Tomato Soup with Orzo Pasta
A hearty vegan tomato soup infused with herbs and tender orzo pasta, simmered to perfection for a cozy, filling, and flavorful bowl.
Ingredients
For the Soup:
- 5 large ripe tomatoes chopped
- 1 onion diced
- 3 garlic cloves minced
- 1 tablespoon olive oil
- 2 cups vegetable broth
- ½ cup orzo pasta
- ½ teaspoon dried basil
- ½ teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon tomato paste
- ½ cup coconut milk or cashew cream optional for creaminess
- 1 teaspoon maple syrup optional, balances acidity
For Garnish:
- Fresh basil leaves
- Drizzle of olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic; sauté until soft and fragrant.
- Stir in tomatoes, tomato paste, basil, oregano, salt, and pepper.
- Cook for 10 minutes until tomatoes break down.
- Add vegetable broth and bring to a simmer.
- Stir in orzo pasta and cook for 10 minutes until tender.
- Blend soup slightly for a creamy texture (optional).
- Stir in coconut milk and maple syrup if desired.
- Serve hot, topped with fresh basil and olive oil.
Notes
Nutritional Values (Per Serving)
- Calories: 280
- Total Fat: 8 g
- Saturated Fat: 2.5 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 8 g
Vitamins and Minerals (Per Serving)
- Vitamin A: 40%
- Vitamin C: 48%
- Iron: 10%
- Calcium: 7%
- Potassium: 17%
Additional Notes / Tips
- Don’t overcook the orzo — it should be tender but not mushy.
- Add spinach or kale for bonus nutrition and color.
- A squeeze of lemon before serving brightens everything beautifully.
- For a spicy twist, toss in a pinch of red pepper flakes.
- This soup freezes like a dream — meal prep level: professional.