Coincidentally, this recipe came from a blog created by my friend Brooke's brother-in-law, John, and his girlfriend Bec. I love that their blog, Above an Italian Restaurant, is an endeavor that they are taking on together - it makes me wish that Pat and I had any shared hobbies (aside, of course, from the wii...). But most of all, I love their recipes! As soon as I added their blog to my reader, I starred a ton. This yummy soup from Wegman's was just the first that I've made, but I have tons more in mind.
Due to tastes, what I had on hand, and the fact that I bought crushed instead of canned tomatoes, I changed their recipe slightly. If you want the original, please visit their blog!
- 1 cup onion, diced fine
- 1/2 cup celery, diced fine
- 1/2 cup carrot, diced fine
- 2 Tbsp olive oil
- 4 cloves garlic, minced
- 2 28oz. cans diced tomatoes
- 1 carton (32 oz) vegetable stock
- salt and cracked black pepper
- 1 1/4 cup orzo pasta
- 1/2 cup sour cream
- 1/2 cup skim milk
- 2 Tbsp chopped fresh basil
Add all tomatoes; simmer about 10 min. Add stock; return to simmer. Season to taste with salt and pepper.
Add pasta. Simmer 8-10 min, stirring often, until pasta is firm but tender. Remove from heat.
Add sour cream and milk to soup; fold in basil. Ladle into warmed bowls to serve.
Makes 13 cups (about 8 servings)