Cream of Tomato Soup with Fresh Basil and Orzo

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• ½ cups Onion, Chopped
• 3 cloves Garlic, Minced
• 2 Tablespoons Butter
• 1 can (28 Oz. Size) Crushed Tomatoes
• 6 cups Chicken Broth, Low-Sodium
• 1 Tablespoon Spanish Paprika
• 1 Tablespoon Sugar
• 1 pinch Cayenne Pepper
• ⅓ cups Orzo (rice-shaped Pasta)
• 4 ounces, weight Chicken Breast, Boneless, Skinless, Raw, Chopped
• ½ cups Heavy Cream
• ⅓ cups Fresh Basil, Loosely Packed And Roughly Chopped
• 1 teaspoon Kosher Salt - If Desired
• ¼ teaspoons Ground White Pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Melt the butter in a large pot over medium heat. Add the chopped onion and cook about 5 minutes until soft, then add the minced garlic and cook 1 minute more.

2. Add the chopped raw chicken breast and cook, stirring, about 3 minutes until it is no longer pink on the outside.

3. Stir in the Spanish paprika, sugar and cayenne pepper, then add the crushed tomatoes and chicken broth. Bring to a boil.

4. Reduce the heat to low and simmer, partly covered, for about 35 minutes, stirring now and then so the soup does not stick.

5. Stir in the orzo and simmer 10 minutes more until the pasta is tender. Cut the largest chicken piece to check that it reaches 165°F (74°C) in the thickest part and is no longer pink.

6. Remove the pot from the heat. Stir in the heavy cream, ground white pepper and kosher salt if desired.

7. Puree the soup with an immersion blender until smooth, or leave it chunky if you prefer.

8. Stir in the roughly chopped basil, let the soup sit 2 minutes, then ladle into bowls and serve hot.