prefer a thinner consistency, you can add a little more broth at this stage. Personally, I like my soup to be a bit on the thicker side.
11. Let the soup cool slightly, then puree it using an immersion blender directly in the pot, or transfer it in batches to a blender. If using a blender, only fill it halfway and remove the center insert from the lid, covering it with a folded kitchen towel to avoid splatter.
12. Serve the warm soup topped with the cooked orzo, a drizzle of the remaining heavy cream, a sprinkle of parmesan cheese, and a bit of freshly chopped basil for garnish. Enjoy your comforting bowl of Creamy Roasted Red Pepper Tomato and Orzo Soup!

Pro Tips and Tweaks

Creating the perfect Creamy Roasted Red Pepper Tomato and Orzo Soup is all about mastering a few key techniques and tweaks. Here are some of my top pro tips to make this soup even better:

• Storage: For leftovers, store the soup in an airtight container in the fridge for up to three days. Reheat gently on the stovetop for the best texture.
• Freezing: This soup freezes well! Just make sure to cool it completely before pouring it into freezer-safe containers. It can last for up to three months in the freezer.
• Pairing: Serve with a fresh side salad or a warm crusty bread for a satisfying meal. The soup pairs beautifully with a light vinaigrette salad.
• Variations: Feel free to add other veggies like spinach, kale, or zucchini to boost the nutrition even more. They’ll cook down well into the soup.
• Cheese Options: Instead of parmesan cheese, try adding a little crumbled feta or goat cheese for a tangy twist.
• Herb Infusion: Experiment with different herbs like thyme or oregano in place of basil for a different flavor profile!

Serving Suggestions

When it comes to serving Creamy Roasted Red Pepper Tomato and Orzo Soup, the options are as delightful as the soup itself. Here are some ideas that will elevate your dining experience:

• Lunch Delight: Serve this soup as a light lunch paired with a crisp side salad. The freshness of a salad complements the creamy soup perfectly.
• Cozy Dinner: Enjoy it as a comforting dinner option. It’s filling enough on its own, but feel free to serve it alongside some warm garlic bread.
• Seasonal Touch: In winter, consider serving it with a pumpkin or squash salad to align with the cozy, warm flavors.
• Hearty Addition: For a heartier meal, add some protein like grilled chicken or shrimp on the side.
• Storage Tips: If you prepare the soup ahead of time, store it in the fridge for easy reheating throughout the week.
• Creative Garnishes: Top each bowl with extra basil, a drizzle of olive oil, or a sprinkle of parmesan cheese to make it visually stunning.

FAQ

Conclusion

The Creamy Roasted Red Pepper Tomato and Orzo Soup is not just a meal; it’s a hug in a bowl. With its rich flavors and creamy texture, it’s the perfect dish to warm you up during chilly days. I encourage you to try this recipe and indulge in the comforting embrace of a homemade soup that’s both nourishing and satisfying. Whether you share it with loved ones or enjoy it solo, it’s sure to become a favorite!

Creamy Roasted Red Pepper Tomato and Orzo Soup

The ultimate comfort food, Creamy Roasted Red Pepper Tomato and Orzo Soup is rich, creamy, and full of vibrant flavors. Perfect for chilly evenings, this easy weeknight dinner will warm your soul and satisfy your cravings. Make it tonight and enjoy a deliciously cozy bowl!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 6 servings

Course: Soups

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

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

Equipment

• Large Pot
• Cutting Board
• Blender
• Saucepan
• Wooden Spoon
• Oven
• Chef's Knife
• Peeler
• Baking Sheet

Method

 

1. First, heat the broiler to high and arrange an oven rack in the upper third of the oven. This step sets the stage for roasting the bell peppers. Place the bell peppers directly on a baking sheet lined with aluminum foil. Roasting will bring out their natural sweetness.
2. Roast the peppers, turning occasionally, until they’ve blistered and blackened well on all sides, which should take about 20 minutes. The roasting intensifies the flavor and adds a lovely smoky character.
3. Once done, remove the peppers from the oven and place them on a cutting board. Cover them with a glass bowl (or place them in a bowl covered with plastic wrap) to steam for a few minutes. This will make peeling them easier.
4. Once cooled, peel the peppers and slice them in half. Remove the stem and seeds, then devein the peppers before chopping them into bite-sized pieces. Set these delicious pieces aside for the soup.
5. In a large pot, heat the olive oil over medium-high heat. Add the chopped onion and diced carrots, sautéing for about 4 minutes until they start to soften and the onion turns translucent.
6. Add the minced garlic and sauté for an additional minute, allowing the flavors to mingle and the garlic to become aromatic.
7. Next, stir in the low-sodium chicken broth, diced tomatoes, tomato paste, and the reserved chopped bell peppers. Season the mixture with salt and pepper to taste. If the tomatoes taste a bit too acidic, you can add the sugar to balance it.
8. Introduce the small sprig of basil to the pot and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and let it simmer, stirring occasionally, until the veggies have softened, which should take around 20 minutes.
9. While the soup is simmering, cook the orzo according to the package directions. Once cooked, set it aside until you're ready to combine it into the soup.
10. After the veggies are tender, remove the basil sprig. Stir in half of the heavy cream into the soup. If you prefer a thinner consistency, you can add a little more broth at this stage. Personally, I like my soup to be a bit on the thicker side.
11. Let the soup cool slightly, then puree it using an immersion blender directly in the pot, or transfer it in batches to a blender. If using a blender, only fill it halfway and remove the center insert from the lid, covering it with a folded kitchen towel to avoid splatter.
12. Serve the warm soup topped with the cooked orzo, a drizzle of the remaining heavy cream, a sprinkle of parmesan cheese, and a bit of freshly chopped basil for garnish. Enjoy your comforting bowl of Creamy Roasted Red Pepper Tomato and Orzo Soup!

Notes

• Tip 1: For leftovers, store the soup in an airtight container in the fridge for up to three days. Reheat gently on the stovetop for the best texture.
• Tip 2: This soup freezes well! Just make sure to cool it completely before pouring it into freezer-safe containers. It can last for up to three months in the freezer.
• Tip 3: Serve with a fresh side salad or a warm crusty bread for a satisfying meal. The soup pairs beautifully with a light vinaigrette salad.
• Tip 4: Feel free to add other veggies like spinach, kale, or zucchini to boost the nutrition even more. They’ll cook down well into the soup.
• Tip 5: Instead of parmesan cheese, try adding a little crumbled feta or goat cheese for a tangy twist.
• Tip 6: Experiment with different herbs like thyme or oregano in place of basil for a different flavor profile!

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