Roasted Tomato-Garlic Soup

  • Prep Time: 20 minutes
  • Cook Time: 9 minutes
  • Servings: 4
  • Rating:

Ingredients

  • Pesto Sauce:
  • 2 cups (2 oz.) fresh basil leaves, trimmed
  • 1/4 cup pine nuts
  • 3 garlic cloves
  • 1/2 tsp. salt
  • 1/3 cup extra virgin olive oil
  • Soup:
  • 1 jar roasted garlic and onion sauce
  • 3 cups chicken broth
  • 2 Tbsp. extra virgin olive oil
  • 1/2 tsp. finely chopped fresh rosemary
  • 1/2 Tbsp. finely chopped fresh thyme
  • 1/2 cup orzo

Directions

Place basil, pine nuts, garlic, and salt in blender or food processor; mix well. Gradually add oil, blending until mixture is thickened. Transfer to small bowl; set aside.

Combine sauce, broth, oil, rosemary, and thyme in small pot. Bring to a boil. Stir in orzo. Cook 9 minutes.

Serve soup in bowls. Dollop each serving with 9 Tbsp. of pesto.