Ingredients
1 large onion, chopped1/4 cup butter, cubed2 garlic cloves, minced3 cans (28 ounces each) crushed tomatoes1 carton (32 ounces) chicken broth1 cup loosely packed basil leaves, chopped1 tablespoon sugar1/2 teaspoon pepper1-1/4 cups uncooked orzo pasta1 cup heavy whipping cream1/2 cup grated Romano cheese
Preparation
In a Dutch oven, saute onion in butter for 3 minutes. Add garlic; cook 1-2 minutes longer or until onion is tender. Stir in the tomatoes, broth, basil, sugar and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Meanwhile, cook the orzo according to package directions; drain. Add orzo and cream to soup; heat through (do not boil). Sprinkle servings with cheese.
