Easy Weeknight Creamy Tomato Soup with Orzo

Well, it as fifteen degrees here this weekend with a real feel of two. We haven’t had much winter (thank goodness), but when it’s cold it’s very, very cold. And when it’s ver, very cold, I make soup. This creamy tomato soup with orzo was my latest creation and my family loves it. I hope you do too.

Why You’ll Love It:

Creamy tomato soup with orzo is a vegetarian soup that your whole family will love.

I often make soup for dinner because it satisfies my vegetarian daughter and my meat-eating boys. They can easily add some meat to lots of the soups I make, but often with a hearty soup like creamy tomato orzo they don’t even need to.

Creamy tomato orzo is an easy soup to make. It starts with canned tomatoes and comes together with pantry staples. Dinner can be on the table in just over thirty minutes, so it’s the perfect weeknight soup.

You can also customize this soup. My son often adds hot sauce to his creamy tomato orzo. Some crushed red pepper would be great too.

And if you don’t like orzo, you can sub some ditalini (a tiny Italian pasta that my local store doesn’t have), elbows, or even rice. Or just leave it out all together (although the soup won’t be quite as filling).

How to Make Creamy Tomato Soup with Orzo:

This soup really is easy to make. If you’re new to soup making, creamy tomato orzo is a great one to start with.

It just takes two pots and about thirty minutes to whip up this delicious dinner.

Start by heating 3 tablespoons of olive oil in a large soup pot over medium heat.

When the oil is hot, add 2 cans of tomato puree and 1 can of crushed tomatoes. Then, slowly add 32 ounces of vegetable broth and bring the mixture to a boil Don’t add the broth first or it will splash around and make a mess when you add the tomatoes.

Once the mixture comes to a boil. reduce the heat and stir in your spices: 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon dried basil. You could also add some dried oregano or Italian seasoning o some crushed red pepper if you like more of a kick.

Then pour in the evaporated milk and half and half and stir until well combined. Bring the soup back up to a simmer, but do not let the pot boil over. It will make a mess. Ask me how I know. No-pone wants to clean tomato soup off their cook top.

Meanwhile, fill a medium saucepan 3/4 full with water and bring to a boil. Add the orzo and cook for about 8 minutes, until al dente. I’ve found that different brands of orzo need different cooking times, but don’t overcook because the pasta will continue cooking in the soup and you don’t it mushy.

Drain the orzo and add to soup pot.

Serve with grated parmesan cheese, if desired.

Enjoy:

My son also loves to add hot sauce. And this creamy tomato soup with orzo is delicious with a gooey grilled sandwich. Not into grilled cheese? Try a chunk off crusty bread and a fresh green salad.

Creamy tomato orzo soup makes a great weeknight dinner. But the leftovers are even better. Serve it for lunch or dinner the next day.

I don’t love to freeze cream-based soups, but creamy tomato soup with orzo will last in the fridge for up to five days.

I’d love to know how you enjoy creamy tomato soup with orzo.

Off we go!

Find more delicious soup recipes here.