I got this recipe from the Wegman's Menu magazine. I changed it a little to suit our tastes and our pantry! I've been wanting to make a homemade tomato soup and this looked really good, especially served with grilled cheese sandwiches! Me, Peter, and Lauren loved it and Natalie was able to eat most of hers with limited gagging---we call that a win!
About 1 1/2 cups chopped onion, celery and carrots
2 T. veg oil
1 T. chopped garlic
1-14 oz can stewed tomatoes
1 -14 oz can tomato sauce
1 1/2 tsp Italian Seasonings
32 oz. hot chicken stock (I used broth)
1 cup orzo pasta
1 cup cream
salt and pepper to taste
Saute veggies in oil in large stock pot 6-7 minutes. Add garlic and cook 2 more minutes. Add all tomatoes and seasonings, simmer 10 minutes. Add stock; return to simmer. Add orzo. Simmer 8-10 minutes. Remove from heat. Temper cream: pour cream into medium bowl. Add a few ladles of hot soup to cream to slowly raise cream temp. Add cream mixture to soup.
(The directions say it freezes very well too.)