Description
A cozy, weeknight-easy tomato soup that cooks in one pot and gets silky-light body from parmesan and (optional) milk. Orzo adds gentle chew so every spoonful feels satisfying, while basil and black pepper keep it bright. Pantry-friendly, budget-friendly, and great for leftovers.
Ingredients
2 tbsp extra-virgin olive oil
1 small yellow onion, finely diced
2 garlic cloves, minced
2 tbsp tomato paste
1 can (28 oz) crushed tomatoes (San Marzano–style preferred)
4 cups low-sodium vegetable broth (plus more as needed)
¾ cup dry orzo
½ tsp kosher salt, plus more to taste
¼ tsp freshly ground black pepper, plus more for serving
½ tsp sugar or honey (optional, to balance acidity)
½ cup finely grated parmesan, plus more for serving
¼–½ cup whole milk or half-and-half (optional)
½ cup chopped fresh basil (loosely packed), plus leaves for garnish
Lemon wedges, for serving (optional)
Instructions
Sauté base (3–4 min): Heat oil over medium. Add onion + pinch of salt; cook until translucent.
Bloom flavor (1–2 min): Stir in garlic until fragrant. Add tomato paste; cook until deep brick-red and glossy.
Build soup (5 min): Add crushed tomatoes and broth; stir to dissolve paste and bring to a lively simmer.
Cook orzo (8–10 min): Stir in orzo, ½ tsp salt, and pepper. Simmer gently, stirring often, until orzo is just tender.
Balance & body (2–3 min): Taste; add sugar/honey if sharp. Stir in parmesan to melt; add milk/half-and-half if using.
Finish (off heat): Fold in chopped basil. Add a squeeze of lemon if you like. Ladle into bowls and top with more parmesan, basil, and black pepper.
Notes
Must-have: tomatoes, broth, orzo, parmesan, basil, salt/pepper. Flexible: milk/cream, sugar/honey, lemon.
Use low-sodium broth so you can season perfectly at the end.
GF option: use gluten-free orzo or stir in cooked rice at the end.
Leftovers thicken; loosen with a splash of broth when reheating.
Variations: lemony herb (add zest/juice of ½ lemon + dill/parsley); spicy chipotle (1 tsp minced chipotle + touch of honey/lime); extra-creamy (more parmesan + splash evaporated milk).
Make ahead: chop aromatics and grate cheese 1–2 days early.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: soup recipes
- Method: One-pot stovetop
- Cuisine: Italian-inspired