One-Pot Creamy Tomato Orzo Soup
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!
Servings: 6
Calories: 203kcal
Ingredients
- 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
Instructions
- Coat the bottom of a large pot with the oil and place it over medium heat.
- 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.
- Stir in the garlic and cook it with the veggies for about 1 minute, until very fragrant.
- Stir in the tomatoes, broth, and oregano.
- 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.
- Stir the orzo into the soup and continue letting it simmer for about 15 minutes, until the orzo is tender.*
- 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.
- Season the soup with salt and pepper to taste and stir in the fresh basil.
- Ladle into bowls and serve.
Notes
*Let the soup simmer longer if you prefer your orzo very soft, or more briefly for al dente orzo.
Nutrition
Serving: 1.5cups (⅙ of recipe) | Calories: 203kcal | Carbohydrates: 27.4g | Protein: 4.9g | Fat: 7.5g | Saturated Fat: 2.6g | Sodium: 326mg | Potassium: 516mg | Fiber: 3.9g | Sugar: 9.5g | Calcium: 39mg | Iron: 1mg