Indulge in the rich and velvety flavors of creamy roasted red pepper tomato and orzo soup. This comforting soup combines the smoky depth of roasted bell peppers with the sweetness of carrots and the tang of tomatoes. Finished with a touch of heavy cream, this dish is perfect for a cozy meal.
Photos of Creamy Roasted Red Pepper Tomato and Orzo Soup Recipe
Some of the ingredients for this recipe may not be staples in every household. You might need to venture to the supermarket for bell peppers, orzo, and fresh basil. Be sure to grab low sodium chicken broth and heavy cream, as these can often make or break the rich and creamy consistency of the soup.
Ingredients for Creamy Roasted Red Pepper Tomato and Orzo Soup
Bell peppers: Adds a smoky, sweet flavor once roasted.
Olive oil: Used for sautéing vegetables and adding richness.
Yellow onion: Provides a base of savory flavor.
Carrot: Adds sweetness and depth.
Garlic: Infuses the soup with aromatic flavors.
Low sodium chicken broth: Forms the liquid base, keeping sodium levels in check.
Hunt’s petite diced tomatoes: Adds texture and acidity.
Hunt’s tomato paste: Concentrates tomato flavor for depth.
Salt and freshly ground black pepper: Essential for seasoning.
Sugar: Balances the acidity of tomatoes.
Fresh basil: Adds a fresh, herbal note.
Orzo: Gives body to the soup.
Heavy cream: Adds a creamy, luxurious texture.
Parmesan cheese: Topping to add umami and richness.
One reader, Giorgio Echols says:
This creamy roasted red pepper tomato and orzo soup is a delightful blend of flavors. The roasted peppers add a smoky depth, while the orzo gives it a hearty texture. The touch of cream makes it luxuriously smooth. Perfect for a cozy meal!
Cooking Techniques for Creamy Roasted Red Pepper Tomato and Orzo Soup Recipe
How to roast bell peppers: Place bell peppers directly on a baking sheet lined with aluminum foil and roast under the broiler, turning occasionally until blistered and blackened on all sides. Remove from oven, cover, and let cool before peeling, deveining, and chopping.
How to peel roasted bell peppers: Once the roasted peppers have cooled, peel off the blistered skin, remove the stem and seeds, and devein before chopping.
How to sauté vegetables: Heat olive oil in a large pot over medium-high heat, add chopped onions and carrots, and sauté for about 4 minutes. Add minced garlic and sauté for an additional minute.
How to cook orzo: Follow the package directions to cook orzo, typically involving boiling water, adding the orzo, and cooking until tender.
How to puree soup: Let the soup cool slightly, then use an immersion blender or transfer the soup in batches to a blender to puree until smooth.
How To Make Creamy Roasted Red Pepper Tomato and Orzo Soup
This orzo soup is full of comforting flavors that you’ll want to have all year. The recipe uses canned tomatoes, carrots, bell peppers, and some parmesan.
Serves:
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
Instructions
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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.
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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).
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Once cool, peel peppers. Slice peppers in half and remove stem and seeds. Devein peppers then chop peppers. Set aside.
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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.
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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.
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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.
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Remove basil sprig, stir half of the cream into the soup.
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Let soup cool slightly then puree with an immersion blender or in batches in a blender.
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Serve warm topping each serving with orzo, a little more of the remaining cream, parmesan and chopped basil.
Nutrition
- Calories: 254.30kcal
- Fat: 11.80g
- Saturated Fat: 5.41g
- Monounsaturated Fat: 4.43g
- Polyunsaturated Fat: 1.10g
- Carbohydrates: 31.29g
- Fiber: 6.85g
- Sugar: 12.72g
- Protein: 9.29g
- Cholesterol: 27.17mg
- Sodium: 1252.54mg
- Calcium: 104.32mg
- Potassium: 897.48mg
- Iron: 2.36mg
- Vitamin A: 391.79µg
- Vitamin C: 144.34mg
Expert Technique Tip for Perfecting Creamy Roasted Red Pepper Tomato and Orzo Soup
To achieve perfectly roasted bell peppers, make sure to turn them occasionally while roasting to ensure they blister and blacken evenly on all sides. Once roasted, covering them with a glass bowl or plastic wrap helps steam the skins, making them easier to peel.
