I definitely have a thing for tomato soup recipes! And as much as I love a good old classic vegan tomato bisque, I’m also a really big fan of dressing up my tomato soup with extras like gnocchi, or in this case, orzo. Tomato orzo soup is my favorite version of tomato soup to make when I want a little something extra in my soup, but with minimal effort. The orzo can be added right to the soup (instead of being boiled separately), making this a one-pot recipe! Ready to get cooking? Let’s talk about how this soup is made!
Ingredients You’ll Need
Olive oil. Another high-heat oil can be substituted, but olive will give your soup the best flavor. Onion. Carrots. Celery. Garlic. Crushed tomatoes. We’re using canned crushed tomatoes here. If you can’t find them, just take canned diced tomatoes and blitz them in a blender or food processor. You want the mixture to be almost smooth, with just a bit of texture to it. Vegetable broth. I used Better Than Bouillon in Seasoned Vegetable flavor. Coconut milk. Make sure you’re using canned coconut milk, and not coconut beverage (usually sold in cartons). Full-fat coconut milk is preferable, but light will work if you’d like to reduce the fat and calories. Dried oregano. Dried orzo. Fresh basil. Salt & pepper.
How to Make Tomato Orzo Soup
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Heat your oil in a pot, then add the onion, carrots, and celery. Sweat the veggies for a few minutes, until they start to soften up. Make sure to stir them frequently to prevent burning. Stir in the garlic and cook it with everything for about a minute.
Stir in the tomatoes, broth, and oregano. Raise the heat and bring the soup to a simmer. Let it cook until it thickens up a bit, about 20 minutes. Don’t worry if it’s not as thick as you like yet — the orzo will help make it even thicker! Stir in the orzo and let the soup simmer for another 15 minutes or so, until the orzo is tender and the soup is nice and thick. You can cook the soup longer if you like your orzo super-soft, or more briefly for al dente orzo.
Stir in the coconut milk then turn off the heat. Season your soup with salt and pepper, and stir in fresh basil. Feel free to thin the soup with some extra broth or water if you’d like.
Ladle the soup into bowls and dig in!
Leftovers & Storage
Leftover tomato orzo soup will keep in a sealed container in the fridge for about 4 days, or in the freezer for about 3 months. The orzo will continue to absorb liquid as the soup sits, so you may need to add some water or broth when you reheat it.
More Pasta Soups
Pasta e Ceci Vegan Minestrone Soup Vegan Lasagna Soup Vegan Mac & Cheese Soup Mushroom Lemon Orzo Soup
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