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Creamy Tomato Orzo Soup

This soup is rich, creamy, and full of tomato flavor. The orzo cooks right in the soup, making it a little more filling without turning it into a pasta dish.
Prep Time10 minutes
Cook Time20 minutes
Keyword: creamy tomato soup, orzo soup
Servings: 6 servings

Equipment

Ingredients

  • 2 tablespoons unsalted butter
  • 2 teaspoons olive oil
  • 1 1/2 cups chopped yellow onion
  • 1/2 cup chopped shallots
  • 2 28-ounce cans crushed tomatoes (I love Bianco Dinapoli)
  • 2 cups whole milk plus more as needed
  • 1 1/3 cups heavy cream
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup dry orzo pasta
  • Freshly grated Parmesan cheese for serving
  • Fresh parsley for garnish (optional)

Instructions

  • In a large Dutch oven or soup pot, melt the butter with the olive oil over medium-low heat.
  • Add the chopped onion and shallots. Cook for 10–12 minutes, stirring occasionally, until soft and translucent.
  • Stir in the crushed tomatoes, whole milk, heavy cream, saffron (if using), red pepper flakes, salt, and black pepper.
  • Bring to a gentle simmer over medium heat, then reduce to low. Simmer uncovered for 25–30 minutes, stirring occasionally.
  • Add the dry orzo directly to the soup. Continue simmering for approximately 10–12 minutes, stirring frequently, until the orzo is tender.
  • If the soup becomes too thick, add a splash of milk or broth until you reach your desired consistency.
  • Taste and adjust the seasoning as needed.
  • Ladle into bowls and finish with freshly grated Parmesan and parsley.