Orzo and Tomato Soup
A quick, wholesome soup featuring tender orzo pasta, chickpeas, and rich tomato broth, topped with fragrant basil pesto. Perfect for a nourishing, plant-based meal that’s ready in just 30 minutes.
Equipment
- 1 large saucepan
- 1 chopping board
- 1 sharp knife
- 1 wooden spoon or spatula
- Measuring Spoons
- Measuring jug
- Digital kitchen scales (recommended)
Ingredients
- 2 tbsp olive oil
- 1 medium onion chopped
- 2 medium celery sticks chopped
- 2 small garlic cloves crushed
- 1 tbsp tomato purée
- 400 g chopped tomatoes canned
- 400 g chickpeas canned, drained and rinsed
- 150 g orzo pasta
- 700 ml vegetable stock
- 2 tbsp basil pesto store-bought or homemade
Instructions
- Preparing the Ingredients: Begin by gathering all your ingredients and equipment to ensure a smooth cooking process. Chop one medium onion finely so it cooks evenly. Wash and dice two celery sticks into small pieces to add texture and freshness to the soup. Crush two small garlic cloves using a garlic crusher or the flat side of a knife, ensuring the garlic releases its aromatic oils. Have all ingredients measured and ready to save time later.
- Sautéing the Vegetables: In a large saucepan or deep pot, heat one tablespoon of olive oil over medium heat. Once warmed, add the chopped onion and celery. Stir gently and allow them to soften over 10 to 15 minutes. This slow cooking process brings out the natural sweetness of the vegetables and creates a rich base for your soup. Stir occasionally to prevent sticking and burning.
- Infusing with Garlic: When the vegetables have softened and turned translucent, add the crushed garlic to the pan. Stir continuously for about one minute. This helps release the garlic’s fragrant flavor without burning it, which could create a bitter taste. Ensure the garlic is evenly distributed with the onion and celery mixture.
- Adding the Tomato Base: Next, incorporate one tablespoon of tomato purée into the pan. Stir thoroughly to coat the softened vegetables, allowing the tomato purée to cook slightly and develop a deep flavor. Then, pour in 400 grams of chopped tomatoes from a can. Stir to combine and allow the mixture to simmer gently for a few minutes, letting the tomatoes break down and meld with the aromatics.
- Building the Soup Foundation: Drain and rinse one can of chickpeas (approximately 400 g) to remove excess liquid. Add them to the saucepan, mixing well to integrate them into the tomato base. Then pour in 700 ml of vegetable stock. Stir carefully to ensure all ingredients are evenly distributed. Bring the mixture to a gentle boil over medium heat. This will combine the flavors and prepare the soup for cooking the pasta.
- Cooking the Orzo Pasta: Add 150 grams of orzo pasta to the boiling soup. Stir well to prevent the pasta from clumping together. Reduce the heat to a simmer and cook uncovered for about 6 to 8 minutes, or until the orzo is tender but still retains a slight bite (al dente). Stir occasionally to keep the orzo from sticking to the bottom of the pan and to ensure even cooking.
- Seasoning the Soup: Once the orzo is cooked, taste the soup and season it according to preference. Add salt and freshly ground black pepper gradually, tasting as you go. This step is important to balance the sweetness of the tomatoes with the savory flavors from the vegetables and chickpeas.
- Finishing Touch with Pesto: In a small bowl, combine the remaining tablespoon of olive oil with two tablespoons of basil pesto. Stir this mixture gently into the soup just before serving. This will add a burst of herbal freshness and richness to the dish, elevating its flavor profile and aroma.
- Serving and Presentation: Ladle the soup into warm bowls, ensuring each serving contains a balanced mix of broth, orzo, chickpeas, and vegetables. Drizzle any extra pesto mixture on top for visual appeal and an added flavor boost. Serve immediately with a slice of crusty bread on the side to create a comforting, satisfying meal.
- Enjoy and Store: Enjoy your Orzo and Tomato Soup fresh for the best taste. If you have leftovers, allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. For meal prep, the soup can be portioned and reheated gently on the stovetop or in the microwave.
Notes
- Use good-quality olive oil for the best flavor and nutritional benefits.
- For richer taste, allow the soup to simmer for a few extra minutes so the flavors meld together.
- Homemade basil pesto adds freshness, but store-bought works well for convenience.
- Adjust the consistency of the soup by adding extra vegetable stock if needed.
- Use a non-stick or heavy-bottomed saucepan to prevent sticking and ensure even cooking.
