Name: Easy Homemade Tomato Soup With Orzo
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 tablespoons olive oil; 1 small onion, diced; 3 cloves garlic, minced; 2 tablespoons tomato paste; 1 can crushed tomatoes; 4 cups vegetable broth; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon dried basil; 1/3 cup dry orzo pasta; Fresh parsley for serving

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I make this soup on nights when I want quiet comfort in a bowl. This Easy Homemade Tomato Soup starts with simple pantry items and turns into something that feels warm and familiar. I first cooked a version of this on a rainy weeknight when dinner needed to happen fast and my energy was low. The smell of simmering tomatoes filled the kitchen and I knew I was on the right track. We stir in orzo because it makes the soup feel hearty without turning it heavy. Each spoonful tastes cozy and steady. If you love a 13 bean soup recipe or a 16 bean soup recipe, this gives that same filling feeling but with a softer tomato base. It even reminds me of the comfort I get from a 7 can taco soup recipe easy style dinner, just calmer and smoother. I reach for this when I crave the ease of Broccoli Soup Crockpot meals or the depth of Baked French Onion Soup. It belongs right up there with the Best Soup Recipes we all save and make again. This one stays gentle, simple, and reliable, like a favorite sweater that always fits.

1) Key Takeaways
2) Easy Tomato Orzo Soup Recipe
3) Ingredients for Tomato Orzo Soup
4) How to Make Tomato Orzo Soup
5) Tips for Making Tomato Orzo Soup
6) Making Tomato Orzo Soup Ahead of Time
7) Storing Leftover Tomato Orzo Soup
8) Try these soup recipes next!
9) Tomato Orzo Soup Recipe
10) Nutrition

1) Key Takeaways

This tomato orzo soup recipe is rich, hearty, and incredibly easy to pull together.
It’s a great go-to meal when you need something warm, comforting, and fast.
It includes basic ingredients you probably already have in your pantry.
Perfect for a quick weeknight dinner or a cozy lunch that satisfies.
Ideal alternative for lovers of 13 bean soup recipe or 16 bean soup recipe.
One of the best soup recipes to keep on rotation all year long.

2) Easy Tomato Orzo Soup Recipe

I’ve made this easy homemade tomato soup more times than I can count, especially on cold evenings or when I’m short on time. It checks every box—warm, flavorful, comforting, and surprisingly filling thanks to the orzo. If you’re anything like me and enjoy simple comfort food, this one’s going to hit the spot.

It’s a dependable choice when you don’t want to fuss. I like knowing I can make something wholesome without standing over the stove for an hour. And the best part? It brings out the same joy I get from a 7 can taco soup recipe easy, only smoother and with more tomato depth.

This soup carries that same soul-soothing weight you find in a baked French onion soup, but with a much lighter effort. A handful of ingredients, a splash of patience, and it comes together beautifully. Definitely one of the best soup recipes I’ve found that doesn’t feel like a chore to make.

3) Ingredients for Tomato Orzo Soup

Olive Oil: I start every great soup with olive oil. It adds depth and helps the onions bloom with flavor.

Onion: One small diced onion adds sweetness and softness. Cook it gently and it will melt right into the base.

Garlic: Garlic always makes things better. I go with three cloves, finely minced. It warms up fast in the oil.

Tomato Paste: A couple tablespoons of this concentrated tomato goodness gives our soup a richer body and color.

Crushed Tomatoes: One can brings the tomato flavor front and center. I usually go for a smooth variety for a silkier texture.

Vegetable Broth: This is the liquid gold that turns your base into soup. I use about four cups, enough to cover the pasta and keep things brothy.

Salt and Pepper: These need to be there, always. Add gradually and taste as you go.

Dried Basil: Just a pinch gives the soup a soft herbal note. Not too loud, just enough to round things out.

Orzo Pasta: The real magic. A third of a cup doesn’t seem like much, but it swells and thickens the soup perfectly.

Fresh Parsley: A handful at the end makes it bright. I chop it fine and toss it right before serving.

4) How to Make Tomato Orzo Soup

Step 1. Warm the olive oil in a sturdy pot over medium heat. When it shimmers, toss in the onion and stir it around until soft and see-through.

Step 2. Add the garlic and tomato paste next. Let them cook together just long enough to smell wonderful and lose that raw edge.

Step 3. Stir in the crushed tomatoes and the vegetable broth. Give it a good mix, then season with salt, pepper, and basil.

Step 4. Bring everything up to a slow boil. Once it’s bubbling gently, stir in the orzo and keep an eye on it as it cooks.

Step 5. Let it simmer until the orzo is soft. I usually taste a piece after 8 to 10 minutes to check.

Step 6. Take a final taste and adjust the seasoning. I often add just a little more salt at this stage.

Step 7. Right before you serve it, stir in the chopped parsley. Then ladle it into bowls and breathe in the tomato steam.

5) Tips for Making Tomato Orzo Soup

If you’re like me and get distracted mid-cooking, stir the orzo often. It tends to settle and stick to the pot. Give it a gentle stir every couple of minutes and you’ll be fine.

Use a good broth if you can. This soup leans on simple ingredients, so each one matters. I like using low-sodium broth and adjusting salt myself. It keeps things balanced.

Want to take it up a notch? Add a swirl of cream or a bit of grated cheese on top. It’s not traditional, but hey, we’re cooking at home, not trying to impress judges.

6) Making Tomato Orzo Soup Ahead of Time

This soup holds up great for a few days. When I know I’ll be short on time, I make a batch the night before. It actually tastes better the next day once everything settles.

Just keep in mind that the orzo will soak up more liquid over time. I usually add a splash of broth or water when I reheat it to bring back that perfect soupy texture.

You can also make the base and cook the orzo fresh when you’re ready to eat. That way, the pasta stays springy and doesn’t turn too soft.

7) Storing Leftover Tomato Orzo Soup

Leftovers go straight into the fridge in an airtight container. It keeps well for about four days. I’ve even frozen a few batches with decent results.

If you’re freezing, let it cool fully first. Then portion it out. I skip the orzo when freezing and add it fresh later so the texture doesn’t get weird.

When reheating, go low and slow. A little extra broth and a gentle stir usually do the trick to bring it back to life.

8) Try these soup recipes next!

9) Tomato Orzo Soup Recipe