Zucchini Orzo Soup Recipe
This comforting Zucchini Orzo Soup is a vibrant and hearty dish perfect for a nutritious meal. Featuring tender orzo pasta, fresh zucchinis, and a medley of vegetables simmered in a flavorful tomato-based broth, this soup is easy to prepare and packed with wholesome ingredients. Ideal for a light lunch or dinner, it’s a delightful way to enjoy a warm bowl of garden-fresh goodness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Vegetables and Herbs
- 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 zucchinis, halved lengthwise and cut crosswise into ¼-inch slices
- ¼ cup fresh basil leaves
Pantry Items
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 teaspoon oregano
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- 6 cups low-sodium vegetable broth
- 1 (14.5-ounce) canned diced tomatoes
- ½ cup dry orzo pasta
Instructions
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, celery, and carrots, cooking them until softened, about 5-6 minutes, stirring occasionally to prevent sticking.
- Add Aromatics and Tomato Paste: Stir in the minced garlic, tomato paste, oregano, and salt. Continue to cook until the tomato paste darkens slightly and starts to stick to the bottom of the pot, enhancing the flavor through caramelization.
- Add Broth and Tomatoes: Pour in the vegetable broth and canned diced tomatoes, stirring to combine all ingredients well.
- Cook the Orzo: Bring the mixture to a boil, then add the dry orzo pasta. Reduce the heat and simmer for 5-6 minutes until the orzo is nearly tender.
- Finish Cooking with Zucchini: Add the sliced zucchini to the pot. Continue to cook for an additional 5 minutes until the zucchini is tender and the orzo is fully cooked.
- Rest and Season: Remove the pot from heat and allow the soup to rest for about 20 minutes. This resting time lets the orzo thicken the soup naturally. Taste the soup and adjust salt seasoning as desired.
- Serve: Ladle the soup into bowls and top with fresh basil leaves for a bright, herby finish. Enjoy warm.
Notes
- For a gluten-free version, substitute orzo with a gluten-free pasta or rice.
- Low-sodium broth is recommended to control sodium content; add salt gradually to taste.
- Allowing the soup to rest strengthens the flavors and thickens the consistency.
- This soup can be stored in the refrigerator for up to 4 days; reheat gently on the stovetop.
- Add a squeeze of lemon juice before serving for added brightness if desired.
Find it online: https://yumntasty.com/zucchini-orzo-soup-recipe/
