This simple orzo and tomato soup will make the easiest midweek meal. Packed with healthy vegetables and tender orzo, very budget friendly too!
New week, new recipe! Despite the fact we’ve been enjoying exceptionally mild weather over the last week (hello 15 degrees Celsius!), winter is not over just yet. So I’m still loving all the cozy, hearty dishes, like homemade stews and soups.
Easy orzo and tomato soup
The idea for this super-easy and quick orzo and tomato soup was found in Good Food magazine. As soon as I saw it, I knew I wanted to try it. It was that chunky texture and simplicity that attracted me to it instantly. That and orzo. Because believe it or not, I never tried orzo before!
I’ve been seeing it everywhere lately, and I always wanted to cook with it, but it’s just one of these things that never happened. I even bought big pack of it ages ago, and had it collecting dust in my kitchen cupboard for some time… So when I saw this recipe, I just knew the time has come to get that orzo out.
What is orzo?
I’m glad you’ve asked! In a simplest answer, orzo is a form of short-cut pasta, shaped like a large grain of rice. Fun, right? It can be served alone, as a side, or as a soup accompaniment. Orzo also works well added to salads, a pilaf or even baked in casserole. Usually it is made from white flour, but other varieties include whole-grain flour too. This little pasta is known for absorbing the liquid and the flavour of the dish.
How do I make this orzo and tomato soup?
It’s super easy! This soup is made with 10 simple ingredients, and I bet that you have most of them in your kitchen already.
Start with chopping the onion and celery sticks into small cubes/ chunks. Heat 1 tbsp of olive oil in a large saucepan and add chopped onion and celery into it. Fry it until both become soft, which should take about 10 minutes. That was the hardest part of this recipe! All what’s left, is add all the rest of the ingredients, apart from the basil pesto and remaining oil into the saucepan and simmer for about 6-8 minutes until orzo is tender.
Last thing to do is to top the soup up with mix of the remaining olive oil and basil pesto. It gives it that lovely, fresh and aromatic kick. Few fresh basil leaves on top will also fit nicely! Serve it with side of crusty bread for that ultimate dunking experience!
Can I make this soup in advance?
This orzo and tomato soup is best served fresh, but it can be prepared in advance and re-heated. What you need to remember is that orzo, as mentioned above, has these super-absorbing qualities, and it will suck in any liquid it is left in. So basically, you may find a big pot of pasta the next day, in place of your soup. But fear not, you can simply add more water/ stock to dilute it slightly, while re-heating it next day.
Thanks for reading today’s post! I truly hope you will enjoy this recipe as much as I did!
As always, let me know what you think in the comments section, and feel free to share this recipe on Pinterest or on Facebook!
- 2 tbsp olive oil
- 1 medium onion chopped
- 2 medium celery sticks chopped
- 2 small garlic cloves crushed
- 1 tbsp tomato puree
- 400 g chopped tomatoes one can
- 400 g chickpeas one can
- 150 g orzo pasta
- 700 ml vegetable stock
- 2 tbsp basil pesto (see notes)
In a large saucepan, heat 1 tbsp of olive oil. Add the onion and celery and fry for 10-15 minutes, or until soft. Add garlic and cook for another minute. Stir in all the other ingredients, apart from pesto and remaining oil, and bring to boil.
Reduce the heat and leave to simmer for 6-8 minutes, or until orzo is just tender. Season to taste and ladle to bowls. Stir in the remaining oil with pesto and drizzle over the soup. Serve with crusty bread on side.
For homemade vegan pesto follow this recipe
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