Time-Saving Tips for Preparing This Creamy Soup Recipe
Roast peppers in advance: Roast the bell peppers ahead of time and store them in the fridge. This will save you about 20 minutes on the day you make the soup.
Use pre-chopped vegetables: Buy pre-chopped onions and carrots to cut down on prep time.
Opt for jarred roasted peppers: Substitute fresh roasted bell peppers with jarred roasted peppers to skip the roasting and peeling steps.
Cook orzo in the soup: Instead of cooking the orzo separately, add it directly to the soup during the last 10 minutes of simmering.
Immersion blender convenience: Use an immersion blender directly in the pot to puree the soup, avoiding the need to transfer batches to a blender.
Substitute Ingredients For Creamy Roasted Red Pepper Tomato and Orzo Soup Recipe
bell peppers - Substitute with poblano peppers: Poblano peppers offer a similar texture and a slightly smoky flavor that complements the soup well.
olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for roasting.
yellow onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor, which can enhance the soup's taste.
carrot - Substitute with parsnip: Parsnips have a similar texture and sweetness, adding depth to the soup.
garlic - Substitute with garlic powder: If fresh garlic is unavailable, garlic powder can provide a similar flavor, though it is less pungent.
low sodium chicken broth - Substitute with vegetable broth: Vegetable broth is a great vegetarian option and can add a different but complementary flavor profile.
hunt's petite diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes can provide a similar consistency and flavor, though the texture will be slightly different.
hunt's tomato paste - Substitute with sun-dried tomato paste: Sun-dried tomato paste offers a richer and more intense tomato flavor.
salt - Substitute with soy sauce: Soy sauce can add a different layer of umami and saltiness to the soup.
freshly ground black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used if you prefer a less pungent taste.
sugar - Substitute with honey: Honey adds a natural sweetness and a slight floral note to the soup.
fresh basil - Substitute with dried basil: Dried basil can be used if fresh basil is unavailable, though it is less aromatic.
orzo - Substitute with couscous: Couscous has a similar size and texture, making it a good alternative for orzo.
heavy cream - Substitute with coconut milk: Coconut milk provides a creamy texture and a subtle coconut flavor, suitable for a dairy-free option.
parmesan cheese - Substitute with nutritional yeast: Nutritional yeast offers a cheesy flavor and is a great vegan alternative.
Presentation Tips for Serving Roasted Red Pepper Tomato Orzo Soup
Roast the bell peppers perfectly: Ensure the bell peppers are blistered and blackened evenly on all sides. This will enhance their smoky flavor and add depth to the soup.
Create a smooth base: After sautéing the onion and carrots, make sure to blend the soup until it is velvety smooth. This will give the soup a luxurious texture that is expected in a Michelin-starred dish.
Cook the orzo al dente: Prepare the orzo according to package directions but ensure it is al dente. This will provide a pleasant bite and contrast to the creamy soup.
Incorporate fresh basil: Use a small sprig of fresh basil during cooking and garnish with finely chopped basil before serving. This will add a fresh, aromatic element to the dish.
Use high-quality parmesan cheese: Grate parmesan cheese freshly over each serving. The nutty and salty notes of the cheese will complement the sweetness of the tomatoes and bell peppers.
Drizzle with heavy cream: Finish each bowl with a delicate drizzle of the remaining heavy cream. This will add richness and a beautiful visual contrast to the vibrant red soup.
Serve in elegant bowls: Present the soup in pristine, white bowls to highlight the vibrant color of the dish. The simplicity of the bowl will allow the soup's colors and textures to stand out.
