This Tomato Roasted Pepper Orzo Soup With Organic Tuscan Kale is the ultimate hearty soup for when the weather begins to get colder. The wine and kale add a deep richness to the tomato and red pepper. Enjoy!
Tomato and Roasted Red Pepper Soup With Orzo and Organic Tuscan Kale
Prep time
Cook time
Total time
Author: Chef Eli
Ingredients
- 2 tbsp EVOO
- 1 medium red onion, roughly chopped
- 1 8 oz jar roasted red pepper, drained and roughly chopped
- 1 14 oz can diced tomatoes, low sodium
- 1 tsp fresh rosemary, chopped
- 2 cups water
- ½ cup dry white wine.
- ½ cup orzo
- 2 cups chopped organic Tuscan Kale
- 2 vegetable boullion cubes
- 1 tbsp butter, unsalted
- Salt and Pepper to taste
Instructions
- In a large pot, saute red onion in EVOO over medium heat for five minutes or until translucent.
- Add roasted red pepper, diced tomatoes, rosemary, water, white wine, bullion cubes, salt and pepper. Simmer on low for 25 minutes, stirring periodically.
- Temporarily remove from heat and blend soup with hand immersion blender. The consistency of the soup should be smooth with some chunks.
- Add Orzo and cook for another 15 minutes on low heat, continuing to stir periodically.
- Remove from heat and stir in kale and butter.
- Serve and enjoy!
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