cream of tomato soup with orzo

Directions

1. In a large dutch oven, add the olive oil and heat over medium high heat. Add the carrots, onions, garlic and 1/2 teaspoon kosher salt and stir to combine. Saute the vegetables until the carrots are softened and the onions start to take on a translucent look, about 8-10 minutes.
2. Add the tomatoes, chicken broth, basil, red pepper flakes and sugar. With a wooden spoon crush the tomatoes to break them apart. Heat to boiling, then reduce heat to a low simmer and place the lid on the pot loosely so that the steam can escape. Simmer for 20 minutes.
3. Remove from heat. Working in batches, transfer the soup to a blender and puree until smooth.
4. Return the soup to the pot. Stir in the half and half and orzo. Add additional 1/2 teaspoon kosher salt and black pepper. Check the seasoning and adjust as necessary.