Easy Tomato Orzo Soup (2024)

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You say tomato, I say this fabulous tomato soup.

Easy Tomato Orzo Soup (1)

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The weather here in the Mid-Atlantic region has started to dip below 70 during the day. Which — to me — means that it’s officially cold outside and soup must be made immediately. (What can I say? I am a dyed-in-the-wool summer person.) There are so many wonderful tomato soup recipes out there, but for pure ease and comfort, I choose this easy tomato orzo soup recipe, adapted from living culinary goddess Ina Garten’s recipe.

You’ll also like: New England Fish Chowder and Rosemary White Bean Soup (Pasta e Fagioli)

Easy Tomato Orzo Soup (2)

All About This Tomato Orzo Soup

This easy tomato orzo soup recipe is primarily distinguished by the addition of saffron. Just a small pinch gives this homey, traditional soup a fragrant, smoky-citrus zing of something special, without overpowering the tomato. That said, if you do not love saffron, the tomato soup will still taste delicious without it. The onion, chicken broth, tomatoes, bay leaf, touch of cream, and the orzo pasta make this a wonderful tomato soup either way.

Recipe Notes: Easy Tomato Orzo Soup

Start to finish, this soup takes about 45 minutes, the majority of which is downtime as the soup simmers to perfection. Sold yet? If not, I will also add that it gets topped with homemade croutons.

Making homemade croutons is one of those great “not-recipe recipes.” Just tear some day-old crusty bread into pieces, toss with olive oil and a generous pinch of salt and pepper, and bake at 350 F for about 10 to 15 minutes. Croutons will keep for several days once cooled. Store them in an airtight container. If you want a more specific recipe for croutons, though, I have included a recipe below. You can also see my recipe for Zuni Café’s Caesar Salad, which would be a great accompaniment.

You need a 28-ounce can of tomatoes. I (and Ina) recommend crushed tomatoes, because I like a little chunkiness in my tomato soup. But if you like a smooth, velvety tomato soup, substitute a 28-ounce can of tomato sauce, and grate your onion instead of dicing it. Alternatively, you can blend the finished soup with an immersion blender — which I consider an essential kitchen tool. I like Bamix.

Finally, undercook the orzo shy of al dente. The pasta will finish cooking in the soup. If orzo absorbs too much liquid, they start to resemble tiny, overly-soft blimps, so you want to keep a little texture.

Did you make this recipe for tomato orzo soup? How did it go?

Easy Tomato Orzo Soup (3)

Easy Tomato Orzo Soup (4)

Easy Tomato Orzo Soup

Tomato soup is a comfort food essential -- especially this one, adapted from Ina Garten.

Prep Time15 minutes mins

Cook Time35 minutes mins

Servings: 4 to 6 people

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Ingredients

For the Soup

  • 3 tablespoons olive oil
  • 3 cups yellow onions (about 2 onions), diced small
  • 3 cloves garlic, minced
  • 1 bay leaf
  • 1 quart unsalted chicken stock
  • 1 28-ounce can crushed tomatoes, preferably San Marzano
  • 1 pinch saffron threads
  • 1 tablespoon kosher salt
  • 12 turns fresh-cracked black pepper
  • 1/2 cup orzo pasta
  • 1/2 cup heavy cream
  • croutons, for serving

For the Croutons

  • 4 or 5 ounce hunk of day-old crusty bread
  • 3 tablespoons olive oil
  • generous pinch of salt

Instructions

For the Soup

  • In a large pot, heat the olive oil over medium heat. Add the onions and cook over medium-low heat until translucent and caramel brown, about 10 to 15 minutes. Stir often to prevent scorching. Add a tablespoon of water as necessary to prevent uneven browning.

    Tip: Now is a good time to make the croutons.

  • Add the garlic and bay leaf and cook, stirring, for one minute more.

  • Stir in the tomatoes, chicken stock, saffron threads, salt, and pepper. Bring the soup to a boil, then lower to a steady simmer and cook, uncovered, for 15 minutes.

  • While the soup is cooking, bring a small pot of salted water to a boil and cook the orzo until very al dente, about 6 or 7 minutes. The orzo should be undercooked. Drain the orzo and add to the soup.

  • Stir the cream into the soup. Return to a simmer and cook for 10 more minutes. Taste for seasoning, and serve with croutons.

For the Croutons

  • Preheat the oven to 350°F. Cut or tear the bread into cubes. Toss with the olive oil and a generous pinch of salt, and roast on a sheet pan for about 10 minutes, until golden brown.

  • Set aside to cool to room temperature.

    Tip: If the bread is fresh, it may need to cook a little longer to dry out.

Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.

Easy Tomato Orzo Soup (2024)
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