Tomato Orzo Soup Delight
A cozy tomato soup with tender orzo, bright herbs, and a silky finish. Comforting, simple, and weeknight-friendly.
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Servings:
Ingredients
Main Ingredients
- 1.5 tbsp olive oil
- 1.25 cup chopped yellow onion
- 0.75 cup diced carrot
- 0.5 cup diced celery
- 2 tsp minced garlic
- 2.5 tbsp tomato paste
- 28 oz crushed tomatoes
- 5 cup low-sodium vegetable broth use chicken broth if preferred
- 0.75 cup dry orzo pasta
- 0.75 tsp dried oregano
- 0.75 tsp dried basil
- 0.25 tsp red pepper flakes adjust for heat
- 0.5 tsp granulated sugar balances acidity
- 1 tsp kosher salt plus more to taste
- 0.5 tsp black pepper
- 0.25 cup heavy cream optional, for richness
- 0.25 cup chopped fresh basil or parsley
- 0.5 cup grated Parmesan for serving
Instructions
Preparation Steps
- Warm the olive oil in a large pot over medium heat.
- Soften onion, carrot, and celery with a pinch of salt for 5–6 minutes.
- Stir in garlic and tomato paste. Cook until the paste darkens slightly, about 1 minute.
- Pour in crushed tomatoes and broth. Add oregano, basil, red pepper flakes, sugar, salt, and pepper.
- Bring to a gentle boil, then add orzo. Simmer, stirring often, until al dente, 8–10 minutes.
- Stir in heavy cream if using. Adjust seasoning and thin with a splash of broth if needed.
- Remove from heat. Let rest 3 minutes, then fold in fresh basil.
- Ladle into bowls and finish with grated Parmesan.
Notes
For a heartier bowl, add cooked shredded chicken or white beans. If making ahead, cook the orzo separately and combine when serving to keep the pasta from over-softening. Leftovers keep 3–4 days refrigerated; thin with broth when reheating.
This recipe is an original creation inspired by classic Tomato Orzo Soup Delight flavors. All ingredient ratios and instructions are independently developed.