A velvety smooth soup with a touch of thyme and orzo. This soup is so comforting and filling.

Scale

1/2 cup orzo

2 tablespoons unsalted butter

1/2 cup chopped yellow onion

2 garlic cloves, minced

1 teaspoon fresh thyme

1 28-0unce can crushed tomatoes

1 cup chicken stock

1/2 cup heavy cream

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

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Begin by cooking your orzo as directed (al dente) on package. Drain and set aside.
In a large saucepan, heat the butter over medium heat. Add the onion, garlic, salt, pepper, and thyme. Reduce heat to medium-low, and cook until onion is translucent, for approximately 5 minutes, stirring often.
Using a wooden spoon, stir in the tomatoes and chicken stock. Simmer uncovered, stirring occasionally for 45 minutes.
Remove from the heat and working in batches, transfer the soup to a blender and puree until velvety smooth. Return the pureed soup to the pan and stir in the cooked orzo, and cream. Taste and add additional salt and pepper if needed. Cook for 10 minutes more, stirring occasionally, over medium-low heat.

This soup can be modified into a healthier and vegan version by making the adjustments below: