Orzo Soup

5 from 2 votes

This simple, light orzo soup is warming, nourishing, and makes a cozy vegetarian meal perfect for cold nights.

Recipe yields 4 servings (1 cup each)

Prep Time5

Cook Time20

Total Time25

Course: Soup

Cuisine: vegan

Keyword: Orzo soup

Servings:

Calories: 203kcal

1 tablespoon extra virgin olive oil, plus more for drizzling
1 medium-sized onion, diced
1 large carrot, diced
1 large celery rib, diced
1 garlic clove, minced
½ teaspoon dried basil or dried thyme
2 teaspoon flour
4 cup (960 ml) low-sodium vegetable broth, add a bit more for a thinner consistency
1 ¼ teaspoon salt, or to taste (if your broth is salty)
1 cup (165 grams) orzo pasta
2 tablespoon fresh parsley, chopped

Add the olive oil, onion, carrot, and celery to a large soup pot or dutch oven, and sauté over medium-high heat for about 5 minutes or until soften.
Stir in the minced garlic, dried herb (basil or thyme), and the flour. Stir for about 1 minute until the garlic smells fragrant and the flour is combined with the veggies.
Pour in the broth, add the salt (if the broth is not salty), stir well, bring to a boil, and reduce the heat to a simmer. Cover with a lid a cook for 5 minutes.
Stir in the orzo pasta, and cook for 10 minutes or just until the orzo is cooked (follow the pasta package's directions). Keep the lid off and stir frequently.
Turn the heat off, stir in the parsley, taste and adjust the seasoning if needed. You might want to add a bit more broth or water if you prefer a thinner consistency.
Divide into bowls, and top with a drizzle of extra virgin olive oil, a few cracks of black pepper and grated parmesan cheese if you wish. It's also delicious served with crusty bread on the side. Enjoy!