This cozy soup makes great use of pantry staple canned tomatoes, and when they’re roasted with red peppers, onions, and garlic a new variation on a classic soup is born. Be sure to serve grilled cheese on the side for dunking!
Preheat the oven to 425ºF. Place the tomatoes, red peppers, onion, garlic in a roasted pan. Drizzle with the olive oil and season with the Italian seasoning, salt, and pepper. Toss to coat. Roast for 45 minutes, stirring occasionally, until the vegetables are tender and most of the liquid has evaporated.
While the vegetables roast, bring a medium pot of salted water to a boil and cook the orzo according to package directions. Drain and set aside.
Transfer the contents of the baking dish to a blender and purée until smooth. You may have to do this in batches.
Transfer the puréed vegetables to a large soup pot and stir in the chicken broth and dry mustard. Set the pot over high heat and bring to a boil. Turn the heat down to low and simmer for about 10 minutes. Stir in the cream and season to taste with more salt and pepper. If serving all of the soup immediately, stir in the cooked orzo and warm through. If only serving a bowl or two of the soup, add some orzo to individual bowls and top with the soup. Garnish the soup with grated Parmesan cheese and fresh basil leaves.
Servings 0