Quick Facts
Time: 30 minutes • Yield: Serves 4–5 • Skill: Easy • Method: One-pot stovetop • Diet: Vegetarian, GF-option
Introduction
Tomato Soup doesn’t have to be plain or fussy. This version folds orzo right into a silky tomato base so every spoonful feels like a hug—brothy yet creamy, with parmesan melting in and basil to brighten. The timing is tight and dependable, so you can get dinner on the table in half an hour without sacrificing flavor. If you love Fall Soup Recipes or keep a list of go-to Soup Ideas, this one earns a permanent spot: the texture is plush, the flavor is balanced, and the ingredients are pantry-friendly. Whether you’re cooking for kids, meal-prepping lunches, or just need something genuinely comforting after a long day, this is the bowl that shows up for you.
If you love tomato soups with real body and bright flavor, this one earns a permanent spot.
Why You’ll Love It
- Weeknight-easy: one pot, simple steps, consistent timing.
- Flexible: add greens, beans, or make it a Roasted Tomato Basil Soup riff.
- Balanced flavor: bright tomato, savory cheese, pepper warmth.
- Leftovers that shine: thickens pleasantly; revives with a splash of stock.
Tomato Soup with Parmesan & Orzo
Ingredients
Equipment
Method
- Heat olive oil over medium. Add onion (and celery, if using) with a pinch of salt; cook 3–4 minutes until softened.
- Stir in garlic for 30 seconds. Add tomato paste; cook 1–2 minutes until darkened and fragrant.
- Add blended tomatoes, tomato sauce, and 4 cups broth; stir smooth and bring to a simmer.
- Add orzo, salt, pepper, and red pepper flakes if using. Simmer gently, stirring often, 8–10 minutes until orzo is al dente.
- Stir in parmesan until melted. Add milk if desired. Taste and adjust seasoning; add sugar if needed.
- Fold in basil off heat. Adjust with broth to desired thickness or simmer a few minutes to thicken.
- Ladle into bowls; garnish with parmesan, basil, pepper, and a drizzle of olive oil. Serve with lemon wedge.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
- 2 tbsp extra-virgin olive oil
- 1 small onion, finely chopped
- 1 rib celery, finely chopped (optional, for gentle savoriness)
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 can (14.5 oz) diced tomatoes, blended smooth (or use crushed)
- 1 can (14.5 oz) tomato sauce (plain)
- 4–5 cups low-sodium vegetable broth
- ¾ cup dry orzo
- ½ tsp kosher salt, to start (adjust to taste)
- ¼ tsp freshly ground black pepper
- Pinch red pepper flakes (optional)
- ½ cup very finely grated parmesan, plus more to finish
- ¼ cup half-and-half or whole milk (optional)
- ½ cup chopped fresh basil
- 1 tsp sugar (only if needed)
- Olive oil, lemon wedges, and extra basil for serving
What each ingredient does:
Oil: carries aroma. Onion/celery: savory backbone. Garlic: punch. Tomato paste: roast-y depth. Tomato duo: layered tomato flavor. Broth: body and balance. Orzo: satisfying bite. Salt/pepper/flakes: seasoning + controlled heat. Parmesan: umami + silk. Milk: optional creaminess. Basil: fresh lift. Sugar: tames sharp acidity. Lemon: bright finish.
Pro tip: Grate parmesan ultra-fine so it melts in quickly and evenly.
Substitutions & Swaps
- Aromatics: use shallot instead of onion for a sweeter profile.
- Pasta: small shells or ditalini work; for GF, choose gluten-free orzo or add cooked rice at the end.
- Dairy: for a dairy-light bowl, skip milk and finish with extra-virgin olive oil and basil.
- Veg boost: stir in baby spinach during the last minute; it wilts instantly.
- Protein: white beans or chickpeas turn it into a full dinner without changing the flavor profile.
Equipment Notes
A medium Dutch oven (4–5 qt) is ideal for steady simmering; a heavy bottom prevents scorching. Use a wooden spoon to keep the orzo moving during the first few minutes; a Microplane helps melt parmesan seamlessly. Keep a ladle handy for serving and a measuring cup of warm broth to adjust thickness.
Step-By-Step
- Start the base: Heat olive oil over medium. Add onion (and celery, if using) with a pinch of salt; cook 3–4 minutes until softened.
- Bloom & deepen: Stir in garlic for 30 seconds. Add tomato paste; cook 1–2 minutes until darkened and fragrant.
