Fire Roasted Tomato Basil Soup

At the end of last month, my blog friend Branny at Branny Boils Over, annouced she was going to have a Charity Souper Bowl! For every soup recipe she gets during the month, she and her husband are going to donate $1 per post to the ASPCA!

While I don't have any animals in pets in my life, my sister does! So this post is dedicated to her boyfriends cats Snoop and Zuk I know that he loves these cats more than anything and would do anything for them (I wish I could have found pictures of them!)

While I am barely squeaking in with this entry, 

I am so happy to get something made so she can make it to her goal!

I love tomato soup but have never made it so this recipe was definitely something right up my alley! The original recipe didn't call for salt and pepper (which I really don't understand but oh well!) so I have added them in.

Fire Roasted Tomato Basil Soup

(adapted from this recipe on Betty Crocker's Website)
printable recipe

1 tablespoon Olive oil

1 large chopped onion

2 medium chopped carrots

2 cans fire roasted diced tomatoes (undrained)

32 ounces, chicken broth

1 cup water

1 tsp. red pepper sauce
1 T. Kosher Salt
2 tsp. black pepper

1/2 cup orzo (uncooked)

1 tsp. dried basil

In 4-quart saucepan, heat oil over medium heat. Add onion and carrots. Cook about 3 minutes, stirring occasionally, until softened. Stir in  diced tomatoes, chicken broth, water, red pepper sauce, salt and pepper. Heat to boiling. Stir in pasta. Heat to boiling; reduce heat to medium. Cook uncovered 10 to 15 minutes, stirring occasionally, until pasta and carrots are tender. Stir in basil and cook one more minute while stirring.

Enjoy!





This recipe is also being linked to Tasty Tuesday at Beauty and Bedlam.