Greek Tomato Soup with Orzo: A Bright, Cozy Recipe

Greek tomato soup with orzo is a bright, comforting soup made with tomatoes, olive oil, herbs, and small rice-shaped pasta. This Greek-inspired version balances savory oregano with lemon and finishes with feta or fresh herbs; family recipes vary, and the soup is easy to adjust to your taste.

Ingredients

2 tablespoons (30 ml) extra-virgin olive oil
1 medium yellow onion, finely diced, about 1 cup (150 g)
1 medium carrot, peeled and finely diced, about ½ cup (65 g)
1 celery rib, finely diced, about ½ cup (50 g)
3 garlic cloves, minced, about 1 tablespoon (9 g)
2 tablespoons (32 g) tomato paste
1 can crushed tomatoes, 28 ounces (794 g)
5 cups (1.2 L) low-sodium vegetable broth or chicken broth
1 teaspoon (1 g) dried Greek oregano, or regular dried oregano
1 small bay leaf
½ teaspoon (1 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) freshly ground black pepper
1 cup (170 g) dry orzo
1 tablespoon (15 ml) fresh lemon juice, plus more to taste
2 tablespoons (8 g) chopped fresh parsley or dill, for serving
½ cup (75 g) crumbled feta, for serving, optional

Instructions

Prepare the vegetables. Dice the onion, carrot, and celery into small, fairly even pieces so they soften at the same pace. Mince the garlic, measure the broth and seasonings, and open the tomatoes. This preparation takes about 15 minutes; having everything ready makes the cooking steps easier to manage.
Soften the aromatics. Warm the olive oil in a large, heavy-bottomed pot over medium heat. Add the onion, carrot, and celery and cook for about 6 minutes, stirring every minute or two, until the onion is translucent and the vegetables are beginning to soften. Stir in the garlic and tomato paste and cook for 2 more minutes. Keep the heat moderate: the garlic should smell fragrant, and the paste should darken slightly, but neither should scorch.
Simmer the tomato base. Pour in the crushed tomatoes and broth. Add the oregano, bay leaf, salt, and black pepper, then stir well and scrape the bottom of the pot to loosen any browned tomato paste. Bring the liquid to a gentle boil, then lower the heat so it simmers steadily. Cook uncovered for 15 minutes, stirring occasionally. A gentle simmer helps the flavors come together without splattering the stove.
Blend until smooth. Remove the bay leaf. Use an immersion blender to puree the soup in the pot for about 2 minutes, moving the blender around until the vegetables are blended and the soup looks smooth. Keep the blender head submerged to avoid splashes. Alternatively, let the soup cool briefly and blend it in batches in a countertop blender, filling the jar only partway and holding the lid firmly with a folded towel. Return the soup to the pot if needed.
Cook the orzo in the soup. Bring the blended soup back to a gentle simmer and stir in the dry orzo. Cook for 9 minutes, stirring frequently and scraping across the bottom so the pasta does not stick. Check the orzo near the end of cooking; it should be tender but still have a little bite. If your package gives a longer cooking time, use its timing as a guide and check the pasta regularly.
Finish and adjust. Turn off the heat and stir in 1 tablespoon (15 ml) lemon juice. Taste the soup before adding more salt: broth and feta can contribute quite a bit of saltiness. Add extra pepper, lemon, or a small splash of broth if you want a brighter or looser soup. Let it stand for 1 minute, then ladle into bowls and add parsley or dill and feta if using.

Tips

Stir once the pasta goes in. Orzo sinks and can settle against the pot, where it may stick before the rest of the soup is ready. Stir frequently during its 9-minute simmer, especially along the bottom and around the edges. If the soup becomes thicker than you like, loosen it with warm broth or water a little at a time.
Choose the right tomatoes. Crushed canned tomatoes give the soup an even texture and save chopping time. Diced tomatoes also work, though they leave a chunkier base; blend them thoroughly if you want a smooth soup. If your tomatoes taste especially sharp, a little extra olive oil or a small pinch of sugar can round out the flavor, but taste before adding either.
Use regular oregano if Greek oregano is unavailable. Greek oregano is often more pungent and earthy, but common dried oregano makes a good substitute. Start with the listed amount, then add a small pinch after simmering if you want a stronger herbal note. Fresh oregano is more delicate; use about 1 tablespoon (3 g), finely chopped, and add it near the end.
Plan for the pasta to absorb liquid. Orzo continues soaking up broth as the soup stands, so the texture will be thicker the next day. For a soup that stays brothy for several meals, cook the orzo separately and add it to each bowl. For the recipe as written, keep extra broth handy for reheating.

