Tomato Basil Soup

brought by Jenn Iverson

¼ cup extra virgin olive oil
1 medium onion, finely diced
3 medium carrots, very finely diced
3 cloves garlic, minced
3 tsp. basil (I use frozen cubes from Trader Joe’s)
¾ tsp. ground cinnamon
1 tsp. ground black pepper
2 beef bouillon cubes
2 chicken bouillon cubes
28 oz. crushed tomatoes
6 oz. tomato paste
1 28-oz. can water
2 cups cream (I use light cream)
Orzo pasta


Heat olive oil in large saucepan over medium heat.  Sauté diced onion and carrots for 7-8 minutes, until carrots are tender.  Add garlic, basil, cinnamon, black pepper, and bouillon.  Continue sautéing for a few more minutes; enjoy the aroma.  Add crushed tomatoes, tomato paste, and water, stirring until combined and tomato paste is evenly dispersed.  Bring to a boil.  Turn heat to low and simmer, covered, 30-45 minutes.  Meanwhile, boil orzo according to package directions.  Drain and set aside.  Just before serving, add cream to soup.  Serve soup with a few large spoonfuls of orzo.