This tomato orzo soup is a family favorite. The silky tomato broth is brimming with tender orzo pasta, finished with a crunchy buttery cheddar toast and garnished with fresh basil and Parmesan. Comfort food at its best.
Soup season is here!
This tomato orzo soup feels like a giant cozy hug in a bowl. A silky tomato broth envelops orzo pasta and is topped with crunchy cheesy toast bites—an instant family favorite.
For us, it’s practically always soup season, but as fall approaches and temperatures drop, serving soup feels even more fitting.
Fall is my favorite season: crisp leaves, cool nights, bonfires—and bowls of warm soup. This recipe hits all those cozy notes.
The base of this soup is wonderfully simple—olive oil, garlic and tomato paste—borrowed from a favorite comfort-food recipe. The result is rich, smooth and deeply flavorful despite the minimal ingredients.
The texture is a highlight: a silky tomato broth, tender orzo, and crisp, buttery cheddar toast. The combination feels part soup, part ultra-creamy pasta—almost risotto-like—making it hearty and satisfying for cool evenings.
Here are the simple standouts:
- Silky tomato broth
- Tender orzo pasta
- Crispy, crunchy cheddar toasts
- Fresh basil and grated Parmesan
This is the kind of dinner that feels perfect for fall: cozy, quick, and comforting.
Tomato Orzo Soup
Tomato Orzo Soup with Crunchy Cheddar Toasts
1
15 mins
15 mins
30 mins
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Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- Kosher salt and pepper, to taste
- 6 tablespoons tomato paste
- 1 tablespoon cooking sherry
- 5 to 6 cups chicken or vegetable stock
- 1 ½ cups uncooked orzo pasta
- Fresh herbs for garnish
- Parmesan cheese, for sprinkling
Crunchy Cheddar Toasts
- 2 tablespoons unsalted butter
- 1 small baguette, sliced into rounds
- 1 cup freshly grated cheddar cheese
Instructions
- Heat a saucepan over medium heat and add the olive oil. Add the garlic with a generous pinch of salt and pepper and cook, stirring, for about 1 minute.
- Add the tomato paste and cook, stirring, for 1 to 2 minutes to deepen the flavor.
- Pour in the sherry and 5 cups of stock. Stir until the tomato paste is fully dispersed and the mixture is smooth. Bring to a simmer, then add the orzo. Cook, stirring often to prevent sticking, for 10 to 15 minutes until the orzo is tender and the soup has thickened slightly. If you prefer a thinner broth, stir in the remaining cup of stock until you reach the desired consistency.
- Taste and adjust seasoning with salt and pepper.
- Ladle into bowls, top with fresh basil and grated Parmesan, place a cheddar toast on top, and serve.
Crunchy Cheddar Toasts
- Melt the butter in a skillet over medium heat. Add the baguette slices and cook on one side until golden, about 2 to 3 minutes, then flip.
- Top the browned side with grated cheddar and cook until the cheese melts and the other side becomes golden and crisp. Remove and set atop the soup when serving.
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