Garnish with precision: Top each serving with a small mound of orzo, a sprinkle of parmesan cheese, and a few finely chopped basil leaves. This will create a visually appealing and balanced presentation.
Add a touch of olive oil: Just before serving, drizzle a few drops of high-quality olive oil over the soup. This will add a subtle richness and a glossy finish to the dish.
Essential Kitchen Tools for Making Creamy Roasted Red Pepper Tomato and Orzo Soup
Broiler: Used to roast the bell peppers until they are blistered and blackened.
Oven rack: Positioned in the upper third of the oven to ensure even roasting of the bell peppers.
Baking sheet: Lined with aluminum foil to hold the bell peppers while they roast.
Aluminum foil: Used to line the baking sheet for easy cleanup and to prevent sticking.
Cutting board: Provides a surface to place the roasted peppers for cooling and peeling.
Glass bowl: Used to cover the roasted peppers, helping to steam them for easier peeling.
Large pot: Used to sauté the vegetables and cook the soup.
Wooden spoon: Ideal for stirring the vegetables and soup without scratching the pot.
Immersion blender: Used to puree the soup directly in the pot for a smooth texture.
Blender: An alternative to the immersion blender for pureeing the soup in batches.
Measuring cups: Used to measure the ingredients like chicken broth, orzo, and heavy cream.
Measuring spoons: Used to measure smaller quantities of ingredients like olive oil and sugar.
Knife: Essential for chopping the onions, carrots, garlic, and roasted bell peppers.
Garlic press: Optional tool to mince the garlic cloves quickly.
Ladle: Used to serve the soup into bowls.
Serving bowls: Used to serve the finished soup.
Grater: Used to grate the parmesan cheese for topping the soup.
Colander: Used to drain the cooked orzo before adding it to the soup.
Storage and Freezing Instructions for Creamy Roasted Red Pepper Tomato and Orzo Soup
To store leftover creamy roasted red pepper tomato and orzo soup, allow it to cool completely to room temperature before transferring it to an airtight container. Refrigerate the soup for up to 4-5 days.
When reheating the refrigerated soup, you may need to add a splash of chicken broth or water to thin it out, as the orzo will continue to absorb liquid over time.
For longer storage, you can freeze the soup for up to 3 months. However, it's best to freeze the soup without the orzo and cream, as these ingredients can change texture and consistency when frozen and thawed.
To freeze the soup, let it cool completely before transferring it to freezer-safe containers or resealable bags. Leave some headspace for expansion during freezing.
When you're ready to enjoy the frozen soup, thaw it overnight in the refrigerator. Reheat the soup in a pot over medium heat, stirring occasionally. Once the soup is heated through, cook the orzo separately and add it to the soup along with the heavy cream.
If you prefer to freeze the soup with the orzo and cream already added, keep in mind that the texture may change slightly upon thawing and reheating. The soup may need to be whisked or blended to regain its smooth consistency.
How To Reheat Leftover Creamy Roasted Red Pepper Tomato and Orzo Soup
Stovetop method: pour the leftover soup into a saucepan and heat it over medium-low heat, stirring occasionally, until it reaches your desired temperature. This method allows you to control the heat and prevent the cream from curdling or separating.
Microwave method: transfer the leftover soup to a microwave-safe bowl and cover it with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Microwave on high power in 30-second intervals, stirring between each interval, until the soup is heated through. Be careful not to overheat the soup, as this can cause the cream to separate or curdle.
Slow cooker method: if you have a large batch of leftover soup, you can reheat it in a slow cooker. Pour the soup into the slow cooker and set it on low heat for 1-2 hours, stirring occasionally, until it reaches your desired temperature. This method is ideal for reheating large quantities of soup without the risk of burning or scorching.
Oven method: preheat your oven to 350°F (175°C). Pour the leftover soup into an oven-safe dish and cover it with aluminum foil. Place the dish in the preheated oven and heat for 15-20 minutes, or until the soup is heated through. Stir the soup occasionally to ensure even heating.
