Why You’ll Love This Recipe

This tomato orzo soup is everything you want in a comforting meal—rich, creamy, and flavorful, yet simple and quick to prepare. It uses pantry-friendly ingredients, adapts well to dietary needs like gluten-free and dairy-free, and is ready in under an hour. The orzo makes it more filling, while fresh basil and a hint of spice add complexity without fuss.

Ingredients

1/4 cup extra virgin olive oil
1 chopped onion
2 peeled and chopped carrots
2 minced garlic cloves
1/4 teaspoon crushed red pepper
28 oz can crushed San Marzano tomatoes
4 cups chicken stock (or vegetable stock for vegetarian option)
1/4 cup heavy cream (or dairy-free cream alternative)
1 cup cooked gluten-free orzo (approximately 1/2 cup uncooked)
1/4 cup torn fresh basil leaves (or 1 tablespoon dried basil)
Salt and black pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large pot or Dutch oven, heat olive oil over medium-high heat.
Add chopped onion, carrots, and crushed red pepper. Sauté for 5–7 minutes, until onions are translucent.
Stir in garlic and cook for another minute until fragrant.
Add crushed tomatoes and broth. Bring to a boil, then reduce heat and simmer covered for 20 minutes.
While the soup simmers, cook orzo separately according to package instructions.
After simmering, blend the soup with an immersion blender until smooth (or use a standard blender in batches).
Stir in the cream and cooked orzo. Simmer for 2–3 more minutes to meld flavors.
Season with salt and pepper to taste.
Serve hot, garnished with fresh basil.

Servings and timing

This recipe serves 4. Prep time is 10–15 minutes, cook time is 30–40 minutes, for a total of 40–55 minutes.

Variations

Use vegetable stock to make it vegetarian.
Swap heavy cream for coconut cream or cashew cream for a dairy-free version.
Replace orzo with ditalini, small shells, or rice if desired.
Add baby spinach or kale for extra greens.
Stir in a spoonful of pesto or a squeeze of lemon before serving for added depth.

Storage/Reheating

Refrigerate: Store in an airtight container for 3–4 days. Note: orzo may absorb liquid, thickening the soup—add broth or water to thin when reheating.
Freeze: For best results, freeze without the orzo and cream. Add fresh orzo and cream when reheating. Keeps well frozen for up to 3 months.
Reheat: Warm gently on the stovetop over medium-low heat, stirring occasionally. Add broth as needed to adjust consistency.

FAQs

Can I use fresh tomatoes instead of canned?

Canned tomatoes are recommended for consistency and flavor, but you can use fresh peeled and blended tomatoes if desired.

What if I don’t have an immersion blender?

Carefully transfer the soup in batches to a regular blender, then return to the pot.

Is this soup gluten-free?

Yes, if made with gluten-free orzo.

Can I make this soup vegan?

Yes, use vegetable stock and a plant-based cream alternative like coconut or cashew cream.

Can I add protein to this soup?

Shredded chicken, cooked beans, or tofu can be added for a protein boost.

How do I keep orzo from getting mushy?

Cook it separately and add just before serving to prevent it from overcooking in the soup.

What herbs can I substitute for basil?

Dried basil, parsley, or an Italian herb blend work well.

Is it spicy?

Only mildly—adjust crushed red pepper to suit your heat preference.

Can I double the recipe?

Yes, just use a larger pot and adjust seasoning accordingly.

What’s a good side dish with this soup?

A fresh arugula salad, crusty bread, or a half sandwich makes a perfect pairing.

Conclusion

Hearty Tomato Orzo Soup is the ultimate comfort food—rich, creamy, and packed with flavor, yet easy to make and customizable. Whether you’re feeding your family or prepping meals for the week, this one-pot wonder is sure to become a favorite. Serve it hot with your favorite sides and enjoy every cozy, satisfying bite.

Hearty Tomato Orzo Soup

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Hearty Tomato Orzo Soup is a cozy, creamy, and flavorful one-pot meal made with tomato broth, orzo pasta, and fresh herbs—perfect for chilly nights and easy weeknight dinners.

Author: Amy
Prep Time: 10–15 minutes
Cook Time: 30–40 minutes
Total Time: 40–55 minutes
Yield: 4 servings
Category: Soup
Method: Stovetop
Cuisine: American / Mediterranean
Diet: Vegetarian

Instructions

Heat olive oil in a large pot over medium-high heat.
Add onion, carrots, and crushed red pepper; sauté 5–7 minutes until onions are translucent.
Add garlic; cook for 1 minute until fragrant.
Stir in crushed tomatoes and stock. Bring to boil, then reduce heat and simmer covered for 20 minutes.
Cook orzo separately according to package instructions.
Blend soup with an immersion blender or standard blender until smooth.
Stir in cream and cooked orzo; simmer 2–3 more minutes.
Season with salt and pepper; garnish with basil and serve hot.