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.
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.
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.
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.
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.
Add the minced garlic and sauté for an additional minute, allowing the flavors to mingle and the garlic to become aromatic.
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.
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.
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.
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.
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.
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!
