Vegetable Orzo Soup with Carrot and Celery
A brothy vegetable soup with small pasta, aromatic vegetables, dried herbs, and a parsley finish.
Ingredients
Soup
- 1 tablespoon extra-virgin olive oil plus more for serving, optional
- 1 medium onion diced
- 1 large carrot diced
- 1 large celery rib diced
- 1 garlic clove minced
- 1/2 teaspoon dried basil or thyme
- 2 teaspoons all-purpose flour
- 4 cups low-sodium vegetable broth plus more as needed
- 1 1/4 teaspoons salt or less to taste
- 1 cup dry orzo pasta
- 2 tablespoons fresh parsley chopped
- Ground black pepper to taste, optional
- Parmesan cheese grated, for serving, optional
Instructions
Cook the Soup
- Heat olive oil in a soup pot over medium-high heat. Cook onion, carrot, and celery for 5 minutes until beginning to soften.
- Stir in garlic, dried basil or thyme, and flour. Cook for 1 minute, stirring until fragrant and evenly coated.
- Gradually stir in 4 cups broth and salt to taste. Bring to a boil in about 3–5 minutes, reduce heat, cover, and simmer for 5 minutes.
- Add dry orzo and simmer uncovered for 8–10 minutes, or the package timing, until tender. Stir frequently along the bottom of the pot.
- Remove from heat, add parsley, and adjust seasoning. Add broth as needed and divide into 4 bowls; serve with optional pepper, olive oil, and Parmesan.
Notes
- Keep chilled leftovers for no more than 3 days.
- Add liquid when warming and heat the soup to 165°F.