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Summery Orzo Soup

A delightful and creamy orzo soup packed with fresh seasonal vegetables, perfect for a comforting meal any time of the year.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Soup Ingredients
  • 1 cup orzo pasta
  • 4 cups vegetable broth
  • 1 cup diced carrots
  • 1 cup chopped zucchini
  • 1 cup corn kernels (fresh or frozen)
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup heavy cream
  • to taste Fresh basil for garnish (optional)

Method
 

Cook the Orzo
  1. In a large pot, bring the vegetable broth to a boil. Add the orzo pasta and cook according to package instructions, usually about 8-10 minutes. Stir occasionally to prevent sticking.
Add Vegetables
  1. Once the orzo is tender, stir in the diced carrots, chopped zucchini, corn kernels, and minced garlic. Season with salt and pepper and cook for another 5-7 minutes until the vegetables are tender.
Mix in the Cream
  1. Lower the heat and stir in the heavy cream, letting the soup simmer for a few more minutes until heated through. Don’t forget to taste and adjust the seasoning if needed!
Serve
  1. Ladle the Summery Orzo Soup into bowls, garnish with fresh basil if desired, and enjoy your bowl of sunshine!

Notes

Storing leftovers: Allow the soup to cool completely before transferring it to an airtight container. In the refrigerator, it will stay fresh for about 3-4 days. If you want to keep it longer, consider freezing it; properly stored, it can last up to 3 months. When reheating, use a saucepan on the stove over low heat; add a splash of water or more broth to restore its creamy texture.