This creamy tomato orzo soup recipe is the perfect lunch on a cold day. Serve it with crusty bread or a grilled cheese for a simple yet delicious meal.
This creamy tomato orzo soup recipe is a delightful twist on a timeless classic that brings together the silky richness of a creamy tomato soup with the satisfying bite of tiny pasta to create total comfort food.
By combining canned tomatoes, veggies, and broth with tender orzo pasta, you can create a filling dish that is much more satisfying than any store-bought version. Plus, it’s an easy, budget-friendly recipe that’s perfect for a quick lunch or a cozy dinner.
Why You’ll Love It
- Quick and Easy – Ready in 40 minutes, this soup goes from pot to table in no time.
- Full of Flavor – While made with minimal, simple ingredients, this creamy tomato orzo soup is full of flavor.
- Keeps Well – It keeps well in the fridge and freezer, making it a make-ahead meal.
Ingredients + Substitutions
- Tomatoes – To add some veggies and micronutrients. The recipe calls for crushed tomatoes, but you can use diced tomatoes if preferred. For the best flavor, I recommend using San Marzano tomatoes, but any canned tomatoes will work. If you’re feeling up to it, you can certainly roast fresh tomatoes; see the notes section of the recipe card for details.
- Orzo – To add some complex carbohydrates. I used orzo pasta, because I think its shape works best, but you can use any small pasta you like.
- Mirepoix – A mixture of onion, carrots, and celery to build the base of the soup. The recipe calls for a whole onion, but you can use onion powder if preferred. See the notes section of the recipe card for details.
- Garlic – To flavor the soup. The recipe calls for garlic cloves, but you can use garlic powder if preferred. See the notes section of the recipe card for details.
- Red Pepper Flakes – To add a bit of heat, although optional.
- Broth – To make the soup. The recipe calls for chicken broth, but vegetable broth or water will also work.
- Heavy Cream – To make the creamy tomato soup.
- Olive Oil – To sauté the veggies.
- Fresh Basil – To serve, although optional.
- Parmesan – To serve, although optional.
- Salt and Pepper – To season.
Dietary Adaptions
To Make it Gluten-Free: Use gluten-free orzo and gluten-free chicken broth.
To Make it Dairy-Free: Swap the heavy cream for canned coconut milk.
Red’s Nutrition Tip
If you’re concerned about sodium, you can reduce the sodium content of this meal by using low-sodium chicken broth and low-sodium canned tomatoes.
Serving Suggestions
This creamy tomato orzo soup is a good source of complex carbohydrates and fat. To make it a more balanced meal, I suggest serving it with a source of protein and fiber, for example:
- To make it higher in protein, add some shredded chicken to the soup or serve it with a chicken salad sandwich or grilled cheese.
- To make it higher in fiber, use whole wheat orzo or serve it with a side salad.
Storage + Reheating
To Refrigerate: Allow the soup to cool completely, transfer it to an airtight container, and store it in the refrigerator for 5 days.
To Freeze: Once cooled, leftover soup can be stored in an airtight container in the freezer for up to 3 months.
To Reheat: Reheat the tomato orzo soup in a pot on the stovetop on medium heat for 5 minutes or until warm, or in the microwave for 2-3 minutes. If using frozen leftovers, allow the soup to thaw completely before reheating.
More Tomato Soup Recipes:
- Roasted Red Pepper and Tomato Soup
- Roasted Tomato and White Bean Soup
- Creamy Sausage Tortellini Soup
Tomato Orzo Soup
Enjoy this creamy tomato orzo soup with crusty bread or a grilled cheese for a simple yet delicious meal.
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Prep Time: 10 minutes -
Cook Time: 30 minutes
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Total Time: 40 minutes
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Yield: 4 servings 1x
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Category: Soup
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Method: Stovetop
Prep Time:
Yield:
Category:
Method:Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 1 carrot, peeled and diced
- 1 stalk celery, diced
- 4 cloves garlic, thinly sliced
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (28 ounce) can crushed tomatoes
- 3 cups chicken broth
- 1 cup orzo, uncooked
- 1/4 cup heavy cream
- Fresh basil, to serve
- Parmesan cheese, freshly grated, to serve
Instructions
- In a large pot or Dutch oven, on medium heat, warm the olive oil, then add the diced onion, carrots, and celery and cook for 4-5 minutes until tender.
- Add the minced garlic, red pepper flakes, salt, and black pepper, and cook for an additional minute until fragrant.
- Add the crushed tomatoes and chicken broth and stir until well combined. Bring to a boil, then reduce to a simmer and cook for 10 minutes.
- While the tomatoes simmer, bring a separate large pot of salted water to a boil, then add orzo and cook for 8-10 minutes, or as per package directions, until the orzo is cooked to al dente.
- Once the soup has simmered, using an immersion blender or in batches using a bar blender, purée the soup until smooth.
- Once the orzo is cooked, strain the pasta to remove all of the water, then add it to the pot of soup, along with the heavy cream, stir to combine, then taste and adjust seasoning with additional salt and pepper as needed.
- The soup can be served immediately with fresh basil and grated parmesan on top or cooled and stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Notes
To Use Fresh Tomatoes: Swap the canned tomatoes for 2 pounds of ripe tomatoes. Slice them in half, then add them to a large baking sheet lined with parchment paper. Transfer the baking sheet to the oven to roast for 40 minutes until the tomatoes are tender. Once roasted, add them to the pot as per step #3.
To Use Onion Powder: Swap the onion for 1 teaspoon of onion powder and add it in step #2 instead of step #1.
To Use Garlic Powder: Swap the garlic cloves for 2 teaspoons of garlic powder in step #2.
To Use Cooked Orzo: Swap the uncooked orzo for 2 cups of cooked orzo. Skip step #4 and add it in step #6 instead.
To Use Coconut Milk: Swap the heavy cream for 1/2 cup of canned coconut milk in step #6.
Nutrition
- Serving Size: 1 serving
- Calories: 501 calories
- Sugar: 14 grams
- Fat: 12 grams
- Carbohydrates: 85 grams
- Fiber: 8 grams
- Protein: 17 grams
Delicious meal. Easy to prepare. Served with a grilled cheese sandwich. Definitely will be on the meal rotations.
Thanks you so much for sharing, Jean, I’m so happy you liked it!