Ingredients

• 3 tbsp olive oil
• 1 piece onion
• 3 clove garlic cloves
• 2 tbsp tomato paste
• 800 g canned crushed tomatoes
• 1 kg chicken stock
• 100 g orzo pasta
• 1 tsp sugar
• 1 tsp salt
• 1 tsp black pepper
• 1 bunch fresh basil
• 2 tbsp butter

Instructions

1. Sauté aromatics

   Finely dice the onion into 5mm pieces and mince the garlic cloves. Heat olive oil in a large pot over medium heat for 1-2 minutes until shimmering. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until soft and translucent. Do not let the onion brown or caramelize.

2. Add garlic and paste

   Add the minced garlic to the pot and cook over medium heat for 1 minute until fragrant. Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, until the paste darkens slightly and becomes aromatic. Do not let the garlic burn or the paste will taste bitter.

3. Build tomato base

   Pour in the crushed tomatoes and add sugar, salt, and black pepper. Bring to a boil over high heat, then reduce to medium-low heat and simmer for 15-20 minutes until the tomatoes break down and the mixture thickens slightly. Do not skip the sugar as it balances the acidity.

4. Blend soup smooth

   Remove the pot from heat and use an immersion blender to puree the soup until completely smooth, about 2-3 minutes. Alternatively, blend in batches in a regular blender. The mixture should be silky with no visible chunks. Do not blend while hot in a regular blender to prevent splattering.

5. Add stock and simmer

   Return the pot to medium heat and gradually whisk in the chicken stock until well combined. Bring the soup to a gentle boil, then reduce to low heat and simmer for 10 minutes to meld flavors. The soup should have a smooth, pourable consistency. Do not boil vigorously or it may break.

6. Cook orzo pasta

   Increase heat to medium and add the orzo pasta to the simmering soup. Cook for 8-10 minutes, stirring occasionally, until the pasta is tender but still has a slight bite. The orzo should be fully cooked but not mushy. Do not overcook or the pasta will become gummy.

7. Finish and serve

   Remove from heat and stir in the butter until melted. Taste and adjust seasoning with salt and pepper as needed. Chop the fresh basil and stir half into the soup. Ladle into bowls and garnish with remaining basil. Do not add basil too early or it will lose its bright color and fresh flavor.

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