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Serves 4Prep 15 minCook 25 minTotal 40 min

Ingredients

• Olive oil: Provides the cooking fat for the vegetables.
• Onion and carrot: Create sweetness and savoury depth.
• Garlic: Add after the vegetables have softened to prevent burning.
• Tomato paste: Concentrates the tomato flavour and gives the soup a deeper colour.
• Chopped tomatoes: Use a good-quality 400g can. Crushed tomatoes can also be used.
• Vegetable stock: Use low-salt stock where possible so the final seasoning can be controlled.
• Orzo: This rice-shaped pasta cooks directly in the liquid.
• Double cream: Gives the soup its creamy finish. Single cream or an unsweetened plant-based alternative can be substituted.
• Spinach: Adds colour and a small amount of texture. Baby kale is an acceptable substitute.
• Parmesan and basil: Optional finishing ingredients that add salt, savoury flavour and freshness.

Method

1. Prepare the vegetables. Finely dice the onion and carrot. Mince the garlic. Measure the tomato paste, oregano, chilli flakes, stock and orzo before cooking begins.
2. Soften the onion and carrot. Place a large saucepan or Dutch oven over medium heat. Add the olive oil, onion, carrot and a pinch of salt. Cook for 5–6 minutes, stirring periodically, until the onion is translucent and the carrot has started to soften.
3. Add the garlic and seasoning. Stir in the garlic, tomato paste, oregano, chilli flakes and black pepper. Cook for 1–2 minutes. The tomato paste should darken slightly, but the garlic should not brown.
4. Add the tomatoes and stock. Pour in the chopped tomatoes and vegetable stock. Stir firmly across the base of the pan to loosen any tomato paste. Bring the liquid to a controlled simmer.
5. Cook the orzo. Add the dry orzo. Stir immediately, then continue cooking uncovered for 9–11 minutes. Stir every minute or so, paying particular attention to the base and corners of the pan. The orzo should be tender but retain slight resistance when bitten.
6. Finish the soup. Reduce the heat to low. Stir in the double cream and spinach. Cook for 1–2 minutes, until the spinach has wilted and the cream is fully incorporated. Do not subject the cream to prolonged rapid boiling.
7. Season and rest. Remove the pan from the heat. Stir in the Parmesan and basil, if using. Check the seasoning. Leave the soup for 3 minutes before serving. If it has become thicker than required, add hot stock or water, one tablespoon at a time.
8. Serve. Ladle into warm bowls. Finish with black pepper, a small amount of Parmesan and basil. Serve immediately.

Creamy Tomato Orzo Soup (Vegetarian One-Pot)

A complete meal can be prepared in one pot. This creamy tomato orzo soup combines a tomato-based broth, small pasta, vegetables, leafy greens and a moderate quantity of cream. The method requires no separate pasta pan.

Orzo cooks directly in the soup and releases starch as it simmers. This produces a thicker, smoother texture without blending. The recipe is vegetarian when made with vegetable stock and Parmesan.

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Ingredients

The recipe uses common supermarket ingredients. Use a wide, heavy-based saucepan or Dutch oven so the orzo cooks evenly and does not collect in a concentrated layer at the base.

• Olive oil: Provides the cooking fat for the vegetables.
• Onion and carrot: Create sweetness and savoury depth.
• Garlic: Add after the vegetables have softened to prevent burning.
• Tomato paste: Concentrates the tomato flavour and gives the soup a deeper colour.
• Chopped tomatoes: Use a good-quality 400g can. Crushed tomatoes can also be used.
• Vegetable stock: Use low-salt stock where possible so the final seasoning can be controlled.
• Orzo: This rice-shaped pasta cooks directly in the liquid.
• Double cream: Gives the soup its creamy finish. Single cream or an unsweetened plant-based alternative can be substituted.
• Spinach: Adds colour and a small amount of texture. Baby kale is an acceptable substitute.
• Parmesan and basil: Optional finishing ingredients that add salt, savoury flavour and freshness.

Method

1. Prepare the vegetables. Finely dice the onion and carrot. Mince the garlic. Measure the tomato paste, oregano, chilli flakes, stock and orzo before cooking begins.

2. Soften the onion and carrot. Place a large saucepan or Dutch oven over medium heat. Add the olive oil, onion, carrot and a pinch of salt. Cook for 5–6 minutes, stirring periodically, until the onion is translucent and the carrot has started to soften.

3. Add the garlic and seasoning. Stir in the garlic, tomato paste, oregano, chilli flakes and black pepper. Cook for 1–2 minutes. The tomato paste should darken slightly, but the garlic should not brown.

1. Add the tomatoes and stock. Pour in the chopped tomatoes and vegetable stock. Stir firmly across the base of the pan to loosen any tomato paste. Bring the liquid to a controlled simmer.

2. Cook the orzo. Add the dry orzo. Stir immediately, then continue cooking uncovered for 9–11 minutes. Stir every minute or so, paying particular attention to the base and corners of the pan. The orzo should be tender but retain slight resistance when bitten.

