1-First, roast 2 large red bell peppers under the broiler until they’re blistered and blackened, which takes about 10-15 minutes. Once done, peel, devein, and chop them to prepare for the pot. This step really brings out the flavors that make this roasted red pepper tomato orzo soup so special.

2-Next, heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add 1 medium chopped onion (about 1 and 1/2 cups) and 1 large diced carrot (3/4 cup), and sauté for 4 minutes until they soften. Then, toss in 4 minced garlic cloves and cook for another minute to release their aroma.

3-Now, stir in 3 cans (14.5 ounces each) of chicken broth, 2 cans (14.5 ounces each) of petite diced tomatoes, 3 tablespoons of tomato paste, the chopped roasted peppers, salt, black pepper, and 1 small sprig of fresh basil. If you like, add 1 teaspoon of sugar to balance the tastes. Bring everything to a boil, then reduce the heat and simmer for about 20 minutes until the vegetables are soft.

4-While the soup simmers, cook 2/3 cup of orzo according to the package directions. Once the soup has cooled slightly, remove the basil sprig, stir in half of 1/2 cup of heavy cream or half and half, and puree it with an immersion blender or in batches with a regular blender for that creamy texture. Finally, serve the soup warm, topped with the cooked orzo, the remaining cream, finely shredded parmesan cheese, and extra chopped basil.