Serving Suggestions

Serve the soup hot in wide bowls so the orzo and toppings are easy to scoop up. A little crumbled feta adds a salty, creamy contrast to the tomatoes, while parsley or dill brings a fresh finish. Add a drizzle of olive oil and a few grinds of black pepper just before serving. Lemon wedges at the table let everyone adjust the brightness to taste.

For a simple meal, pair it with crusty bread, warm pita, or toasted sourdough for dipping. A crisp green salad with cucumber, red onion, and a lemony dressing is a fresh side; roasted vegetables also fit well when you want a more substantial spread. If serving the soup as a starter, offer smaller portions and keep the garnishes light so they do not overwhelm the tomato broth.

Variations

Make it dairy-free: Leave off the feta and finish with an extra drizzle of olive oil, chopped herbs, or a few chopped olives. The soup is already dairy-free without the optional topping. For a salty garnish, olives change the flavor more noticeably than feta, so use a modest amount.

Add beans or greens: Stir in 1 can (15 ounces/425 g) drained and rinsed white beans when you add the orzo. They make the soup heartier and soften slightly as it simmers. For greens, add 2 packed cups (60 g) baby spinach during the final minute, or stir in 1 cup (35 g) chopped kale about 5 minutes before the orzo is done so it has time to soften.

Use a chunkier base: Skip blending, or blend only half of the tomato mixture before adding the orzo. This keeps visible pieces of carrot, celery, and tomato in the finished soup. If you prefer a more rustic texture, chop the vegetables especially finely so they still fit comfortably on a spoon.

Make it spicier: Add ¼ teaspoon (0.5 g) red pepper flakes with the garlic, then taste before adding more. A pinch of smoked paprika can add a subtle smoky note, although it is not necessary for the soup’s Greek-inspired oregano-and-lemon character.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in a covered, shallow container. The soup keeps for 3–4 days in the refrigerator. As it cools, the orzo absorbs broth and becomes softer, so the soup may turn quite thick. Stir in a splash of water or broth before reheating to bring it back to a spoonable consistency.

Reheat only the portion you plan to eat, either in a saucepan over medium-low heat or in the microwave in a covered, microwave-safe bowl. Stir occasionally so it warms evenly. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer, and avoid repeatedly cooling and reheating the full batch.

For longer storage, freeze the soup for up to 2–3 months for best quality in freezer-safe containers, leaving a little room for expansion. Orzo can become softer after freezing and thawing. If you know you will freeze portions, the best texture comes from freezing the tomato base before adding orzo, then cooking fresh pasta when you reheat it. Thaw frozen soup overnight in the refrigerator or reheat it gently from frozen, adding broth as needed.

Frequently Asked Questions

Can I cook the orzo separately?

Yes. Cook it in a separate pot of salted water according to the package directions, drain it, and spoon it into bowls before ladling the hot soup over it. This is especially helpful if you expect leftovers, because the pasta will not keep absorbing broth in the storage container. If you cook it separately, the soup base may need a little less broth while it simmers; adjust the consistency before serving.

Is orzo rice or pasta?

Orzo is pasta made from wheat, even though its small, rice-like shape can be confusing. It cooks quickly and gives this soup a tender, filling texture. It is not suitable for someone avoiding gluten unless you use a clearly labeled gluten-free orzo alternative; that pasta may have a different cooking time, so follow its package directions.

Can I use fresh tomatoes instead of canned?

Yes. Use about 2 pounds (900 g) ripe tomatoes, chopped, in place of the 28-ounce (794 g) can. Fresh tomatoes vary in juiciness, so begin with the listed broth amount and add more if needed. The soup may taste less concentrated than it does with canned tomatoes, especially when fresh tomatoes are out of season; simmer the base a little longer if it tastes watery, before adding the orzo.

What can I use instead of vegetable broth?

Chicken broth works well if you do not need a vegetarian soup. Water can also be used, though the result will taste less savory; compensate by tasting carefully for salt and adding a little more olive oil, oregano, or tomato paste if needed. Choose low-sodium broth when possible so you can control the seasoning, especially if you plan to finish the bowls with feta.

Why did my soup become too thick?

Orzo releases starch as it cooks and continues absorbing liquid as it rests, so a thickened soup is normal rather than a sign that it has gone wrong. Stir in warm water or broth a few tablespoons at a time until it reaches the texture you prefer. If the pasta has become very soft after storage, gentle reheating and added broth will improve the consistency, though the orzo will not return to its original firmness.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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