yummy and freezes well
Easy tomato soup
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- 3 tablespoon(s) olive oil
- 3 cup(s) sweet onions chopped
- 1 tablespoon(s) minced garlic
- 4 cup(s) low sodium vegetable broth
- 1 can(s) 28 oz crushed tomatoes
- 1 pinch(s) saffron (large)
- 1 teaspoon(s) coarse salt
- 1 teaspoon(s) fresh ground pepper
- 1/2 cup(s) orzo
- 1/2 cup(s) heavy cream
- Heat oil on medium. Add onions and cook on medium low for about 15 minutes, stirring occasionally until golden brown. Add garlic; cook one minute. Stir in broth, tomatoes, saffron, salt and pepper. Bring to boil and simmer 15 minutes.
- Meanwhile, cook orzo. Drain and add to soup. Stir in cream; return to simmer on low and cook 10 more minutes, stirring frequently.
- 268 calories per serving.
This recipe is a personal recipe added by PeggyCourtright and has not been tested or endorsed by MyRecipes.
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Easy tomato soup Recipe at a Glance
- COURSE: Soups/Stews