Tomato, Orzo and Dill Soup

5 from 4 votes

Tomato, Orzo and Dill Soup

Make a soup people will remember—this comforting and hearty Tomato, Orzo and Dill Soup is really a meal, just top with a little fresh Parmesan to complete.

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: American

Servings: People

Author: Katie Workman

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.

Notes

Substitutions for Tomato Orzo Soup

You could also use rice or any cooked grain instead of the orzo, and basil or oregano instead of the dill. 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.

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