Tomato and Orzo Soup

While I hate the cold, there are a few things I love about winter: snow days, cozy sweatpants, holidays, hot chocolate... and this delicious Tomato and Orzo Soup just found a place on that list.

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!


Ingredients

• 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 onions, celery, and carrots and olive oil to large stockpot on medium-high. Cook, stirring, 6-7 min. Add chopped garlic. Cook 2 min, until vegetables are tender.

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)