Roasted Red Pepper Orzo Soup w. Basil Herb Oil
2016-05-07 18:36:34
Serves 4
Prep Time
25 min
Cook Time
45 min
Total Time
1 hr 10 min
Ingredients
- 4 red bell peppers
- 3 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 14 oz. can peeled whole tomatoes
- 4 cups chicken broth
- 1 cup orzo
- 1 orange, juice
- 1/2 cup parmesan cheese, grated
Herb Oil
- 1/2 cup basil, roughly chopped
- 1/2 cup parsley, roughly chopped
- 2/3 cup olive oil
Instructions
- Place red peppers on a baking sheet and broil until skin is black, rotating every so often, 15 minutes. Transfer peppers to a large bowl and cover with plastic wrap, 15 minutes. Meanwhile, heat the oil in a large pot over medium heat. Add the onions and cook until lightly browned, 10 minutes. Add the garlic and cook, 2 minutes. Add the tomatoes and chicken broth and bring to a boil. Reduce to a simmer, crushing the tomatoes with a spoon, and continue to cook until thickened, 20 minutes. Meanwhile, remove the red peppers from the bowl and peel off the skins. Running under cold water helps with this. Cut the peppers into strips, removing the seeds and stems, and add to the pot. Working in batches, transfer the soup to a blender and blend until smooth. Meanwhile, make the herb oil by adding the ingredients to a blender and blending until smooth. Transfer to a small cup and reserve. To the pot, add the orzo and orange juice and cook until the orzo is al dente, 5 minutes. Add the cheese and season with salt and pepper. Spoon into bowls and top with a drizzle of herb oil and sprinkle of parmesan cheese. Serve with crusty bread for dipping.
Adapted from Girl versus Dough
Adapted from Girl versus Dough
SALT & PREPPY https://www.saltandpreppy.com/
Comments