Roasted Red Pepper Soup with Chickpeas & Orzo

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion
• 1 carrot
• 3 garlic cloves
• 1 bay leaf
• 1/2 teaspoon dried thyme
• of red pepper flakes
• 2 cans fire roasted tomatoes with juices
• 1 jar roasted red peppers
• 2 cups vegetable broth
• 1/3 cup chopped fresh basil
• 1 tablespoon balsamic vinegar
• 1/2 cup orzo
• 1 can chickpeas
• 1/3 cup heavy cream
• Salt and black pepper
• For garnish: chopped fresh basil and crumbled feta cheese

Instructions

1. 1

   In a large pot, heat the olive oil over medium-high heat. Add the onion and carrot; cook until soft, about 5 minutes. Add in the garlic and cook for 2 minutes. Stir in the bay leaf, thyme, and crushed red pepper.

2. 2

   Add the tomatoes, roasted red peppers, and vegetable broth; stir to combine. Reduce to low and simmer for 10 minutes.

3. 3

   Stir the basil and balsamic vinegar. Remove the bay leaf.

4. 4

   Turn off the heat and use a hand blender to purée the soup in the pot. If you don’t have a hand blender, let the soup cool until warm and transfer to stand blender. Blend until smooth and return to the pot.

5. 5

   Stir in the orzo and bring to a low boil. Cook for 15 minutes, stirring occasionally, or until orzo is tender.

6. 6

   Stir in the chickpeas and heavy cream. Cook for 1 minute. If the soup is too thick, add a little extra broth.

7. 7

   Ladle the soup into bowls and garnish with fresh basil and crumbled feta. Enjoy!