I’ve just whipped up the creamiest tomato orzo soup and can’t wait to share it with you!
It’s a go-to comfort food when the weather turns chilly.
The rich tomato base pairs perfectly with tender orzo pasta, while Greek yogurt adds that velvety finish one might crave.
This isn’t your average canned soup. It’s a game-changer that’ll make your taste buds dance.
Want to know the secret ingredient that takes this soup from good to absolutely irresistible?
Ingredients
Recommended Tools
Having the right kitchen tools makes preparing Creamy Tomato Orzo Soup so much easier and more enjoyable. The right equipment helps you smoothly move through each step of the recipe from sautéing onions to stirring in that creamy Greek yogurt at the end.
- Large Pot:
A good-sized pot gives you plenty of room to simmer your tomato soup without worrying about overflow.
- Wooden Spoon:
Perfect for sautéing those onions and stirring everything together without scratching your cookware.
- Measuring Cups:
Helps you get the right amounts of chicken stock, orzo and Greek yogurt for perfectly balanced flavor.
- Chef’s Knife:
Makes quick work of chopping that yellow onion and mincing garlic with precision.
- Cutting Board:
Provides a safe surface for all your chopping needs and keeps your countertops clean.
- Medium Saucepan:
Handy for cooking the orzo separately before adding it to your tomato soup base.
Instructions
Time to roll up your sleeves and get cooking! This creamy tomato orzo soup comes together so easily, you’ll wonder why you haven’t made it before.
Start by heating 1 tbsp olive oil in a large pot over medium heat. Toss in your chopped medium yellow onion and sauté until it’s soft and translucent – about 5 minutes. Your kitchen will already start smelling amazing!
Once your onions are soft, add 1 tsp minced garlic, ½ tbsp brown sugar, 1 tsp kosher salt, ½ tsp black pepper, 1 tsp dried basil, and 1 tsp dried oregano. Give everything a good stir and let it cook for just 30 seconds until the garlic becomes fragrant. Don’t let it burn or you’ll lose all that wonderful flavor!
Now for the star of the show – pour in 2 cans (28-oz each) of undrained crushed tomatoes. Pro tip: if you can find San Marzano tomatoes, grab those for an even richer flavor!
Add 2 cups of low-sodium chicken stock and bring the mixture to a simmer. Let it bubble away for about 20 minutes, allowing all those flavors to get friendly with each other.
After simmering, stir in 1½ cups of cooked orzo pasta and ¼ cup grated Parmesan cheese. Then comes the secret to that incredible creaminess – fold in a 6-oz container of plain Greek yogurt. Stir gently until everything is well combined and warmed through.
Before serving, taste your soup and adjust the seasoning if needed. Ladle this gorgeous creation into bowls and top with crumbled feta cheese and fresh chopped basil if you’re feeling fancy. Trust me, these optional toppings take this soup from great to absolutely spectacular!
Pro Tips
For a quick weeknight version, make a large batch of orzo ahead of time and store it separately in the refrigerator – just add the cold orzo during the final step and allow it to warm through in the hot soup before serving.
Substitutions & Variations
This classic tomato orzo soup can be customized in numerous ways to suit different dietary needs, flavor preferences or ingredient availability.
- Vegetarian Version: Substitute vegetable broth for chicken stock and increase the Parmesan cheese to ½ cup for added richness and depth of flavor.
- Dairy-Free Option: Replace Greek yogurt with coconut cream and skip the Parmesan, adding 1 tablespoon of nutritional yeast for a cheesy flavor without dairy.
- Protein Boost: Add 1 cup of shredded rotisserie chicken or 1 can of drained white beans when adding the orzo for a heartier meal that still maintains the soup’s creamy texture.
- Grain Alternatives: Swap orzo for quinoa, farro or small-shaped gluten-free pasta to accommodate different dietary restrictions while maintaining the soup’s satisfying texture.
- Spicy Kick: Incorporate ¼ teaspoon red pepper flakes with the dried herbs or stir in 1 tablespoon of harissa paste at the end for a warming heat that complements the creamy tomato base.
- Roasted Variation: Replace one can of crushed tomatoes with 2 cups of roasted cherry tomatoes for deeper caramelized flavor notes that elevate the entire soup.
Leftovers & Storage Tips
After exploring the many ways to modify this creamy soup to your preferences, let’s talk about what to do with any extra servings you might’ve on hand.
Store your leftover soup in airtight containers in the fridge for up to 4 days.
The orzo will absorb liquid overnight, so add a splash of broth when reheating!
For longer storage, freeze the soup without the pasta—just cook fresh orzo when you’re ready to enjoy it again.
Weekend Comfort Food
Creamy Tomato Orzo Soup
A comforting soup combining crushed tomatoes, orzo pasta, and Greek yogurt for a creamy finish.
- 1 tbsp olive oil
- 1 medium yellow onion, chopped
- 1 tsp minced garlic
- ½ tbsp brown sugar
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp dried basil
- 1 tsp dried oregano
- 2 (28-oz) cans crushed tomatoes, undrained
- 2 cups low-sodium chicken stock
- ¼ cup grated Parmesan cheese
- 1½ cups cooked orzo pasta
- 1 (6-oz) container plain Greek yogurt
- Optional toppings: feta cheese, fresh chopped basil
- Heat olive oil in a pot, sauté onion until soft.
- Add garlic, brown sugar, salt, pepper, basil, and oregano; cook briefly.
- Stir in crushed tomatoes and chicken stock; bring to a simmer for 20 minutes.
- Add cooked orzo, Parmesan cheese, and Greek yogurt; stir gently to combine and warm through.
- Serve topped with feta and fresh basil if desired.
