Skip the canned variety and easily make a creamy tomato soup, made hearty with orzo pasta.
On a gray and blustery day, there’s nothing as comforting and homey as a warm bowl of cream of tomato. Cozy up to a satisfying bowl of soup. But do yourself a favor and skip the ready-made or condensed variety. It’s easy to whip up a thick creamy potage at home.
To make it that velvety smooth texture you remember from childhood, use a blender to puree the tomato mixture. You may have to work in several batches — and remember that when you’re pureeing hot liquids, never fill the pitcher more than half full and always start on the lowest speed and work your way up. 
Pour the soup back into the pot and stir in the half and half and some orzo pasta for a little more bulk.
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Tomato Orzo Soup
- Total Time: 45 minutes
- Yield: Serves 4
- Diet: Gluten-Free, Omnivore
Description
Hearty and comforting, this creamy tomato soup is elevated with orzo pasta and San Marzano tomatoes. Perfect for a chilly evening!
Ingredients
- 2 tbsp olive oil
- 2 medium carrots (peeled and chopped)
- 1 medium onion (chopped)
- 1 large clove garlic (minced)
- 1 tsp kosher salt (divided)
- 1 cans (794 ml) san marzano tomatoes with basil
- 2 cups (473 ml) low-sodium chicken broth or stock
- 1/2 tsp dried basil
- dash of red pepper flakes
- 1 tsp sugar
- 1 cups (237 ml) half and half
- 1 cups (237 ml) cooked orzo pasta
- 1/2 tsp black pepper
Instructions
- In a large dutch oven, add the olive oil and heat over medium-high heat.
- Add the carrots, onions, garlic, and 1/2 teaspoon kosher salt; stir to combine.
- Sauté the vegetables until the carrots are softened and the onions are translucent, about 8-10 minutes.
- Add the tomatoes, chicken broth, basil, red pepper flakes, and sugar.
- Crush the tomatoes with a wooden spoon to break them apart.
- Heat to boiling, then reduce heat to a low simmer; loosely cover the pot to allow steam to escape.
- Simmer for 20 minutes.
- Remove from heat.
- Working in batches, transfer the soup to a blender and puree until smooth.
- Return the soup to the pot.
- Stir in the half-and-half and orzo.
- Add an additional 1/2 teaspoon kosher salt and black pepper.
- Check the seasoning and adjust as necessary.
Notes
- For a richer flavor, roast the carrots and onions before adding them to the pot.
- If you don’t have half-and-half, you can substitute heavy cream or full-fat coconut milk for a similar creamy texture.
- Leftover soup can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 7
- Carbohydrates: 45
- Fiber: 4
- Protein: 10
- Cholesterol: 25
Frequently Asked Questions
Can I use a different type of pasta instead of orzo?
While orzo is ideal for this creamy tomato soup, you can substitute small pasta shapes like ditalini or mini shells, but adjust the cooking time accordingly.
What if I don’t have half and half for the soup?
If you don’t have half and half, you can substitute with a mix of whole milk and heavy cream or use just heavy cream for a richer texture.
How should I puree the soup without making a mess?
To safely puree the hot soup, work in batches and fill the blender no more than halfway, starting on the lowest speed and gradually increasing to avoid splattering.
