I’m obsessed with my tomato orzo soup recipe and can’t wait to share it with you!
It’s a go-to comfort food that combines rich, crushed tomatoes with perfectly cooked orzo pasta.
The saffron adds this amazing aroma that’ll make your kitchen smell divine.
This soup is a game-changer. It’s quick enough for weeknights but impressive enough for guests.
Want to know the secret to making this simple dish taste like it simmered all day?
Let’s jump into the recipe…
Ingredients
- Olive oil
- Yellow onions
- Garlic
- Bay leaf
- Unsalted chicken stock
- Crushed tomatoes
- Saffron threads
- Kosher salt
- Black pepper
- Orzo pasta
- Heavy cream
- Croutons
Recommended Tools
Making a delicious Tomato Orzo Soup is much easier when you have the right tools at hand. From prepping ingredients to simmering the soup to perfection, these kitchen essentials will help you create this comforting dish without any unnecessary stress or mess.
- Dutch Oven:
A heavy pot that distributes heat evenly for sautéing onions and simmering the soup without burning.
- Chef’s Knife:
Essential for dicing onions and mincing garlic cloves quickly and efficiently.
- Wooden Spoon:
Perfect for stirring the soup and preventing the orzo from sticking to the bottom of the pot.
- Measuring Cups:
Helps you measure ingredients accurately like the orzo, olive oil and heavy cream for perfect results.
- Cutting Board:
Provides a clean, stable surface for prepping your onions and garlic before they hit the pot.
- Ladle:
Makes serving your hot, creamy tomato orzo soup into bowls neat and spill-free.
Instructions
Let’s get cooking! First, grab a large pot and heat 3 tbsp of olive oil over medium heat. Toss in 3 cups of diced yellow onions (that’s about 2 onions) and sauté them until they’re nice and translucent – they’ll get all soft and slightly golden.
Now add 3 cloves of minced garlic and 1 bay leaf, giving them about a minute to release their amazing aromas. Trust me, your kitchen will smell incredible at this point!
Time to build that flavor base! Pour in 1 quart of unsalted chicken stock and a 28 oz can of crushed tomatoes (grab San Marzano tomatoes if you can – they’re totally worth it!). Add a pinch of saffron threads for that gorgeous color and unique flavor, then season with 1 tbsp of kosher salt and some freshly cracked black pepper to taste.
Let this delicious mixture simmer for about 20 minutes, allowing all those flavors to get friendly with each other.
Then add 1/2 cup of orzo pasta and cook until it’s tender, which takes about 10-15 minutes. Keep an eye on it and give it an occasional stir so the orzo doesn’t stick to the bottom.
Right before serving, stir in 1/2 cup of heavy cream to give your soup that luxurious, silky texture. Feel free to adjust the amount depending on how creamy you like your soup!
Ladle this beautiful tomato orzo soup into bowls and top with crunchy croutons for that perfect textural contrast. Dive in while it’s hot and enjoy every spoonful of your homemade creation!
Pro Tips
To control the richness of your tomato orzo soup without diluting flavor, add half the heavy cream called for initially, then taste and adjust to your preference, adding more in small increments until you reach your desired creaminess level.
Substitutions & Variations
This classic tomato orzo soup can be easily transformed with a few simple ingredient swaps that preserve its comforting essence while introducing new flavor dimensions.
- Vegetarian Version: Substitute vegetable broth for chicken stock and add 1 tablespoon nutritional yeast for depth of flavor.
- Protein Boost: Add 1 cup of shredded rotisserie chicken or 1 can of drained white beans during the last 5 minutes of cooking.
- Gluten-Free Adaptation: Replace orzo with rice, quinoa or gluten-free small pasta and extend cooking time as needed for the alternative grain.
- Mediterranean Twist: Stir in 1/4 cup chopped kalamata olives, 1/2 cup crumbled feta and 1 tablespoon fresh oregano just before serving.
- Spicy Variation: Add 1/2 teaspoon red pepper flakes with the garlic and finish with a drizzle of chili oil instead of cream.
- Creamy Coconut Option: Substitute coconut milk for heavy cream and add 1 teaspoon curry powder with the other spices for a fusion flavor profile.
Leftovers & Storage Tips
While this tomato orzo soup tastes best freshly made, properly stored leftovers can provide delicious ready-to-eat meals for days.
Store it in airtight containers in your refrigerator for up to 4 days. The orzo will continue absorbing liquid, so you’ll need to add a splash of broth when reheating.
Don’t freeze this soup—the cream and pasta won’t hold up well!
Dinner Ready in 30
Tomato Orzo Soup
A rich and creamy tomato soup featuring orzo pasta, aromatic saffron, and San Marzano tomatoes.
- 3 tbsp olive oil
- 3 cups diced yellow onions (about 2 onions)
- 3 cloves garlic, minced
- 1 bay leaf
- 1 quart unsalted chicken stock
- 28 oz can crushed tomatoes (San Marzano preferred)
- Pinch saffron threads
- 1 tbsp kosher salt
- Freshly cracked black pepper to taste
- 1/2 cup orzo pasta
- 1/2 cup heavy cream
- Croutons for serving
- Heat olive oil, sauté onions until translucent.
- Add garlic and bay leaf; cook 1 minute.
- Stir in chicken stock, crushed tomatoes, saffron, salt, pepper.
- Simmer 20 minutes, then add orzo; cook until tender (~10-15 min).
- Stir in heavy cream just before serving.
- Serve topped with croutons.
