Description
A comforting and creamy Tomato Orzo Soup, perfect for busy weeknights, made with canned tomatoes, orzo, and simple aromatics.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 carrots, peeled and finely diced
- 2 celery stalks, finely diced
- 4 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (14.5-ounce) can diced tomatoes, undrained
- 6 cups vegetable broth
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1 cup orzo pasta
- 1/2 cup heavy cream (or a dairy-free alternative like full-fat coconut milk, optional for creaminess)
- Salt and freshly ground black pepper to taste
- 1/4 cup fresh basil, chopped, for garnish
- Optional: freshly grated Parmesan cheese (or nutritional yeast for dairy-free) for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for 5-7 minutes
- Add garlic, basil, oregano, and thyme; cook for 1 minute until fragrant
- Stir in crushed tomatoes and diced tomatoes, then add vegetable broth; bring to a gentle boil and simmer for 10-15 minutes
- Add orzo to the pot; cook for 8-10 minutes until al dente, stirring frequently
- If using, stir in heavy cream off heat, season with salt and pepper, and garnish with fresh basil before serving
Notes
You can add vegetables like spinach, kale, or zucchini for extra nutrition.
For gluten-free, use gluten-free orzo or small pasta.
This soup can be made ahead and often tastes better the next day.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280-320 kcal
- Sugar: 8-10 g
- Sodium: 600-700 mg
- Fat: 8-10 g
- Saturated Fat: 3-4 g
- Unsaturated Fat: 5-6 g
- Trans Fat: 0 g
- Carbohydrates: 45-50 g
- Fiber: 6-8 g
- Protein: 9-11 g
- Cholesterol: 15-20 mg