2 tablespoons extra virgin olive oil

4 cloves garlic, minced

53 ounces strained tomatoes, preferably Pomì brand

1 quart water

½ cup heavy cream

¾ cup orzo

¼ cup chiffonaded fresh basil 

Kosher salt

Freshly ground black pepper

Grated Parmegiano-Reggiano, for serving

 

Heat a large, heavy pot over medium heat until very hot but not smoking. Add the oil and swirl to coat the bottom of the pot. Add the garlic and sauté for about a minute, or until fragrant. Add the tomatoes, water, and cream and bring to a boil. Add the orzo and basil and simmer, stirring frequently, for about half an hour, or until the orzo is al dente. Season to taste with salt and pepper. Ladle into individual bowls, top with plenty of Parmegiano, and serve immediately.

 

Serves 6. Perfect with salad and garlic bread or grilled cheese sandwiches. If you prefer soup with a coarser texture, substitute Pomì Chopped Tomatoes for half of the strained tomatoes. You will need 2 26.455-ounce boxes of Pomì tomatoes for this soup. They’re available at most fine grocery stores.