close-up of orzo and tomato soup topped with pesto and fresh basil

Orzo and tomato soup

Course Soup
Cuisine Vegan
Keyword orzo soup, roasted tomato soup
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Author Good Food Magazine


  • 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)


  1. 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.

  2. 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.

Recipe Notes

For homemade vegan pesto follow this recipe