This easy creamy tomato orzo soup comes together in less than 15 minutes, and is a great weeknight dinner. Tomato soup with basil is a classic, and this version with pasta and creme fraiche makes for a more filling version.
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Ingredients
- Tomato passata - also called strained tomatoes.
- Vegetable stock, or water and stock cubes.
- Dried basil.
- Dried orzo. This is a small type of pasta that resembles rice in appearance and size.
- Creme fraiche - gives the soup the perfect creamy consistency.
How to make creamy tomato orzo soup
Add tomato passata, orzo, basil and vegetable stock to a large pot. Bring it to a boil, reduce it to a simmer and allow it to cook covered with a lid until the orzo has cooked through, 5-10 minutes. Stir occasionally to prevent the orzo from sticking to the bottom of the pot.
When the orzo has cooked through completely, stir through the creme fraiche, and add salt and pepper to taste. Serve the soup immediately while piping hot.
Storing leftover tomato soup with orzo
As the orzo tends to absorb any liquid, this soup does not store particularly well. If you plan on having leftovers, I recommend cooking the orzo separate. Add it directly to your servings of soup, and store leftover orzo and soup in different containers. Done this way, the soup should last up to 3 days in the fridge, or 3 months in the freezer.
Frequently asked questions
What can I use instead of passata? - Tomato passata is a smooth watery tomato puree, and the base of the soup. If you don't have access to it, you can use something like a tomato based sauce, or you can roast and blend some tomatoes until smooth. The passata is a a great alternative for quick and easy tomato based dishes like these.
Can I use other types of pasta? - Yes. Any small sized pasta will do, like macaroni or fusilli.
Can I add meat or vegetables to this recipe? Absolutely! Feel free to add diced vegetables, shredded chicken or pieces of smoked sausage for a more hearty meal.
More hearty soups
- Creamy vegetable soup with tortellini
- Kale and chickpea soup with ham
- Carrot soup with ginger
- Roasted red pepper and sweet potato soup
Recipe
Creamy tomato orzo pasta
Ingredients
- 1 kg tomato passata
- 400 ml vegetable stock
- 2 tsp basil
- 200 g orzo
- 100 ml creme fraiche
- salt, pepper to taste
Instructions
- Add tomato passata, orzo, basil and vegetable stock to a large pot.
- Bring it to a boil, reduce it to a simmer and allow it to cook covered with a lid until the orzo has cooked through, 5-10 minutes. Stir occasionally to prevent the orzo from sticking to the bottom of the pot.
- When the orzo has cooked through completely, stir through the creme fraiche, and add salt and pepper to taste. Serve the soup immediately while piping hot.
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