Tomato, Orzo, and Dill Soup
Updated Dec 23, 2025
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Make a soup people will remember — this comforting and hearty Tomato, Orzo, and Dill Soup is really a meal; just top it with a little fresh Parmesan to complete.
Do you forget about tomato soup? I do. These days, when there is soup on the menu, whether it’s at one of those soup and sandwich joints or any number of restaurants, there are often more adventurous items on offer, like Thai lemongrass curry soup or Moroccan lentil soup. Tomato soup seems sort of humble next to these choices, maybe old-fashioned, but then again, you can never go wrong with Creamy Tomato Soup.
According to several sources, though, tomato soup is the number two soup sold in supermarkets in the U.S., right behind good old chicken noodle. And recently I had a really good tomato at a friend’s house, and it reminded me how comforting and wonderful it was. So I got back on the tomato soup wagon, and have been playing around with versions since then. This tomato dill soup recipe with orzo is perfect for those who want tomato soup and those who want an elevated option.
Serve this soup with Classic Caesar Salad, Pan con Tomate, or Caprese Garlic Bread.
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Why you’ll love this family favorite recipe!
This is the kind of tomato soup that really is a meal, especially if you give it a good sprinkle of cheese on the top. You could also use all fresh tomatoes, or some fresh and some canned, each of which will give the soup a different character.
Now that we’re all on the same tomato soup page, you might want to join me for a bowl of Creamy Tomato Soup or Roasted Tomato Gazpacho—two tomato soups on the opposite ends of the spectrum from one another, each perfect in its own way.
Tomato, Orzo, and Dill Soup Ingredients
- Olive oil – For sauteeing the aromatics.
- Chopped onion, Carrots, and Garlic cloves – Sauteed together create a very flavorful base for the soup.
- Crushed tomatoes – Whichever brand works, as long as it is crushed tomatoes.
- Chicken broth – You can use vegetable broth to make it vegetarian.
- Dried orzo – cook according to package directions
- Fresh dill – For a fresh and bright flavor.
- Parmesan cheese – Everything is better topped with parmesan.
- Salt and Pepper – To taste
How to Make Tomato Soup with Dill and Orzo
- Sauté the aromatics: In a large soup pot sauté the onions, carrots, and garlic in olive oil.
- Simmer the soup: Add the tomatoes and broth to the pot, bring to a simmer, and continue to gently simmer, uncovered, for 20 minutes.
- Blend and Finish: With a food processor or immersion blender puree until smooth. Stir in the cooked orzo and dill. Taste and adjust the seasonings.
- Serve: Serve hot, with Parmesan and additional minced dill.
Substitutions & Variations
- If you want something gluten-free or want to avoid the orzo try using rice or any cooked grain instead of the orzo.
- You can always use basil or oregano instead of the dill.
- If you want to make it more hearty and vegetable packed you could add some chopped fennel and/or some chopped celery when you add the carrots (I love both of these additions, but in the interest of keeping the recipe as easy and streamlined as possible, I am just mentioning them as optional). If you use fennel, and have some fresh fronds from the top, those can be minced for a lovely finishing garnish as well.
- And if you like a chunkier soup, skip the pureeing before the orzo and dill are added, and just ladle it up homey-style. Using vegetarian broth will result in a purely vegetarian, even vegan (skip the Parmesan), soup.
Storage
This Tomato Dill and Orzo Soup will stay good in the fridge for about 5 days. Store in the fridge, reheat, and enjoy.
What to Serve With Tomato Orzo Dill Soup
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Tomato, Orzo, and Dill Soup
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 medium carrots (peeled and chopped)
- 3 garlic cloves (minced)
- 1 28-ounce can crushed tomatoes
- 3 cups vegetable or chicken broth
- Kosher salt and freshly ground black pepper (to taste)
- ½ cup dried orzo (cooked according to package directions)
- 1 tablespoon minced fresh dill (plus more for sprinkling)
- freshly grated Parmesan cheese (for serving, optional)
Instructions
- Heat the oil in a large soup pot over medium heat. Add the onions, carrots and garlic and sauté for 5 minutes, not allowing the vegetables to brown.
- Add the tomatoes, and broth to the pot, turn the heat to high, and bring to a simmer. Reduce the heat to medium-low and continue to gently simmer, uncovered, for another 20 minutes.
- Very carefully transfer the soup in batches to a food processor blender and puree until smooth, or use an immersion blender and puree right in the pot (or not, if you want a chunky soup). Stir in the cooked orzo and dill. Taste and adjust the seasonings.
- Serve hot, with Parmesan and additional mince dill, if desired.