Regardless of the reheating method you choose, be sure to taste the soup and adjust the seasoning if needed. You may find that the flavors have mellowed or intensified after being stored in the refrigerator, so a little extra salt, pepper, or fresh herbs can help to revive the taste.
If the soup has thickened too much during storage, you can thin it out with a little extra chicken broth or water until it reaches your desired consistency.
When reheating the soup, be sure to also reheat the orzo separately, as it may have absorbed some of the liquid from the soup during storage. Simply microwave the orzo with a splash of water or chicken broth until it's heated through, then add it to the reheated soup before serving.
Interesting Trivia About Roasted Red Pepper Tomato and Orzo Soup
A random fact about this recipe is that roasting the bell peppers enhances their natural sweetness and adds a smoky flavor, which complements the tomatoes and other ingredients in the soup.
Budget-Friendly Aspects of Making Creamy Roasted Red Pepper Tomato and Orzo Soup at Home
This creamy roasted red pepper tomato and orzo soup recipe is quite cost-effective for a household. Using affordable ingredients like bell peppers, onions, carrots, and orzo, it balances flavor and budget. The use of low sodium chicken broth and canned tomatoes keeps costs down while providing a rich, hearty meal. The addition of heavy cream and parmesan cheese adds a touch of luxury without breaking the bank. Overall Verdict: 8/10. Approximate cost for a household of 4 people: $15-$20 USD.
Is This Creamy Soup Recipe Healthy or Not?
The creamy roasted red pepper tomato and orzo soup recipe is a nutritious and flavorful dish with some room for improvement. The recipe incorporates a variety of vegetables, including bell peppers, onions, carrots, and tomatoes, which provide essential vitamins, minerals, and antioxidants. The use of low-sodium chicken broth helps control the salt content, while the orzo adds a source of complex carbohydrates.
However, the recipe also includes some less healthy ingredients:
- Heavy cream, which is high in saturated fat and calories
- Parmesan cheese, which can be high in sodium and saturated fat
- Olive oil, although healthy in moderation, can add extra calories
To make this recipe even healthier, consider the following suggestions:
- Replace the heavy cream with a lower-fat alternative, such as evaporated skim milk or Greek yogurt, to maintain the creamy texture while reducing the saturated fat and calorie content
- Use a smaller amount of parmesan cheese or opt for a low-sodium variety to decrease the overall sodium content
- Reduce the amount of olive oil used in sautéing the vegetables or use a non-stick cooking spray to minimize added calories
- Increase the variety and quantity of vegetables in the soup, such as adding spinach or kale for extra nutrients and fiber
- Experiment with using whole-grain orzo or other whole-grain pasta to boost the fiber content and provide additional nutrients
Editor's Opinion on This Delightful Creamy Soup Recipe
This recipe for creamy roasted red pepper tomato and orzo soup is a delightful blend of flavors and textures. The roasting of the bell peppers adds a smoky depth, while the combination of tomatoes, carrots, and onions creates a robust base. The addition of heavy cream provides a luxurious, velvety finish. The orzo adds a satisfying bite, making the soup hearty enough for a main course. The use of fresh basil and parmesan cheese elevates the dish, adding a touch of sophistication. Overall, it's a well-balanced, comforting soup perfect for any season.
Enhance Your Creamy Roasted Red Pepper Tomato and Orzo Soup Recipe with These Unique Side Dishes:
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Why trust this Creamy Roasted Red Pepper Tomato and Orzo Soup Recipe:
This recipe combines the rich flavors of roasted red peppers and tomatoes with the creamy texture of heavy cream and the satisfying bite of orzo. The use of fresh ingredients like basil and garlic ensures a vibrant and authentic taste. The step-by-step instructions make it easy to follow, even for novice cooks. Trust this recipe for a comforting and delicious soup that will impress your family and friends.
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