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Creamy Tomato Soup with Orzo

This delicious twist on tomato soup is accented with roasted red peppers, basil, and light cream. Serve it in cups as an appetizer or in generous bowls with salad and bread for a comforting main course.


  • 2 tablespoons olive oil
  • 1 cup diced onions
  • 1/2 cup diced peeled carrots
  • 1/2 cup diced celery
  • 3 cloves garlic, minced
  • 1 can (28 ounces) diced or whole Roma tomatoes with basil
  • 1 can (28 ounces) crushed tomatoes with Italian herbs
  • 1 1/2 ounces Veggie-Stock Gold® dissolved in 4 cups hot water
  • Salt and ground black pepper
  • 2 roasted red peppers (commercially prepared), diced
  • 1 cup dry orzo pasta
  • 1 cup half-and-half, at room temperature
  • 2 tablespoons chopped fresh basil or parsley


  1. Warm the olive oil in a soup pot over medium-high heat.  Add the onions, carrots, and celery and cook, stirring, 6-7 minutes, until the vegetables are just fork tender.  Add the garlic and cook another minute.
  2. Add all the tomatoes, bring the mixture to a simmer, and cook 10 minutes.
  3. Add the diluted Veggie-Stock Gold®, return to a simmer, and season to taste with salt and pepper.  Add red peppers and pasta and simmer about 10 minutes, stirring often, until the pasta is firm but tender.
  4. Remove the soup from heat and slowly pour in the half-and-half, stirring constantly.  Stir in the basil.  Check the seasoning, adding more salt and pepper if needed.  To serve, ladle the soup into warmed bowls.
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Classic French Stocks and Sauces