This tomato orzo soup is creamy, delicious, and easy to make! Made with rich coconut milk and fresh basil, it's super comforting and perfect as a starter or light meal!
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, diced (about 1 cup carrots)
- 1 medium celery stalk, diced (about ½ cup celery)
- 4 garlic cloves, minced
- 3 (14 ounce or 400 gram) cans crushed tomatoes
- 3 cups vegetable broth
- 1 teaspoon dried oregano
- ¾ cup dried orzo
- 1 cup full-fat coconut milk
- Salt & pepper, to taste
- ¼ cup chopped fresh basil
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Coat the bottom of a large pot with the oil and place it over medium heat.
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Give the oil a minute to heat up, then add the onion, carrots, and celery. Sweat the veggies for about 5 minutes, stirring often, until they begin to soften up.
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Stir in the garlic and cook it with the veggies for about 1 minute, until very fragrant.
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Stir in the tomatoes, broth, and oregano.
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Raise the heat and bring the mixture to a boil. Lower the heat and allow the soup to simmer for 20 minutes, stirring occasionally, until slightly thickened.
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Stir the orzo into the soup and continue letting it simmer for about 15 minutes, until the orzo is tender.*
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Stir in the coconut milk, simmer the soup for a minute more, then remove the pot from heat. You can also thin the soup with a little broth or water if it's thicker than you'd like it at this point.
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Season the soup with salt and pepper to taste and stir in the fresh basil.
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Ladle into bowls and serve.
*Let the soup simmer longer if you prefer your orzo very soft, or more briefly for al dente orzo.