Easy One-Pot Tomato Orzo Soup
A warm, hearty, and creamy tomato soup with tender orzo pasta, perfect for a quick and satisfying meal. Its simplicity and rich flavor make it a family favorite.
Ingredients
- 1 tbsp olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 28 oz crushed tomatoes canned
- 4 cups vegetable broth low sodium
- 0.5 cup orzo pasta
- 0.5 cup heavy cream
- 0.25 cup fresh basil chopped
- salt to taste
- black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Stir in crushed tomatoes and vegetable broth. Bring the mixture to a simmer.
- Add orzo pasta and cook according to package directions, usually 8-10 minutes, stirring occasionally to prevent sticking.
- Once orzo is tender, reduce heat to low and stir in heavy cream. Heat through for 2-3 minutes, but do not boil.
- Remove from heat, stir in fresh basil, and season with salt and black pepper to taste. Serve hot.
Notes
For a richer flavor, use chicken or vegetable broth. Add a pinch of red pepper flakes for a subtle kick if you like a bit of heat. Serve with crusty bread or a grilled cheese sandwich for a complete meal.