3. Finish the soup. Reduce the heat to low. Stir in the double cream and spinach. Cook for 1–2 minutes, until the spinach has wilted and the cream is fully incorporated. Do not subject the cream to prolonged rapid boiling.

4. Season and rest. Remove the pan from the heat. Stir in the Parmesan and basil, if using. Check the seasoning. Leave the soup for 3 minutes before serving. If it has become thicker than required, add hot stock or water, one tablespoon at a time.

5. Serve. Ladle into warm bowls. Finish with black pepper, a small amount of Parmesan and basil. Serve immediately.

Recipe

Creamy Tomato Orzo Soup

Classification: Vegetarian soup
Yield: 4 servings
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Cuisine: Italian-inspired
Equipment: Large saucepan or Dutch oven, wooden spoon, chef’s knife, measuring jug

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 1 medium carrot, finely diced
• 3 garlic cloves, finely minced
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• ¼ teaspoon chilli flakes, optional
• 1 x 400g can chopped tomatoes
• 750ml vegetable stock, plus extra if needed
• 200g dry orzo
• 120ml double cream
• 100g baby spinach
• 30g finely grated Parmesan, plus extra to serve
• 2 tablespoons chopped fresh basil, plus extra to serve
• ¾ teaspoon fine salt, or to taste
• ¼ teaspoon black pepper, or to taste

Instructions

1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion, carrot and salt. Cook for 5–6 minutes until softened.
3. Add the garlic, tomato paste, oregano, chilli flakes and black pepper. Cook for 1–2 minutes.
4. Add the chopped tomatoes and vegetable stock. Bring to a simmer.
5. Stir in the orzo. Cook uncovered for 9–11 minutes, stirring frequently, until the pasta is tender.
6. Stir in the double cream and spinach. Cook for 1–2 minutes until the spinach wilts.
7. Remove from the heat. Add the Parmesan and basil. Rest for 3 minutes.
8. Adjust the consistency with additional hot stock or water. Serve.

Tips

• Stir regularly: Orzo contains starch and can adhere to the bottom of the pan as the liquid reduces.
• Use a gentle simmer: A rapid boil can reduce the liquid too quickly before the pasta is cooked.
• Add cream near the end: This prevents unnecessary separation and keeps the texture smooth.
• Check before adding salt: Parmesan, stock and canned tomatoes may already contain sodium.
• Serve promptly: The orzo continues absorbing liquid after cooking. The soup will become thicker as it stands.
• Adjust leftovers: Add stock or water when reheating to restore a soup-like consistency.
• Use low-salt stock: This provides greater control over the final flavour.

The direct-cook orzo method is also used in comparable one-pot tomato orzo preparations from Connoisseurus Veg and Nora Cooks. The quantities and ingredient combination above are independently specified for this recipe.

Variations

• Vegan: Replace the double cream with unsweetened oat cream, cashew cream or full-fat coconut milk. Omit Parmesan or use a vegan alternative. Confirm that the vegetable stock is vegan.
• More protein: Add one drained and rinsed 400g can of cannellini beans during the final 5 minutes of cooking.
• Extra vegetables: Add diced courgette, chopped mushrooms or finely sliced red pepper with the onion and carrot.
• More heat: Increase the chilli flakes or add a small amount of smoked paprika.
• Greener finish: Replace the spinach with chopped kale. Add it 4–5 minutes before the end of cooking so it has time to soften.
• Dairy-free but not vegan: Use a dairy-free cream alternative and omit the Parmesan.

Storage

Allow the soup to cool promptly, then transfer it to a covered container and refrigerate for up to 3 days. Reheat in a saucepan over low to medium heat, stirring regularly. Add stock or water until the desired consistency is restored.

Freezing is possible, but the orzo may soften and the cream may produce a less uniform texture after thawing. For best results, freeze portions before adding the cream and Parmesan. Defrost in the refrigerator, reheat gently and finish with the dairy ingredients immediately before serving.

FAQ

Can I make creamy tomato orzo soup vegan?

Yes. Use vegetable stock, replace the double cream with an unsweetened plant-based cream and omit the Parmesan. Cashew cream provides a neutral, thick finish. Full-fat coconut milk works but may introduce a mild coconut flavour.

Why did my soup become too thick?

Orzo continues to absorb liquid during cooking and while the soup rests. Stir in hot vegetable stock or water in small quantities until the required consistency is reached. Reheat gently if necessary.

Can I use rice instead of orzo?

Rice can be used, but it does not cook at exactly the same rate and releases starch differently. Use a short-grain white rice and check the liquid level during cooking. The final texture will be closer to a rice soup than an orzo soup.

Is this recipe gluten-free?

Standard orzo is made from wheat and is not gluten-free. Use a certified gluten-free orzo alternative and check the labels on the vegetable stock, tomato paste and Parmesan.

Can I use milk instead of double cream?

Whole milk can be used, but the soup will be less rich and less stable at high heat. Add it at the end and avoid boiling. Single cream is a closer substitute.

What should I serve with this soup?

Serve with crusty bread, garlic toast or a simple green salad. A sharp side salad is suitable because the soup is creamy and moderately rich.