Print
White of of tomato orzo soup with freshly grated parmesan cheese and fresh basil on top on a dark grey plate with a silver spoon with a striped grey and white tea towel, wood bowl of basil leaves, plate of sliced bread, and bowl of black pepper on the side on a white background.

Tomato Orzo Soup

Author: Stephanie Kay

Enjoy this creamy tomato orzo soup with crusty bread or a grilled cheese for a simple yet delicious meal.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Stovetop
Print Recipe

Ingredients

Instructions

  1. 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.
  2. Add the minced garlic, red pepper flakes, salt, and black pepper, and cook for an additional minute until fragrant.
  3. 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.
  4. 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. 
  5. Once the soup has simmered, using an immersion blender or in batches using a bar blender, purée the soup until smooth. 
  6. 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.
  7. 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

Find it online: https://kaynutrition.com/tomato-orzo-soup/