We are into cold fall days and late rehearsals, people. I need creamy and delicious tomato soup, plus the added carby goodness of orzo. This soup makes a perfect lunch, or paired with a grilled cheese sandwich, the ultimate dinner.
1 medium red onion, diced
2 cloves garlic, minced
14.5 ounce can of San Marzano whole peeled tomatoes
1 1.2 cups chicken broth
1/2 cup orzo
1 bunch chives, chopped
4 ounces mascarpone
1 ounce parmesan
In a saucepan, heat 1 tablespoon butter over medium heat. Add chopped onions, garlic, and a pinch of salt. Cook over medium-low heat, stirring occasionally, until onions are softened and translucent.
Add tomatoes, 11⁄2 cups brotht; bring to a boil over high heat. Taste for seasoning
Remove soup from heat and blend with an immersion blender until smooth.
Return saucepan with soup over high heat and bring to a boil. Add orzo; reduce heat to medium-low and simmer, stirring occasionally to prevent sticking, until al dente, about 15 minutes.
When orzo is cooked, remove saucepan from heat and stir in mascarpone until smooth. Season to taste with salt and pepper.
Divide soup between bowls. Grate Parmesan over top, and enjoy!