Ingredients
20ozbell peppers,(red)
1tbspolive oil
1½cupsyellow onion,chopped
¾cupcarrot,diced
4clovesgarlic,minced
43½ozlow sodium chicken broth,(3 cans)
29ozHunt’s petite diced tomatoes,(2 cans)
3tbspHunt’s Tomato Paste
salt and freshly ground black pepper
1tspsugar,if needed
1smallsprig fresh basil plus more basil,chopped for serving
⅔cuporzo
½cupheavy cream,or half and half
parmesan cheese,finely shredded, for serving
Preparation
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 for about 20 minutes, turning occasionally, until they’ve blistered and blackened well on all sides. 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 for about 20 minutes, stirring occasionally, until veggies have softened. Meanwhile cook orzo according to directions on package.
Remove basil sprig, stir half of the cream into the soup.
Let soup cool slightly then puree with an immersion blender or in batches in a blender.
Serve warm topping each serving with orzo, a little more of the remaining cream, parmesan and chopped basil.
