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Fire-Roasted Tomato Basil Soup


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  • 1 tbls olive oil
  • 1 large onion, chopped
  • 2 medium carrots, chopped
  • 2 cans fire-roasted diced tomatoes, undrained
  • 2 cans chicken broth
  • 1 cup water
  • 1 tsp red pepper sauce
  • 1/2 cup uncooked orzo pasta
  • 1 tsp dried basil leaves



Step 1

In 4-quart saucepan, heat oil over medium heat. Add onion and carrots. Cook 2 to 3 minutes, stirring occasionally until softened.

Stir in tomatoes, broth, water and pepper sauce. Heat to boiling. Stir in pasta. Heat to boiling, reduce heat to medium. Cook uncovered 10 to 15 minutes, stirring occasionally until pasta and carrots are tender.

Stir in basil, cook about 1 minute, stirring occasionally.


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