- Liquids in: Add blended tomatoes, tomato sauce, and 4 cups broth; stir smooth and bring to a simmer.
- Pasta time: Add orzo, salt, pepper, and red pepper flakes if using. Simmer gently, stirring often, 8–10 minutes until al dente.
- Creamy finish: Stir in parmesan until melted. Add milk if you want extra silk. Taste; add sugar only if it’s sharply acidic.
- Herb & balance: Fold in basil off heat. Adjust with more broth for a soupier bowl, or simmer 1–2 minutes to thicken.
- Serve: Ladle into bowls; top with parmesan, basil leaves, pepper, and a thread of olive oil. Lemon wedge on the side for brightness.
Doneness cues: Orzo tender with slight bite; soup coats the spoon; surface glossy with tiny melted cheese specks.
Make-Ahead, Storage & Reheating
- Make-ahead: chop aromatics and grate cheese up to 2 days ahead.
- Fridge: store 3–4 days; it will thicken—perfect for a next-day “Spaghetti Soup” vibe.
- Freeze: freeze tomato base up to 3 months; add fresh orzo when reheating.
- Reheat: low heat on stovetop; add broth and a squeeze of lemon to wake up the flavors.
How to Lighten / Make It Creamy
- Lighten: skip milk; add extra basil and lemon; use 1 tbsp oil.
- Creamy: blend 1 cup of hot soup and stir back in, or whisk in ¼ cup yogurt off heat (temper first).
Toppings, Garnishes & Finishes
- Crunch: simple olive-oil croutons or toasted almonds.
- Fresh: basil, parsley, or thinly sliced scallions.
- Tang/Heat: lemon, white wine vinegar, or chili crisp.
Sides & Pairings
Serve with grilled sourdough, a peppery arugula salad, or roasted asparagus. Drinks can stay light and crisp: sparkling water with lemon, or a bright, unoaked white if you’re pouring.
Scaling the Recipe
To double, use at least a 6-qt pot and stir orzo more frequently for even cooking. If halving, check pasta 1–2 minutes earlier. For batch cooking, cool the base quickly before refrigerating; cook fresh orzo when serving for best texture.
Nutrition & Dietary Notes
The soup brings balanced carbs, moderate protein (boost with beans), and antioxidants from tomatoes. Contains dairy; for dairy-free, skip milk and use a dairy-free hard cheese-style topper or lean on basil and olive oil. Gluten-free paths: GF orzo or rice.
Troubleshooting
- Flavor feels flat: add ¼ tsp salt and a squeeze of lemon; finish with basil.
- Too thick: add warm broth gradually until it loosens.
- Grainy cheese specks: grate finer or stir in off heat so it melts smoothly.
- Pasta overcooked: refresh with broth and a handful of fresh chopped herbs for texture.
FAQs
Can I use canned soup as a base? You can, but the timing and salt level change; start with low-sodium and add orzo sparingly.
Is fresh basil required? Dried works in the simmer; add a little fresh parsley at the end for brightness.
Can I roast the tomatoes first? Yes—roast canned whole tomatoes with a drizzle of oil at 425°F for 20 minutes for a deeper Roasted Tomato Basil Soup tone.
What if I only have spaghetti? Break into short pieces to create a Spaghetti Soup feel; stir often so it doesn’t stick.
Can I add vegetables? Yes—spinach, diced zucchini, or carrots all play nicely; sauté firm veg with the onion.
Variations
- Basil-Pesto Finish: Swirl in 1 tbsp pesto per bowl.
- Smoky Paprika: Add ½ tsp smoked paprika with the tomato paste.
- Veg-Packed: Add 1 cup small-diced zucchini and a handful of spinach at the end for a Tomato Vegetable Soup direction.
Chef Notes / Test Kitchen Tips
The move that changes everything is stirring orzo frequently for the first 3 minutes—it prevents sticking and gives an even, silky body to the soup. Keep the simmer gentle; a hard boil can split dairy and make the pasta blow out. Most batches are perfect between 20–24 minutes total cook time once liquids go in.
Conclusion
When time is tight, this Tomato Soup with Parmesan & Orzo delivers reliable comfort with bright tomato flavor, silky body, and a satisfying bite from the pasta. It holds beautifully for lunches and quick dinners all week. Make it once, then save it to your rotation—you’ll reach for it any time soup season calls.
If this bowl hit the spot, save it and check out our simple soups for your next chilly evening.
