Tomato and Orzo Soup with Gorgonzola

With a snowstorm going on outside, I was craving a warm comfort soup. Inspired by the tomato soup of a well-known local chef and four boxes of orzo in the pantry, I came up with this yummy soup. Serve topped with buttered croutons.

Ingredients

• 1 tablespoon olive oil
• 0.5 onion, finely chopped
• 2 cloves garlic, minced
• 3 (14.5 ounce) cans diced tomatoes
• 1 (14.5 ounce) can fat-free chicken broth
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 0.25 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 5 ounces crumbled Gorgonzola cheese
• 1 cup cooked orzo
• 0.3333333333333333 cup sour cream

Steps

1. Heat olive oil in a large pot over medium-high heat. Add onion and garlic and cook until tender, 5 to 7 minutes. Add diced tomatoes, chicken broth, basil, oregano, cayenne, salt, and pepper. Reduce heat to low and let simmer for 20 minutes.
2. Transfer mixture carefully to a blender in batches and puree; return to the pot. Stir in Gorgonzola cheese, orzo, and sour cream. Continue to simmer until heated through, 5 to 10 minutes.