You say tomato, I say this fabulous tomato orzo soup.
This recipe, adapted from Ina Garten, combines ease and sophisticated flavor into a sunny, comforting tomato soup. Serve with good bread, salad, or your favorite sandwich for a lovely and simple lunch or dinner.
There are so many wonderful tomato soup recipes out there, but for pure ease and comfort, I choose this easy tomato orzo soup recipe, adapted from living culinary goddess Ina Garten’s recipe.
You’ll also like: New England Fish Chowder and Rosemary White Bean Soup (Pasta e Fagioli)
The Special Ingredient That Makes This Tomato Orzo Soup So Good
This easy tomato orzo soup recipe is primarily distinguished by the addition of saffron. Just a small pinch gives this homey, traditional soup a fragrant, smoky-citrus zing of something special, without overpowering the tomato.
That said, if you do not love saffron, the tomato soup will still taste delicious without it. The onion, chicken broth, tomatoes, bay leaf, touch of cream, and the orzo pasta make this a wonderful tomato soup either way.
Recipe Notes: Easy Tomato Orzo Soup
Start to finish, this soup takes about 45 minutes, the majority of which is downtime as the soup simmers to perfection. Sold yet? If not, I will also add that it gets topped with homemade croutons.
How to make homemade croutons
Making homemade croutons is one of those great “not-recipe recipes.” Just tear some day-old crusty bread into pieces, toss with olive oil and a generous pinch of salt and pepper, and bake at 350 F for about 10 to 15 minutes.
Croutons will keep for several days once cooled. Store them in an airtight container. You can also see my recipe for Zuni Café’s Caesar Salad, which would be a great accompaniment.
Ingredient substitutions and notes
You need a 28-ounce can of tomatoes. I (and Ina) recommend crushed tomatoes, because I like a little chunkiness in my tomato soup. But if you like a smooth, velvety tomato soup, substitute a 28-ounce can of tomato sauce, and grate your onion instead of dicing it. Alternatively, you can blend the finished soup with an immersion blender — which I consider an essential kitchen tool. I like Bamix.
Don’t love orzo? You can substitute other small, soup-friendly pasta shapes of similar size, such as elbows, small shells, or ditalini.
Undercook the orzo shy of al dente. The pasta will finish cooking in the soup. If orzo absorbs too much liquid, they start to resemble tiny, overly-soft blimps, so you want to keep a little texture.
Storage and Freezing
This soup will keep in the refrigerator for up to three days in an airtight container, and freezes well. If you would like to freeze the soup, try to do so without the orzo. Thawed, reheated pasta tends to get gummy and absorb too much of the soup; it’s better to add the pasta before serving.
Did you make this recipe for tomato orzo soup? How did it go?
Originally published January 3, 2020. Updated March 11, 2025.
Tomato Orzo Soup (Easy)
Ingredients
For the Soup
- 3 tablespoons olive oil
- 3 cups yellow onions (about 2 onions), diced small
- 3 cloves garlic, minced
- 1 bay leaf
- 1 quart unsalted chicken stock
- 1 28-ounce can crushed tomatoes, preferably San Marzano
- 1 pinch saffron threads
- 1 tablespoon kosher salt
- 12 turns fresh-cracked black pepper
- 1/2 cup orzo pasta
- 1/2 cup heavy cream
- croutons, for serving
For the Croutons
- 4 or 5 ounce hunk of day-old crusty bread
- 3 tablespoons olive oil
- generous pinch of salt
Instructions
For the Soup
- In a large pot, heat the olive oil over medium heat. Add the onions and cook over medium-low heat until translucent and caramel brown, about 10 to 15 minutes. Stir often to prevent scorching. Add a tablespoon of water as necessary to prevent uneven browning. Tip: Now is a good time to make the croutons.
- Add the garlic and bay leaf and cook, stirring, for one minute more.
- Stir in the tomatoes, chicken stock, saffron threads, salt, and pepper. Bring the soup to a boil, then lower to a steady simmer and cook, uncovered, for 15 minutes.
- While the soup is cooking, bring a small pot of salted water to a boil and cook the orzo until very al dente, about 6 or 7 minutes. The orzo should be undercooked. Drain the orzo and add to the soup.
- Stir the cream into the soup. Return to a simmer and cook for 10 more minutes. Taste for seasoning, and serve with croutons.
For the Croutons
- Preheat the oven to 350°F. Cut or tear the bread into cubes. Toss with the olive oil and a generous pinch of salt, and roast on a sheet pan for about 10 minutes, until golden brown.
- Set aside to cool to room temperature.Tip: If the bread is fresh, it may need to cook a little longer to dry out.
