On the fridge: This sly soup deserves a stirring finish
The difference between tomato and rice soup and this roasted red pepper soup with orzo is more of a sidestep than a leap. But the elevation in flavor is noticeable - especially when you embellish the bowl with garnishes straight from a restaurant-style hummus plate.
I have learned that a simple soup takes kindly to bits of crunch and color, as long as it has enough body to support them.
While this soup cooks, toast pine nuts in a small skillet; dump those out to cool, then use the same pan to brown a small amount of ground lamb with a hefty pinch of ground sumac, draining off the rendered fat. A drizzle of good olive oil enriches the whole thing.
If you plan to save some soup for the next day, expect to see slightly plumper pasta and a slightly thickened soup. Nothing wrong with that.