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30 30 Minutes or Less OP One Pan VG Vegetarian

Creamy Tomato Soup with Whole Wheat Orzo

5
/5
30 mins
14 Comments
Jump to Recipe
By: Rachel GurkPosted: 10/06/2014Updated: 06/15/2021

This post may contain affiliate links. Please read my disclosure policy.

This hearty creamy tomato soup with whole wheat orzo is flavorful, healthy, and easy to make. It's perfect for a chilly fall or winter day! Get the easy recipe on RachelCooks.com!

Hearty creamy tomato soup with whole wheat orzo is flavorful, healthy, and easy to make. It’s perfect for a chilly fall or winter day!

Round white bowl containing soup, garnished with shredded cheese and parsley, on blue plaid cloth.

I think we can officially say that it is full-on SOUP SEASON. Leaves are falling and jackets are out (even hats & mittens for a football game this past weekend!). I’ve been sticking with flats and fighting my boots, but it won’t be long.

I’m a little excited for fall, because I do love it, but I’m not ready for that icky season that comes after fall. We can just pretend that isn’t coming and continue to wear light coats and maybe a hat at football games.

 

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Friday night football! #hsfootball #principal #family

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And soup. I’m okay with soup — bring that on. I’m loving this soup in particular.

Round bowl of soup, with spoon and bread, on wooden tray with blue plaid cloth.

It’s thick, comforting, flavorful, and nutritious. Tangy, bright tomatoes are smoothed out with creamy Greek yogurt and whole wheat orzo is added to the mix to keep you full and satisfied.

You’ll be fueled up for hours of raking leaves. Or sitting in football stands. Or picking out pumpkins.

You could even throw this in a thermos and enjoy it WHILE you pick out pumpkins! A fall picnic–wouldn’t that be fun? This soup would be perfect for a tailgating party, too! Or try this slow cooker tomato basil soup with tortellini, one of my favorites.

Front view of soup in bowl garnished with cheese and parsley leaves.

Not only is it delicious, but it’s easy to make. If you’ve been around my site for more than 30 seconds, you’ve probably noticed that I don’t like things that are super time consuming to make. I like to eat those things, but I don’t always have the time to make them.

Maybe in 15 years you’ll start seeing some more time consuming recipes around my site, but for now, easy and delicious is what we’re going to stick with. And this soup falls perfectly into that category.

You probably have all the ingredients you need to make this soup already in your pantry and fridge. Start by sautéing chopped onions and carrots.

Close up of sauteed carrots and onions in Dutch oven, with dried herbs.

The carrots add extra vegetables and nutrition but also balance the acidic nature of the tomatoes with natural sweetness. Stir in dried herbs and then add canned diced tomatoes.

Soup in Dutch oven before blending, with wooden spoon. Pan of orzo cooking in background.

Simmer for a bit (while you cook your orzo!) and puree using a blender or immersion blender.

Closeup of blending process with immersion blender in pan.

Right before serving, you’ll stir in some cooked whole wheat orzo and creamy Greek yogurt. The yogurt adds great protein and also gives it a fantastic thick, creamy texture and flavor. If you prefer, you could substitute cooked quinoa or brown rice for the orzo.

Collage of three pictures of soup in Dutch oven in varying stages.

It’s simple, comforting, filling and warm. Everything you want in a bowl of creamy tomato soup. All that’s left to do is dig in!

Round white bowl containing soup, garnished with shredded cheese and parsley, on blue plaid cloth.

Creamy tomato soup is delicious served with warm crusty bread like this no-knead cheesy bread or homemade corn muffins.

More delicious soup recipes:

 

  • Southwest Cheese and Corn Chowder
  • Instant Pot Cauliflower Potato Soup
  • Slow Cooker Creamy Vegetable Barley Soup
  • Turkey Soup with Zucchini Noodles
  • Roasted Cauliflower Soup with Cheddar
  • Chicken Barley Soup with Kale and Butternut Squash
  • Instant Pot Chicken Noodle Soup
  • Carrot Ginger Soup (Whole 30 and vegan)
  • Creamy Chicken Enchilada Soup with Noodles

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Soup in round white bowl garnished with shredded cheese and parsley leaves.
Recipe

Get the Recipe: Creamy Tomato Soup with Whole Wheat Orzo

5 from 1 vote
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
6 servings
Print Rate Recipe
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Hearty creamy tomato soup with whole wheat orzo is flavorful, healthy, and easy to make. It’s perfect for a chilly fall or winter day!

