Tomato Orzo Soup

                             
So fall is here! Can we all agree that's the best time of year?! I love fall... from the fashion, to the decor, to the candles, and most importantly- the food! A few weeks ago we hosted a little lunch party for a friend and I wanted to make a soup to go with the sandwiches and salads I was making. I had been thinking about this soup for about a year now so I figured it was time to just make it already.

Honestly, the process couldn't be easier. I love making soup. Throw some stuff together, turn on some heat, and let it go. I decided to use this little pasta instead of orzo because I have a half opened box of this stuff and no purpose for it. I don't even know what this pasta is called but it cooks up into little balls. It worked perfectly! Any small pasta would truly work.

Best of all this soup was absolutely delicious. John's friend, James, said he never likes tomato soup and he was loving this. It's great leftover too and makes for a wonderful weekday lunch.

Source: Adapted from   Lauren's Kitchen


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
• 1 28oz. can diced tomatoes
• 1 28oz. can crushed tomatoes
• 1 carton (32 oz) vegetable stock
• salt and cracked black pepper
• 1 1/4 cup orzo pasta (or small pasta)
• 1/2 cup reduced fat sour cream
• 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 to soup; fold in basil. Ladle into warmed bowls to serve.

Makes 13 cups (about 8 servings)