128-oz can crushed tomatoes(San Marzano or Bianco DiNapoli are my fave!)
salt & pepper
⅔cuporzo
½cupheavy cream
gruyere or parmigiana reggianofor serving
fresh basilthinly sliced, optional
For the croutons:
2tbsbutter(I'm a Kerrygold girl through and through)
2tbsolive oil
4cupsday-old sourdough or country breadcut into 1" cubes
salt & pepper
Instructions
Heat the butter and olive oil in large, heavy-bottomed pot over med-low heat.
Add the diced onions and cook, stirring occasionally, until softened and translucent - about 10 minutes. Add the minced garlic and cook one more minute.
Add the chicken stock, crushed tomatoes, 2 teaspoons salt and 1 teaspoon pepper. Bring to a boil, then lower to a simmer and continue cooking for 15 minutes. Take the soup off the heat and either use an immersion blender or transfer to an upright blender and puree until smooth.
Meanwhile, cook the orzo in salted, boiling water for 7 minutes. Drain the orzo and toss with a drizzle of olive oil to keep it from sticking and set aside.
Stir the cooked orzo and heavy cream into the pureed soup and taste for salt and pepper. Return the soup to a simmer and continue cooking on low for 10 minutes, stirring often.
While the soup is simmering, heat the remaining 2 tbs butter and 2 tbs olive oil in a large pan over medium heat. Once hot, add the cubed bread and toss well, to coat each piece in butter/oil. Season with salt and pepper, and continue cooking the bread, stirring often, until lightly golden.
Serve the soup with grated gruyere or parmigiano reggiano, fresh basil and croutons on top.