Fire-Roasted Tomato Basil Soup

1 Tbsp. olive oil
1 large onion, finely chopped
2 medium carrots, chopped
2 cans (14.5 oz. each) fire-roasted diced tomatoes, undrained
2 cans (14 oz. each) chicken broth
1 C. water
1 tsp. red pepper sauce
1/2 C. uncooked orzo pasta
handful fresh basil, chopped or 1 tsp. dried basil
salt to taste

In a 4 qt. saucepan, heat oil over medium heat. Add onion and carrots; cook 2-3 min., stirring occasionally, until softened.
Stir in tomatoes, broth, water, pepper sauce, and salt. Heat to boiling. Stir in pasta. Return to boiling. Reduce heat to medium; cook uncovered 10-15 min., stirring occasionally, until pasta and carrots are tender.
Stir in basil. Cook about 1 min., stirring constantly.