This is a great, rich, thick tomato soup. My cameraman Bob Campbell said it is one of the best recipes I've ever made.
Ingredients: 2 TBS olive oil 2 TBS balsamic vinegar salt and pepper 2 cloves garlic 1/2 red onion, quartered 1/2 onion chopped (need pretty small pieces so they cook tender) 1/2 zucchini, chopped 1 stalk celery, chopped 1/2 yellow bell pepper, sliced 8 oz. can of tomato sauce 1/2 TBS each fresh rosemary and thyme, chopped 28 oz. can Strianese Tomatoes (I got this can at R.Fields at Beretania Foodland. Can substitute any stewed or whole tomatoes.) 1/4 cup orzoInstructions: - Mix the oil and vinegar and coat the vegetables on a baking dish. Add salt and pepper.
- Heat oven to 450 degrees and roast the vegetables for 15 - 20 minutes, until they are tender and caramelized, slightly browned. Remove from heat, chop coarsely and set aside.
- Cook the orzo. Add to salted boiling water and cook for 12 minutes, until tender. Rinse and drain and set aside.
- Heat the canned tomatoes and tomato sauce in a large pot. Add the rosemary and thyme. Add the vegetables. Bring to a simmer.
- Puree with a hand mixer, or run the soup thru a blender a little at a time.
- Add the cooked orzo. Adjust seasonings.
- Serve with crispy bread.
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