Roasted Tomato and Basil Soup with Orzo

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

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.