Tomato Basil with Orzo Soup

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I LOVE soup season, and this is one of our favorite soups (there are a few)...

I recieved this recipe from my favorite grocery store--Wegmens...
MAKES 13 cups   ACTIVE TIME: 25 min    TOTAL TIME: 35 min 
1   med. onion
1-2 carrots
1 celery stalk
2   Tbsp Oil
1   Tbsp chopped Garlic
1/2   Tsp Pepper
1   can (28 oz) Cut Roma Tomatoes with Basil
1   can (28 oz) Crushed Tomatoes with Italian Herbs
1   carton (32 oz) Vegetable Culinary Stock
Salt to taste
2   roasted red peppers,1/4-inch dice
1   cup Orzo Pasta
1   cup Light Cream
2   Tbsp chopped fresh basil
  1. Add mirepoix (onion, carrot, and celery) and basting oil to large stockpot on MEDIUM-HIGH. Cook, stirring, 6-7 min. Add chopped garlic. Cook 2 min, until vegetables are tender 
    Add pepper blend and all tomatoes; simmer about 10 min. Add stock; return to simmer. Season to taste with salt.
    Add red peppers and pasta. Simmer 8-10 min, stirring often, until pasta is firm but tender. Remove from heat.
    Temper cream: Pour cream into medium bowl. Add a few ladles of hot soup to cream to slowly raise cream temp. Add to soup; fold in basil. Ladle into warmed bowls to serve.

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