Ingredients
Scale
- 1/4 cup extra virgin olive oil
- 1 chopped onion
- 2 peeled and chopped carrots
- 2 minced garlic cloves
- 1/4 teaspoon crushed red pepper
- 28 oz can crushed San Marzano tomatoes
- 4 cups chicken stock
- 1/4 cup heavy cream or coconut cream for dairy-free
- 1 cup cooked gluten-free orzo
- 1/4 cup torn fresh basil leaves
- Salt and black pepper, to taste
Instructions
- In a large pot, heat olive oil over medium heat. Sauté the chopped onion for about 5 minutes until translucent.
- Add carrots and garlic; sauté for another 3 minutes with crushed red pepper.
- Stir in crushed tomatoes and chicken stock; season with salt and black pepper.
- Bring to a gentle boil, then reduce heat and simmer uncovered for 20 minutes.
- Add cooked orzo and heavy cream; heat through for 5 minutes.
- Remove from heat and stir in fresh basil before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg