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Tomato Orzo Soup

A crisp fall day is the perfect time to make a Tomato Orzo Soup! One sip of this soup instantly warms and nourishes the body. While the soup is cooking, a wonderful tomato aroma fills the kitchen. Enjoy the bright, sweet smell of freshly chopped Basil. I love serving this soup with hot crusty cheese bread hot out of the oven!
Prep Time10 mins
Cook Time30 mins
Course: Soup
Cuisine: American
Keyword: Tomato Orzo Soup
Servings: 12 Cups
Calories: 139kcal
Author: Bernice


Veggie Ingredients

  • 2 Tbsp Olive Oil
  • ½ cup Carrots dice
  • ¼ cup Onions dice
  • ¼ cup Celery dice
  • 1 Tbsp Garlic chopped

Tomatoes and Stock Ingredients

  • 28 oz. Cut Roma Tomatoes
  • 28 oz. Crushed Tomatoes
  • 32 oz. Vegetable Stock
  • Sea Salt
  • Black pepper

Soup Ingredients

  • 2 Roasted Red Peppers 1/4-inch dice
  • 1 cup Orzo Soup Pasta
  • 1 cup Light Cream
  • 2 Tbsp Chopped Fresh Basil


Soup Preparation

  • Dice the carrots, onions, and celery. Chop the garlic. Roast two red peppers or purchased them roasted.
  • Add Olive Oil to a large soup pot. Heat and then add carrots, onions, celery. Cook, until tender.
  • Add chopped garlic. Cook 2 minutes to release the flavors.
  • Add the tomatoes, simmering for 10 minutes.
  • Add vegetable stock and season to taste with salt and pepper.
  • Add red peppers and pasta. Bring to a gentle boil and simmer for 10 minutes, stirring to keep the pasta loose. Cook until pasta is firm but tender.
  • Remove from heat.
  • Temper the cream: Pour cream into medium bowl. Add some of the hot soup to slowly raise the cream’s temperature.
  • Add cream mixture to soup and fold in chopped basil.
  • Ladle into warmed bowls to serve. Top with fresh basil and serve with hot crusty bread.


Calories are approximate based upon serving size and toppings.