Fire-Roasted Tomato Basil Soup

 

1

tablespoon olive or vegetable oil

1

large onion, chopped (1 cup)

2

medium carrots, chopped (1 cup)

2

cans (14.5 oz each) Muir Glen® fire-roasted diced tomatoes, undrained

1

carton (32 oz) Progresso® chicken broth (4 cups)

1

cup water

1

teaspoon red pepper sauce

1/2

cup uncooked orzo pasta

1

teaspoon dried basil leaves

• 1 In 4-quart saucepan, heat oil over medium heat. Add onion and carrots. Cook 2 to 3 minutes, stirring occasionally, until softened.
• 2 Stir in tomatoes, broth, water and pepper sauce. Heat to boiling. Stir in pasta. Heat to boiling; reduce heat to medium. Cook uncovered 10 to 15 minutes, stirring occasionally, until pasta and carrots are tender.
• 3 Stir in basil. Cook about 1 minute, stirring constantly.