Roasted Tomato Basil Soup with Orzo
4 lb tomatoes, halved lengthwise
6 garlic cloves, peeled
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium onion, finely chopped
10 fresh basil leaves
2 teaspoons sugar
2 tablespoons unsalted butter
3 cups chicken stock or low-sodium broth
1/2 cup heavy cream
Orzo Pasta, cooked as directed
Orzo Pasta, cooked as directed
Put oven rack in middle position and
preheat to 350°F.
Arrange tomatoes, cut sides up, in 1
layer in a large shallow baking pan and add garlic to pan. Drizzle tomatoes
with oil and sprinkle with salt and pepper. Roast tomatoes and garlic 1 hour,
then cool in pan on a rack.
Cook onion, basil, and sugar in butter in
a 6- to 8-quart heavy pot over moderately low heat, stirring frequently, until
onion is softened, about 5 minutes. Add tomatoes, garlic, and stock and simmer,
covered, 20 minutes.
Meanwhile, in separate saucepan, bring
water to a boil. Add orzo pasta and cook according to package directions.
Purée soup in batches in a blender (use
caution when blending hot liquids), then force through a sieve into cleaned
pot, discarding solids. Stir in cream and salt and pepper to taste and simmer 2
minutes.
Add a spoonful or two of orzo pasta to each bowl
of soup.
Enjoy.
