Comfort Food: Tomato Basil Soup

I came up with this a few days ago when I really, really did not feel like cooking. I wanted to eat meatless and light so we did not want to go out. Since I make sourdough bread quite a bit, we usually have a loaf on hand. Glancing over some recipes, I took ideas from several but put it together on my own. I was going to add in some cream or sour cream or evaporated milk, but I didn’t have any on hand. Since all I had was almond/coconut milk I wasn’t feeling that adventurous although it might be fine. Turns out, no extra creaminess was needed. This is really outstanding. This is really fast if you are fortunate enough to have roasted cherry tomatoes in your freezer. If not, no worries, it is still very quick.

  • 1 pint pkg of frozen cherry tomatoes, roasted in olive oil (alternatives listed below*)
  • 1 medium onion, chopped
  • 1/2 cup fresh basil, chopped or 1 T. italian spice
  • 1/2 tsp powdered garlic or 1-2 cloves of garlic, pressed
  • 1 quart water
  • 1 healthy tablespoon of chicken broth concentrate
  • 1 carton of strained tomatoes (I think they are about 14 ounces)
  • small amount of oil
  • salt to taste
  • 1 tsp crushed red pepper
  • 1/3 cup orzo pasta

* You can make your own pint pkg of frozen roasted tomatoes by roasting about TWO pints of cherry tomatoes, sliced in half, on a cookie sheet with a rim and drizzled with olive oil…freeze in a freezer bag OR I think you could sub a can of diced tomatoes….

Heat the oil in a soup pan while you chop the onion. Toss it in, and add the fresh garlic now if you are using. Throw in the defrosted tomatoes, stir a bit. Add the water, chicken concentrate, basil or italian spice and seasonings. Let it all come to a boil. Add the orzo, let it boil a minute and then turn down the heat and cover with the lid slightly ajar, and let it simmer about 45 minutes. This is unbelievably good.

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