Zucchini Orzo Soup

2 bowls of soup with spoon and fresh torn basil.

5 from 101 votes

This Orzo soup recipe is full of veggies, including zucchini, carrots, and tomatoes. It's made with all vegetarian ingredients - perfect for meatless Monday!

Course Soup

Cuisine American

Diet Diabetic, Low Fat, Vegan, Vegetarian

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 178kcal

Author Yumna Jawad

Equipment

Ingredients

2 tablespoons olive oil
1 medium yellow onion chopped
3 celery stalks cut crosswise into ¼-inch slices
3 carrots halved lengthwise, and cut crosswise into ¼-inch slices
2 garlic cloves finely chopped
2 tablespoons tomato paste
1 teaspoon oregano
1 teaspoon salt
½ teaspoon black pepper
6 cups low-sodium vegetable broth
1 14.5 ounce canned diced tomatoes
½ cup dry orzo
2 zucchinis halved lengthwise and cut crosswise into ¼-inch slices
¼ cup fresh basil leaves

Instructions

In a large pot, heat the olive oil over medium heat. Add the onion, celery and carrot, and cook until softened, 5-6 minutes.
Stir in the garlic, tomato paste, oregano and salt, and cook until the tomato paste is darkened and starting to stick to the bottom of the pot.
Stir in the vegetable broth and diced tomatoes.
Bring to a boil, then add the orzo and simmer until almost tender, 5-6 minutes. Add the zucchini and cook until the zucchini is tender and the orzo is fully cooked, 5 minutes more.
Remove from heat and allow to rest until the orzo thickens, about 20 minutes. Taste and season with additional salt if necessary. Serve topped with fresh basil.

Video

Notes

Tip: Cut the carrots and zucchini into uniform bite-size pieces to avoid some pieces being over or underdone.

Nutrition