Enjoy a bowl of this cozy, hearty Vegan Orzo Soup this soup season! This creamy, flavorful vegan soup recipe is the perfect recipe to make on a chilly night.
Soup season has arrived and I'm ready for it. As the weather cools down outside, I crave cozy, comforting recipes that warm the soul.
I've been on a big soup kick lately and love having a few different soup options to make. Besides this orzo soup recipe, I love making this Vegan Cream of Mushroom Soup, Potato and Cabbage Soup and this Vegan White Bean Soup that I shared recently is so good.
This Vegan Orzo Soup is easy to make and filled with lots of vegetables like fresh spinach.
To create a creamy dairy-free orzo soup, adding a can of coconut milk creates a creamy vegan soup. The soup won't taste like coconut at all. The coconut milk also helps to balance out the soup and acidity of the tomatoes.
How to make this soup
In a large pot, add heat olive oil and sauté the onion and carrot until softened. Next add in the garlic and cook until fragrant, about 1 minute.
Next add in crushed tomatoes, coconut milk, broth, Italian seasoning, orzo, salt and pepper and stir.
Raise the heat to medium-high and bring the soup to a boil, then reduce heat and simmer for 15-20 minutes, stirring occasionally.
Once the orzo is cooked and tender, stir in the spinach. Cook for a minute or two just until the spinach is wilted.
Taste and adjust the seasonings, adding more salt and pepper if needed.
Frequently Asked Questions
How to serve the soup
My favorite way to serve this creamy vegan orzo soup is to top the soup with a little vegan pesto. The pesto elevates this veggie orzo soup to the next level.
The pesto isn't necessary but it adds another layer of flavor to the soup and I hight recommend it if you have some vegan pesto. I love the vegan cashew and kale pesto from Trader Joe's.
I also love serving the soup with a crusty loaf of bread. Soup and bread go so well together.
How long does the soup keep for
This soup will keep for up to 3-4 days in an airtight container in the refrigerator. As the orzo sits, it will continue to absorb liquid and thicken up. If the soup is too thick when you go to reheat the soup, simply add more water or broth to loosen up the soup.
Can I freeze the soup?
The soup freezes really well. Soup is one of my favorite things to make ahead and freeze. To reheat, thaw the soup overnight and reheat on the stovetop or in the microwave when you’re ready to eat the soup.
Can the recipe be made gluten-free?
For a gluten-free orzo soup recipe, simply swap out the regular orzo pasta for a gluten-free orzo pasta.
More recipes like this one
If you love making a big batch of soup, be sure to check out these soup and stew recipes as well.
- Slow Cooker Vegan Taco Soup
- Vegan Instant Pot Spilt Pea Soup
- Venezuelan Black Bean Soup
- Vegan Irish Stew
- Vegan Irish Vegetable Stew
- Sweet Potato Lentil and Chickpea Stew
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Vegan Orzo Soup
Creamy Vegan Orzo Soup with vegetables is a hearty, comforting soup recipe that's perfect for the cooler months.
Ingredients
- 1 Tablespoon Olive Oil
- 1 yellow onion, diced
- 1 large carrot, sliced
- 3 garlic cloves, minced
- 1- 28 ounce can diced tomatoes
- 1- 15 ounce can light coconut milk
- 4 cups vegetable broth
- 2 teaspoons Italian seasoning
- 1 cup uncooked orzo
- salt and pepper to taste
- 4 cups spinach
For serving
- Bread sliced
- Vegan pesto
Instructions
- In a large pot, add heat olive oil over medium and sauté the onion and carrot until softened., about 4-6 minutes.
- Next add in the garlic and cook until fragrant, about 1 minute.
- Next add in diced tomatoes, coconut milk, broth, Italian seasoning, orzo, salt and pepper and stir.
- Raise the heat to medium-high and bring the soup to a boil, then reduce heat and simmer for 15-20 minutes, stirring occasionally.
- Once the orzo is cooked and tender, stir in the spinach. Cook for a minute or two just until the spinach is wilted.
- Taste and adjust the seasonings, adding more salt and pepper if needed.
- Serve warm with vegan pesto and bread.
Notes
This soup will keep for up to 3-4 days in an airtight container in the refrigerator. As the orzo sits, it will continue to absorb liquid and thicken up. If the soup is too thick when you go to reheat the soup, simply add more water or broth to loosen up the soup.
The soup freezes really well. To reheat, thaw the soup overnight and reheat on the stovetop or in the microwave when you’re ready to eat the soup.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 347Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 3mgSodium: 825mgCarbohydrates: 46gFiber: 7gSugar: 7gProtein: 12g
Nutrition information is just an estimate per serving.
Happy Cooking!
Jeni
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