This is a quick soup that is especially tasty on a cold winter’s day.

Makes 6 servings (recipe may be cut in half, doubled, tripled, etc.)

Prep Time: 10 minutes
Cooking Time: 20 minutes

Ingredients:

2 Tbls butter (use butter only)
½ cup diced onion
½ cup diced carrot
1 can (2 lb. 3 oz.) peeled tomatoes with liquid (Lou likes Italian tomatoes)
2 cups chicken broth
1 cup heavy cream (use cream only)
1- 1 ½ cups orso (pasta shaped like rice) or white, brown, or wild rice. Cooked and set aside.
Salt to taste
Freshly ground black pepper

How to:

1. Heat butter in a large saucepan.
2. Add the onion and carrot; sauté until tender, about 5 minutes.
3. Place tomatoes in blender. Puree and add to onions and carrots.
4. Add chicken broth and heat to simmering.
5. Heat the cream in a small saucepan until warm.
6. Gradually whisk cream into the tomatoes...DO NOT BOIL!
7. Salt to taste
8. Add pasta or rice and sprinkle with black pepper.