Categorized:

  • Main Dish
  • Sides & Sauces
  • Soups

Tagged:

  • basil
  • bell pepper
  • carrots
  • chicken broth
  • cream
  • garlic
  • olive oil
  • onions
  • pasta
  • tomato paste
  • tomatoes
Creamy Roasted Red Pepper Tomato and Orzo Soup - 1

Creamy Roasted Red Pepper Tomato and Orzo Soup

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

  • 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.
  • 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).
  • Once cool, peel peppers. Slice peppers in half and remove stem and seeds. Devein peppers then chop peppers. Set aside.
  • 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.
  • 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.
  • 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.
  • 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).
  • 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).
  • Serve warm topping each serving with orzo, a little more of the remaining cream, parmesan and chopped basil.

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