why make this recipe
Vegetable Orzo Soup is a warm and comforting dish that is perfect for any time of the year. It is packed with healthy vegetables and rich flavors, making it a great choice for both lunch and dinner. This soup is not only delicious but also easy to make and customizable. You can enjoy a bowl of this nutritious soup knowing you’re getting a serving of veggies in every bite.
how to make Vegetable Orzo Soup
Ingredients:
- 1 tablespoon butter or olive oil
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 1 cup chopped celery
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 medium potatoes, cut into ½-inch cubes
- 1 (14.5 oz.) can diced tomatoes
- 6–7 cups vegetable broth
- 1 tablespoon Worcestershire sauce
- 1½ tablespoons brown sugar
- 1 tablespoon Italian seasoning
- 1 teaspoon seasoned salt
- 1 teaspoon celery salt
- ⅓ cup dry orzo pasta
- 1 cup frozen sweet corn
- ½ cup chopped fresh parsley
- ½ teaspoon fresh lemon juice or apple cider vinegar (optional)
- Freshly grated Parmesan cheese, for serving (optional)
- Kosher salt and freshly ground black pepper, to taste
Directions:
- In a large pot, heat the butter or olive oil over medium heat. Add the chopped onions, carrots, and celery. Cook for 8-10 minutes until the vegetables soften.
- Stir in the garlic and tomato paste, cooking for 1 minute until fragrant.
- Add the potatoes, diced tomatoes with their juices, vegetable broth, Worcestershire sauce, brown sugar, Italian seasoning, seasoned salt, and celery salt. Bring the mixture to a boil.
- Stir in the orzo, reduce the heat to a simmer, and cook for 25-30 minutes until the orzo is al dente and the vegetables are tender.
- In the last 5 minutes of cooking, add the corn. Taste and adjust seasoning with salt and black pepper.
- Remove from heat and stir in fresh parsley. Optionally, add lemon juice or apple cider vinegar to balance the flavors.
- Serve warm, garnished with freshly grated Parmesan cheese, if desired.
how to serve Vegetable Orzo Soup
Serve hot in bowls, and if you’d like, sprinkle some freshly grated Parmesan cheese on top for extra flavor. This soup pairs well with crusty bread or a side salad for a complete meal.
how to store Vegetable Orzo Soup
Allow the soup to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze it for up to 3 months. Just be sure to leave some space in the container for expansion.
tips to make Vegetable Orzo Soup
- For added flavor, consider using homemade vegetable broth.
- Feel free to add any vegetables you have on hand, such as zucchini, spinach, or bell peppers.
- Adjust the seasonings to fit your taste preferences.
variation
You can make this soup with whole wheat or gluten-free orzo to cater to different dietary needs. Additionally, add some cooked chicken or beans for extra protein.
FAQs
1. Can I make this soup in a slow cooker?
Yes, you can! Start by sautéing the onions, carrots, and celery in a pan. Then, add everything to the slow cooker and cook on low for 6-8 hours. Add the orzo during the last 30 minutes of cooking.
2. Is Vegetable Orzo Soup vegan?
Yes, if you use olive oil and vegetable broth, this soup is completely vegan.
3. Can I use fresh herbs instead of dried ones?
Absolutely! Fresh herbs can add a wonderful flavor. Use about three times the amount of fresh herbs as dried.
Enjoy making this delicious Vegetable Orzo Soup!
Print
Vegetable Orzo Soup
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
- Diet: Vegan
Description
A warm and comforting Vegetable Orzo Soup packed with healthy vegetables and rich flavors, perfect for any meal.
Ingredients
- 1 tablespoon butter or olive oil
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 1 cup chopped celery
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 medium potatoes, cut into ½-inch cubes
- 1 (14.5 oz.) can diced tomatoes
- 6–7 cups vegetable broth
- 1 tablespoon Worcestershire sauce
- 1½ tablespoons brown sugar
- 1 tablespoon Italian seasoning
- 1 teaspoon seasoned salt
- 1 teaspoon celery salt
- ⅓ cup dry orzo pasta
- 1 cup frozen sweet corn
- ½ cup chopped fresh parsley
- ½ teaspoon fresh lemon juice or apple cider vinegar (optional)
- Freshly grated Parmesan cheese, for serving (optional)
- Kosher salt and freshly ground black pepper, to taste
Instructions
- In a large pot, heat the butter or olive oil over medium heat. Add the chopped onions, carrots, and celery. Cook for 8-10 minutes until the vegetables soften.
- Stir in the garlic and tomato paste, cooking for 1 minute until fragrant.
- Add the potatoes, diced tomatoes with their juices, vegetable broth, Worcestershire sauce, brown sugar, Italian seasoning, seasoned salt, and celery salt. Bring the mixture to a boil.
- Stir in the orzo, reduce the heat to a simmer, and cook for 25-30 minutes until the orzo is al dente and the vegetables are tender.
- In the last 5 minutes of cooking, add the corn. Taste and adjust seasoning with salt and black pepper.
- Remove from heat and stir in fresh parsley. Optionally, add lemon juice or apple cider vinegar to balance the flavors.
- Serve warm, garnished with freshly grated Parmesan cheese, if desired.
Notes
For added flavor, consider using homemade vegetable broth. Feel free to add any vegetables you have on hand.