Simple tomato and orzo soup
This tomato and orzo soup is a testament to the power of minimalism in the kitchen. It transforms a few ingredients (canned tomatoes, garlic, and pasta) into a warm, soothing bowl of soup. It's the kind of rustic cooking found in kitchens across the Mediterranean, where flavor relies on quality basics rather than complexity.
The beauty of this dish lies in its texture. As the orzo cooks directly in the tomato broth, it releases starch that naturally thickens the liquid, creating a velvety consistency that bridges the gap between a soup and a stew. Finish with a generous drizzle of good olive oil and a crack of black pepper.
Ingredients
Instructions
Sauté the aromatics: Heat the 2 tablespoons of olive oil in a medium pot over medium heat. Add the sliced garlic (and red pepper flakes, if using) and sauté gently for about 1-2 minutes. You want the garlic to soften and become fragrant without browning too much, as burnt garlic can taste bitter.
Build the broth: Pour in the entire can of diced tomatoes, including the juices. Stir well to combine with the garlic and oil. Let it bubble for 2-3 minutes to concentrate the tomato flavor slightly. Pour in the water (or broth) and bring the mixture to a rolling boil. Add a little sugar, if using.
Cook the orzo: Once the liquid is boiling, stir in the uncooked orzo. Reduce the heat to medium-low to maintain a gentle simmer. Cook uncovered for about 9-11 minutes, or until the orzo is tender but still has a slight chew (al dente). Be sure to stir frequently to prevent the pasta from sticking to the bottom of the pot.
Season and thicken: As the pasta cooks, it will absorb some of the liquid and release starch, naturally thickening the soup. If it becomes too thick for your liking, you can add a splash more water. Taste the soup and season generously with salt and freshly ground black pepper.
Finish and serve: Ladle the hot soup into bowls. Drizzle a high-quality extra virgin olive oil over the top of each serving and top with an extra crack of black pepper, optional but recommended. Serve immediately.
Notes
A grating of Parmesan or Pecorino Romano cheese right before serving adds a salty, savory kick that pairs perfectly with the acidity of the tomatoes.
If you have leftovers, note that the orzo will continue to absorb liquid in the fridge. When reheating, you will likely need to add a splash of water or broth to loosen it back into a soup consistency.
Variations
While simple is best, adding a sprig of fresh basil, thyme, or oregano during the simmering process adds a lovely layer of herbal fragrance. Remove the stems before serving.
To make this a heartier meal, you can stir in a can of drained chickpeas or white beans (cannellini) when you add the tomatoes.
For added nutrition and color, stir in a handful of baby spinach or chopped kale during the last minute of cooking. The residual heat will wilt the greens perfectly.