Tomato Orzo Soup With Basil – Comforting, Bright, and Easy
Tomato Orzo Soup with Basil is the kind of meal you make when you want something warm, quick, and satisfying without a lot of fuss. It’s cozy like a classic tomato soup but heartier, thanks to the tender orzo pasta. The basil brings a fresh, peppery lift that makes every spoonful feel vibrant.
Whether you’re cooking for a busy weeknight or a simple weekend lunch, this soup delivers big flavor with everyday ingredients.
Tomato Orzo Soup With Basil - Comforting, Bright, and Easy
Ingredients
Method
- Sauté aromatics. Heat olive oil in a large pot over medium heat. Add the diced onion with a pinch of salt and cook until soft and translucent, about 5–7 minutes.Stir in the garlic and cook for 30 seconds, just until fragrant.
- Build the tomato base. Stir in the tomato paste and cook for 1–2 minutes to caramelize it slightly. Add the crushed tomatoes, oregano, red pepper flakes (if using), bay leaf, and 4 cups of broth. Bring to a gentle simmer.
- Season and simmer. Add 1 teaspoon of salt and several grinds of black pepper.Let the soup simmer for 10 minutes to meld flavors.
- Add the orzo. Stir in the orzo and simmer, stirring occasionally, until al dente, about 8–10 minutes. If the soup thickens too much, add more broth as needed.
- Finish with basil and brightness. Turn off the heat. Remove the bay leaf.Stir in chopped fresh basil, lemon zest, and a squeeze of lemon juice. Taste and adjust seasoning with more salt and pepper.
- Make it creamy (optional). For a richer soup, stir in heavy cream or half-and-half. If you like greens, fold in baby spinach and let it wilt in the residual heat.
- Serve. Ladle into bowls and top with freshly grated Parmesan and extra basil.Add a drizzle of olive oil or a pinch of chili flakes if you like a little heat.
What Makes This Special
This soup balances comfort and freshness in one pot. The base is rich with tomatoes, garlic, and onion, but it stays light and bright with a splash of lemon and a handful of fresh basil. Orzo adds substance without turning it into a heavy pasta dish.
It cooks fast, absorbs flavor well, and makes the soup feel complete. You can easily customize it. Add cream for a silky finish, or keep it dairy-free.
Toss in spinach, chickpeas, or shredded chicken to make it even more substantial. It’s flexible, forgiving, and great for both beginners and seasoned home cooks.
Shopping List
- Olive oil (2–3 tablespoons)
- Yellow onion (1 medium, diced)
- Garlic (3–4 cloves, minced)
- Tomato paste (2 tablespoons)
- Crushed tomatoes or tomato purée (1 large 28-ounce can)
- Vegetable or chicken broth (4–5 cups)
- Orzo (3/4 cup, uncooked)
- Fresh basil (1 packed cup, chopped, plus more for garnish)
- Dried oregano (1 teaspoon)
- Red pepper flakes (optional, 1/4 teaspoon)
- Bay leaf (1)
- Lemon (1, for zest and juice)
- Salt and black pepper (to taste)
- Parmesan cheese (optional, for serving)
- Heavy cream or half-and-half (optional, 1/4–1/2 cup)
- Baby spinach (optional, 2 cups)
How to Make It
- Sauté aromatics. Heat olive oil in a large pot over medium heat. Add the diced onion with a pinch of salt and cook until soft and translucent, about 5–7 minutes.Stir in the garlic and cook for 30 seconds, just until fragrant.
- Build the tomato base. Stir in the tomato paste and cook for 1–2 minutes to caramelize it slightly. Add the crushed tomatoes, oregano, red pepper flakes (if using), bay leaf, and 4 cups of broth. Bring to a gentle simmer.
- Season and simmer. Add 1 teaspoon of salt and several grinds of black pepper.Let the soup simmer for 10 minutes to meld flavors.
- Add the orzo. Stir in the orzo and simmer, stirring occasionally, until al dente, about 8–10 minutes. If the soup thickens too much, add more broth as needed.
- Finish with basil and brightness. Turn off the heat. Remove the bay leaf.Stir in chopped fresh basil, lemon zest, and a squeeze of lemon juice. Taste and adjust seasoning with more salt and pepper.
- Make it creamy (optional). For a richer soup, stir in heavy cream or half-and-half. If you like greens, fold in baby spinach and let it wilt in the residual heat.
- Serve. Ladle into bowls and top with freshly grated Parmesan and extra basil.Add a drizzle of olive oil or a pinch of chili flakes if you like a little heat.
