This Creamy Tomato Orzo Soup is easy to make and loaded with flavor.  It's the perfect meal on a cold winter day!
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5 from 6 votes

Creamy Tomato Orzo Soup

This Creamy Tomato Orzo Soup is easy to make and loaded with flavor.  It's the perfect meal on a cold winter day!
Cook Time35 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Keyword: orzo, soup, tomato
Servings: 6 servings
Calories: 201kcal
Author: David

Ingredients

  • 1 Tbsp olive oil
  • 1 medium yellow onion chopped
  • 1 tsp garlic minced
  • ½ Tbsp brown sugar
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 2 28-oz. cans crushed tomatoes (preferably San Marzano variety), undrained
  • 2 cups low-sodium chicken stock see note
  • ¼ cup Parmesan cheese grated
  • cups orzo pasta cooked
  • 1 6-oz. container plain Greek yogurt
  • {for topping} feta cheese
  • {for topping} fresh basil chopped

Instructions

  • Using a Dutch oven or large saucepan, add olive oil and place over medium heat. Once hot, add onion and saute, stirring occasionally, for 4-5 minutes.
  • Add garlic, brown sugar, salt, pepper, basil and oregano; stir and continue cooking for 2-3 more minutes.
  • Add tomatoes, chicken stock and Parmesan cheese. Bring to a simmer and cook uncovered for 15-20 minutes, stirring occasionally.
  • Meanwhile, cook the orzo pasta according to package instructions; set cooked pasta aside.
  • Using an immersion blender, blend the soup until smooth. Stir in cooked orzo pasta and Greek yogurt.
  • Before serving, garnish with feta cheese and fresh basil.

Notes

2 cups of chicken stock yields a fairly thick soup, but that's how I personally like it. Feel free to add up to 4 total cups of stock to thin this soup out a bit...it's your choice!

Nutrition

Calories: 201kcal | Carbohydrates: 32g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 481mg | Potassium: 178mg | Fiber: 1g | Sugar: 2g | Vitamin A: 0.7% | Vitamin C: 1.8% | Calcium: 7% | Iron: 5%