Creamy Tomato Basil Soup




Yield 6 servings

Creamy tomato basil soup: smooth, velvety, + topped with fresh basil and parmesan cheese. The addition of orzo to add just the right amount of texture. 


for serving 


  1. Prepare 1 cup of orzo according to the package. Drain and set aside.  
  2. In a large stock pot, heat the olive oil over medium heat. Saute the onions and garlic till translucent, about 5 minutes. DO NOT BURN THE GARLIC.
  3. Add the box of tomatoes and vegetable broth. Stir in brown sugar, basil, salt, and pepper. (add the oregano here if using)
  4. Let simmer for 15-20 minutes on med-low heat. If you would like a smoother consistency, use an immersion blender now. If you don’t have an immersion blender, use a regular upright blender in batches.
  5. stir in the cream and orzo until well combined.
  6. Top with additional basil and a little grated parmesan

Serve with a warm grilled cheese, Enjoy!


I use pomi boxed tomatoes because they seem to be less acidic. If those aren’t available, don’t worry! Use canned tomatoes and increase the brown sugar and let simmer a little longer.

If you need to make a larger quantity, just double the recipe

It you want to freeze this recipe, do so before adding the cream.

Substitute the cream for 1/2 cup plain Greek yogurt

Courses Lunch

Recipe by First and Full at