Notes
Ingredient substitutions and notes
I (and Ina) recommend crushed tomatoes, because I like a little chunkiness. But if you like a smooth, velvety tomato soup, substitute a 28-ounce can of tomato sauce, and grate your onion instead of dicing it. Alternatively, you can blend the finished soup (pre-orzo!) with an immersion blender -- which I consider an essential kitchen tool. I like Bamix. Don't love orzo? You can substitute other small, soup-friendly pasta shapes of similar size, such as elbows, small shells, or ditalini. Undercook the orzo shy of al dente. The pasta will finish cooking in the soup. If orzo absorbs too much liquid, they start to resemble tiny, overly-soft blimps, so you want to keep a little texture.Storage and Freezing
This soup will keep in the refrigerator for up to three days in an airtight container, and freezes well. If you would like to freeze the soup, try to do so without the orzo. Thawed, reheated pasta tends to get gummy and absorb too much of the soup; it's better to add the pasta before serving.Nutrition
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
24 comments
Theresa B.
I made this recipe on 2/26/26 and it was delish!!!!! I made a few modifications… I do not like saffron so I left it out and I did not add the orzo. The next time I will definitely add the orzo. I added a few salad croutons, which gave it a nice crunch. Thank you for the yummy and so easy recipe!!!??
Lisa Ruland
Wonderful! I am so glad you liked it, Theresa. Thanks for the great note–and good call eliminating the saffron if you’re not a fan; it does have a flavor that stands out a bit.
Mary Templeton
This tomato/orzo soup is really high in sodium. Why add salt you’ve said unsalted chicken broth, plus there is salt in the crushed tomatoes. I would say: add salt to taste.
Lisa Ruland
Hi, Mary! Thanks for the note. I always prefer to use unsalted chicken broth so you can control the amount you added. There may or may not be salt in the crushed tomatoes, depending on which brand. But your point is very well taken! “To taste” is always the right way to go, but I find as a recipe writer, it can be somewhat vague for cooks who want to follow a recipe. Since this is based on Ina’s recipe, I listed a salt quantity, as she does.
Nancy
Super delicious!! I made it as directed, except that I threw in some baby spinach that I needed to use. My husband put bacon bits in his. AMAZING!!
Lisa Ruland
Fantastic! I am so glad you liked it. Great additions.
Chip
Judging from the dates on the other comments it seems I am more than a little late to the party. This is delicious. I was making this to freeze half. After it was done I read your comment about freezing the orzo. Oh well. It looks like I will be forced to eat this and make another batch tomorrow morning. And maybe another. I did amp up the tomato flavor with 1/2 can of paste due to the cream but it is a great recipe. Thanks.
Unpeeled
Hi, Chip! So glad you enjoyed it, and it’s always nice to have an excuse to make more! (That said, don’t worry too much about the orzo; it will still taste very good.) Thanks for the great note.
Jean
Do you think I could make this vegan with vegetable broth and vegan butter such as Miyoko’s plus some soy milk instead of heavy cream?
Unpeeled
Hi, Jean! You can easily make this vegan. Use vegetable broth as you suggest. An alternative milk will work, but cream is thicker than soy milk, so the result might be slightly thinner. That said, I don’t think it will be significant enough to worry about. Enjoy!
Jordan
Hands down simple, one of the fastest best tasting recipes. Making it a second time and doubling recipe because it was so good the first time. May add one small can of pato sauce. Gives more heat to broth. And blend. Parmesan cheese as well. Perfecto!!!!
Unpeeled
Awesome. So glad you enjoyed it! Great call on doubling the recipe 🙂
Gail
This recipe quickly became a staple in our house and we always keep the ingredients on hand so we can make it on the spur of the moment. Because my husband is diabetic, we’ve been skipping the croutons. But this last time, I made “croutons” out of halloumi cheese. It tasted great and added some additional protein to the soup. Yum!
Unpeeled
Halloumi? You are speaking my language! I love halloumi so much. What a great idea, and I’m so glad you enjoy the soup!
anna
Do you think this soup freezes well? Making freezer meals for my daughter who just became a mother. Is it best if the orzo is added when she’s ready to defrost and reheat? Thank you.
Unpeeled
Hello and congratulations! What wonderful news. I find that pasta, when added to soup, tends to keep absorbing moisture and can become gummy and overcooked. I suggest freezing the soup (this will freeze well), and bringing her a little box of orzo on the side for when she’s ready to eat it. Congratulations again on the birth of your grandchild!
Felice
This is one of my all-time favorite soups. I have been making it for years. Don’t leave out the stuff from threads. They help to give the soup it’s wonderful flavor.
Unpeeled
I am so glad that you enjoy it as well. And great tip–you are so right about the threads!
Ashley
My family loved this soup, the subtle flavor of the saffron is delicious!
Thank you for another yummy recipe.