Tomato, basil & orzo soup


An easy, filling and delicious soup

5 mins

30 mins

285 kcals

serves 4



I’ve been trying to cook soup more for easy lunches as it’s so handy to make in big batches and just reheat, but I do often find that I’m hungry an hour after eating it unless I’ve had bread with it! That’s why I tried out this tomato, basil and orzo soup. The orzo just adds a little more texture and filling power.

I nearly always use chopped tomatoes in soups, as generally I don’t have the time to roast fresh tomatoes and I think the results using chopped are often just as good, if not better!

A real key to  good tasting tomato soup is getting the level of salt right- once it’s blended try it, and if it tastes a little dull, try adding a few more grinds of salt- it’s amazing what a difference it makes when you get it just right- it just gives it that lift and brings out all of the flavours!

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Tomato, basil & orzo soup

  • Author: Pip Payne
  • Total Time: 35 minutes
  • Yield: 4 1x


An easy, filling and delicious soup

Syns: none


  • 2 tins chopped tomatoes
  • 2 carrots (washed but unpeeled and roughly chopped)
  • 2 cloves garlic (chopped finely)
  • 1 onion (peeled and diced (pre-chopped frozen onion is also perfect!))
  • 1 litre vegetable stock
  • 1 large handful fresh basil leaves
  • 1 tsp oregano
  • 225 g orzo
  • salt and pepper (read the note above about salt levels- it’s key!)
  • low calorie cooking spray or spray oil


  1. In a large, deep pan, fry the onion and garlic using low calorie cooking spray/spray oil for 2-3 minutes until the onion has softened
  2. Add the tinned tomatoes, vegetable stock, oregano and carrots and simmer, uncovered, on a low heat for 30 minutes
  3. In the meantime, cook the orzo according to the packet instructions
  4. Season the soup, throw in the fresh basil, and blend using a hand blender or in a food processor until the soup is nice and smooth
  5. Stir in the drained orzo
  6. Season to taste with salt and pepper and serve with a little extra fresh basil


Grated parmesan on top of this is also lovely, and a few dried chilli flakes add a nice kick

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes

3 thoughts on “Tomato, basil & orzo soup”

  1. Absolutely love this recipe. It’s so tasty and very filling. I love to add a bit of Parmesan to mine. Another fab recipe Pip 😊

  2. Yes, you can freeze this. You may find that the orzo swells up more and you might just want to add some extra hot vegetable stock when you reheat it.

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