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Vegetable Orzo Soup Recipe

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4.7 from 47 reviews

A hearty and flavorful Vegetable Orzo Soup combining tender vegetables, savory broth, and delicate orzo pasta. This comforting soup is perfect for a nutritious lunch or dinner and can be customized with fresh herbs and cheese for extra richness.

Ingredients

Base Ingredients

  • 1 tablespoon butter or olive oil
  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 1 cup chopped celery
  • 4 garlic cloves, minced

Vegetables & Seasonings

  • 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

Additional Ingredients

  • 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)
  • Kosher salt and freshly ground black pepper, to taste
  • Freshly grated Parmesan cheese, for serving (optional)

Instructions

  1. Heat Base Vegetables: In a large pot, heat butter or olive oil over medium heat. Add the chopped onions, carrots, and celery, cooking for 10 minutes until the vegetables soften and begin to release their aroma.
  2. Add Aromatics: Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant and well combined with the base vegetables.
  3. Add Main Ingredients: Add the cubed potatoes, diced tomatoes with their juices, vegetable broth, Worcestershire sauce, brown sugar, Italian seasoning, seasoned salt, and celery salt. Stir to combine and bring the mixture to a rolling boil.
  4. Cook Orzo and Vegetables: Stir in the dry orzo pasta, reduce the heat to a simmer, and let cook for 30 minutes, or until the orzo is al dente and the vegetables are tender.
  5. Add Corn and Season: In the last 5 minutes of cooking, add the frozen sweet corn. Taste the soup and adjust seasoning with kosher salt and freshly ground black pepper as needed.
  6. Finish with Fresh Herbs and Acid: Remove the pot from heat and stir in the chopped fresh parsley. Optionally, add fresh lemon juice or apple cider vinegar to balance and brighten the flavors.
  7. Serve: Ladle the soup into bowls and garnish with freshly grated Parmesan cheese if desired. Serve warm.

Notes

  • Use olive oil instead of butter to keep the soup dairy-free and add a slight fruity flavor.
  • Vegetable broth quantity can be adjusted to achieve desired soup thickness; use 7 cups for a thinner soup and 6 cups for a thicker consistency.
  • For a vegan version, omit the Parmesan cheese or use a plant-based alternative, and ensure Worcestershire sauce is vegan-friendly or substitute with soy sauce.
  • Adding lemon juice or apple cider vinegar at the end brightens the flavors and balances sweetness from the carrots and brown sugar.
  • Seasoned salt and celery salt add extra depth; if unavailable, increase regular salt and add a pinch of celery seed or powder.

Find it online: https://sweetworldtastes.com/vegetable-orzo-soup-recipe/