Zucchini Orzo Soup Recipe

5 from 105 votes

One-pot Vegetable Orzo Soup with zucchini, carrots, celery, tomatoes, and orzo simmered in vegetable broth. About 10–15 minutes of prep.

Prep Time15

Cook Time40

Total Time55

Course: Soup

Cuisine: American

Diet: Diabetic, Low Fat, Vegan, Vegetarian

Servings:

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

US Customary - Metric

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

My Top Tip: Cut your zucchini and carrots into bite-sized pieces. This will help them cook evenly and ensure that each bite has a nice mix of veggies.

Storage: You can store your orzo vegetable soup in an airtight container in the fridge for 3-5 days. When you're ready to eat, reheat it over the stovetop until warmed through. Just keep in mind, the orzo will get mushier over time!

Nutrition

QR code

Scan code to view the full recipe on your phone.