Roasted Tomato-Garlic Soup

Source: Orzo Box

Pesto Sauce:
2 c fresh basil leaves
1/4 c pine nuts
3 garlic cloves
1/2 t salt
1/3 c olive oil

Soup:
1 jar Roasted-Garlic & Onion pasta sauce
3 c chicken broth
2 T olive oil
1/2 t fresh rosemary chopped
1/2 T fresh thyme chopped
1/2 c orzo

Place basil, pine nuts, garlic and salt in a blender.  Gradually add oil and process until mixture is thickened.

Combine pasta sauce, broth, oil, and spices in a pot.  Bring to boil.  Stir in orzo.  cook for 9 minutes.

Serve soup with a dollop of pesto.


I am on a tomato soup kick.  Which is weird because I don't like tomato soup.  My daughter, whoever, seems to love it, and it's such a nice substantial soup option for dinner.  This recipe also particularly appealed to me because it involved little more than dumping things in a pot.  I also like the fact that depending on what kind of pasta sauce you use, you get a little different result each time.  Finally, I was hoping that the fresh pesto garnish would perk up the otherwise "premade" taste.

Easy peasy weeknight dinner.

It tastes like you would expect -- a think tomato soup seasoned a lot like pasta sauce.  If you need a quick pantry meal, this is a solid option.  The real bright note -- the pesto sauce.  As far as I am concerned, all tomato soup should be served with pesto.  The grassy punch of the pesto is the perfect complement to the somewhat bland acidity of the tomato soup.  Delicious, and adds an unexpected burst of flavor.