How to Store
- Refrigerator: Store in an airtight container for up to 4 days. The orzo will keep absorbing liquid, so thin with a splash of water or broth when reheating.
- Freezer: For best texture, freeze the soup without the orzo. Freeze up to 3 months.Reheat and cook the orzo fresh before serving.
- Reheating: Warm over medium heat on the stovetop, adding broth to loosen. Stir often to prevent sticking at the bottom.
Health Benefits
- Tomatoes: Rich in lycopene, vitamin C, and antioxidants that support heart health and immunity.
- Basil: Provides vitamin K and aromatic compounds that may have anti-inflammatory benefits.
- Orzo: Offers carbohydrates for steady energy. Choose whole-wheat orzo for more fiber if you prefer.
- Olive oil: A source of heart-healthy monounsaturated fats.
- Add-ins like spinach and chickpeas: Boost iron, fiber, and plant-based protein without complicating the recipe.
Pitfalls to Watch Out For
- Overcooking the orzo: It goes from perfect to mushy fast.Start checking at 7–8 minutes and remove from heat as soon as it’s al dente.
- Under-seasoning: Tomatoes need salt to taste full and round. Season in layers—onions, simmering base, and at the end.
- Too thick after resting: Orzo absorbs liquid as it sits. Keep extra broth on hand to thin when reheating.
- Skipping the tomato paste step: Lightly toasting the paste deepens flavor.Don’t skip it.
- Adding cream too early: If you boil the soup hard after adding dairy, it can separate. Stir cream in off the heat.
Recipe Variations
- Creamy Tomato Orzo: Add 1/2 cup heavy cream and a knob of butter at the end for a velvety finish.
- Protein Boost: Stir in shredded rotisserie chicken, Italian sausage, or a can of rinsed chickpeas.
- Veggie-Packed: Add diced carrots and celery with the onion, or fold in zucchini and spinach near the end.
- Herby Twist: Swap part of the basil with fresh parsley or thyme. A small rosemary sprig during the simmer adds depth.
- Spicy Arrabbiata Style: Increase red pepper flakes and finish with a drizzle of chili oil.
- Dairy-Free: Skip the cream and Parmesan.Finish with extra-virgin olive oil and nutritional yeast for a savory note.
- Gluten-Free: Use gluten-free orzo or small rice-shaped pasta alternatives. Adjust cook time as needed.
FAQ
Can I use fresh tomatoes instead of canned?
Yes. Use about 2 pounds of ripe tomatoes, peeled and chopped.
Cook them down longer—15–20 minutes—until they break down and taste sweet and concentrated. You may need a pinch of sugar if they’re very acidic.
What if I don’t have orzo?
You can use small pasta shapes like ditalini, acini di pepe, or small shells. Adjust the cooking time and add more broth if needed.
Rice also works but will take longer.
How do I keep the orzo from getting mushy in leftovers?
Cook the orzo separately and add it to bowls when serving. Store pasta and soup base in separate containers, then combine when reheating.
Is this soup vegetarian?
Yes, if you use vegetable broth and skip meat add-ins. For a vegan version, omit the cream and Parmesan or use plant-based alternatives.
Can I blend the soup?
Absolutely.
For a smoother texture, blend part or all of the soup before adding orzo. An immersion blender makes it easy. Then add the orzo and cook until tender.
What can I serve with it?
Crusty bread, a simple green salad, or a grilled cheese sandwich pair beautifully.
Garlic bread or focaccia is also a great match.
How do I fix a soup that tastes too acidic?
Add a pinch of sugar or a splash of cream to balance it. Simmer a few more minutes and taste again. Salt also helps round out sharp edges.
Can I make it in a slow cooker?
Yes.
Cook the tomato base (without orzo) on Low for 4–6 hours. Stir in the orzo during the last 20–30 minutes and watch closely so it doesn’t overcook.
What’s the best basil to use?
Sweet basil (Genovese) is classic. Avoid Thai basil here, as its anise notes can shift the flavor profile away from a traditional tomato-basil taste.
How can I make it higher in protein without meat?
Add a can of white beans or chickpeas, or stir in cooked lentils.
A sprinkle of grated Parmesan also adds some protein and savoriness.
In Conclusion
Tomato Orzo Soup with Basil is simple, satisfying, and adaptable. It brings together pantry staples and fresh herbs in a way that feels both comforting and bright. Make it your own with cream, greens, or protein, and enjoy a bowl that suits any season.
Keep extra broth on hand, taste as you go, and you’ll have a reliable favorite ready in under 40 minutes.