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 small yellow onion, minced
  • 1 medium carrot, diced small or grated
  • salt and pepper to taste
  • 1 bay leaf
  • 1/2 teaspoon dried basil
  • small pinch of red pepper flakes (more to taste)
  • 3 cans (14.5 ounces each) diced tomatoes (with juice – do not drain)
  • 1 cup water
  • 1 teaspoon brown sugar
  • 3/4 cup plain nonfat Greek yogurt
  • 3/4 cup uncooked whole wheat orzo
  • optional garnishes: cheddar cheese and fresh herbs (I recommend parsley or basil)

Instructions

  • Heat oil in a large saucepan over medium heat. Add onions and carrot and season with salt and pepper. Saute until softened and onions are translucent.
  • Meanwhile, cook orzo according to directions on package.
  • To the sauteed carrots and onions, add bay leaf, basil, and red pepper flakes. Add tomatoes, water, and brown sugar. Bring to a boil (high heat), reduce to a simmer (medium-low heat) and simmer for 15 minutes or so (no exact science here, just make sure it is heated through. – if it gets too thick, just add a little more water).
  • When you’re ready to serve, remove from heat and use an immersion blender to puree until smooth. Stir in cooked orzo and Greek yogurt until combined.
  • If needed, return to low heat to reheat slightly.
  • Top with grated cheddar cheese and fresh herbs if desired.

Nutrition Information

Serving: 1of 6, Calories: 210kcal, Carbohydrates: 33g, Protein: 10g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Cholesterol: 6mg, Sodium: 102mg, Fiber: 5g, Sugar: 4g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
Did You Make This?Be sure to upload a photo & tag me at @RachelCooksBlog. I love seeing what you made!
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Disclosure: I am thrilled to be in an ongoing partnership with United Dairy Industry of Michigan.  I have been compensated by UDIM for my time to develop this recipe. All opinions are as always, my own. Find out more about why Milk Means More on Twitter, Facebook, YouTube and Pinterest
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  1. Carol+at+Wild+Goose+Tea says

    October 9, 2014 at 9:42 pm

    Love the selfie family picture. Made me smile. You certainly dressed up plain ol’ tomato soup—which is not my favorite. Leftover from Campbell tomato soup as THE only tomato soup for most of my life. BUT I would be asking for seconds on this version.

    Reply
  2. Laura @ Laura's Culinary Adventures says

    October 8, 2014 at 1:21 pm

    Yea for soup season! Looks creamy and delicious!

    Reply
  3. Medha+@+Whisk+&+Shout says

    October 6, 2014 at 5:06 pm

    Yum! This looks so creamy and I love the texture the orzo adds :)

    Reply
  4. Paula says

    October 6, 2014 at 3:56 pm

    Rachel, it worked! Thank you so much. Can’t wait to make it for my Team.

    Reply
  5. Kirsten/ComfortablyDomestic says

    October 6, 2014 at 1:42 pm

    Oh my goodness! This soup looks so hearty and fabulous! I can’t wait to make it and dredge a gooey grilled cheese half through the center!

    Reply
  6. Alaina+{Fabtastic+Eats} says

    October 6, 2014 at 12:21 pm

    This sounds sooo good! Im so excited for soup season! Love the addition of orzo, definitely trying this soon!

    Reply
  7. Phi+@+The+Sweetphi+Blog says

    October 6, 2014 at 11:34 am

    Sounds absolutely delicious, I’m all about anything ‘fall’ right now, and like you am trying to stick to flats…but I can definitely sense boot weather coming soon lol.

    Reply
  8. sarah k @ the pajama chef says

    October 6, 2014 at 11:01 am

    sounds absolutely delicious! love new twists on tomato soup.

    Reply
  9. Paula says

    October 6, 2014 at 10:37 am

    Hi. I want to print this one but the link doesn’t work. Help! It looks delicious! Thank you!

    Reply
    • Rachel Gurk says

      October 6, 2014 at 12:48 pm

      Hi Paula! Thank you SO much for letting me know. I worked with my designer and we (she, haha) got it fixed so it should be working now. For some reason, my instagram photo wants to be included in the print-out. Apologies for that…working to get that fixed too. Hope you love the soup!

      Reply
  10. denise says

    October 6, 2014 at 10:17 am

    I need this today–could you deliver?

    Reply
  11. bev @ bevcooks says

    October 6, 2014 at 10:07 am

    Uhhhhhh yes. x infinity.

    Reply
  12. Sues says

    October 6, 2014 at 7:43 am

    Mmm I love how creamy this is and that it’s bulked up with orzo! The weather in Boston is definitely calling for this right now :)

    Reply
  13. Taylor @ greens & chocolate says

    October 6, 2014 at 6:52 am

    Yay for soup season! But I agree – I’m not ready for another Minnesota winter quite yet! Love this soup – it looks perfect for a chilly fall evening!

    Reply

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