Description
This Tomato Orzo Soup is a comforting and flavorful dish perfect for any season. Combining caramelized onions, aromatic garlic, saffron, and hearty crushed tomatoes with tender orzo pasta and a splash of cream, this easy recipe delivers a rich and satisfying meal. Served with homemade crunchy croutons, this soup balances texture and taste in every bowl.
Ingredients
Soup Ingredients
- 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 Ingredients
- 4 or 5 ounce hunk of day-old crusty bread
- 3 tablespoons olive oil
- Generous pinch of salt
Instructions
- Prepare the Soup Base: In a large pot, heat the olive oil over medium heat. Add the diced onions and cook over medium-low heat, stirring often, until they become translucent and caramel brown, about 10 to 15 minutes. Add a tablespoon of water if needed to prevent uneven browning and scorching.
- Add Aromatics: Stir in the minced garlic and bay leaf and cook for 1 more minute to release their fragrance.
- Combine Liquids and Seasoning: Add the crushed tomatoes, unsalted chicken stock, saffron threads, kosher salt, and freshly cracked pepper to the pot. Bring the mixture to a boil, then reduce to a steady simmer. Let it cook uncovered for 15 minutes to meld the flavors.
- Cook the Orzo: While the soup simmers, bring a small pot of salted water to a boil. Cook the orzo pasta until very al dente, about 6 to 7 minutes, so it remains slightly undercooked. Drain and set aside.
- Finish the Soup: Add the cooked orzo to the soup. Stir in the heavy cream, return the soup to a gentle simmer, and cook for an additional 10 minutes. Taste and adjust seasoning if necessary.
- Make the Croutons: Preheat the oven to 350°F (175°C). Cut or tear the day-old bread into cubes. Toss the cubes with olive oil and a generous pinch of salt. Spread them on a baking sheet and roast for about 10 minutes until golden brown and crisp. If the bread is fresh, it may require a slightly longer roasting time to dry out completely. Let cool to room temperature.
- Serve: Ladle the warm soup into bowls and top with crunchy homemade croutons. Enjoy!
Notes
- Cooking onions slowly at medium-low heat helps develop deep flavor through caramelization.
- The saffron threads add subtle earthy and floral notes; be sure to use a pinch for best results.
- Undercooking the orzo before adding it to the soup prevents it from becoming mushy during the final simmer.
- Using day-old bread for croutons ensures they get perfectly crisp without becoming too hard.
- You can substitute vegetable stock to make this soup vegetarian, but it will alter the flavor slightly.
- Store leftover soup separately from croutons to keep croutons crunchy.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
