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Tomato Spinach Orzo Soup

April 30, 2018 By Kaitlin McGinn 6 Comments

30 minute Tomato Spinach Orzo Soup! Quick to make with only 7 simple ingredients but full of flavor. It’s an easy vegan weeknight meal and great even in summer topped with fresh basil!

Bowl of tomato orzo spinach soup topped with fresh basil

Sometimes it’s the simplest meals that are best! This may be super quick and easy (only 7 ingredients and 30 minutes) but it’s FULL of delicious flavor and fun texture from the orzo. I may be a bit biased since I’m a soup year-round kind of girl, but this lighter take is great all year, even if you don’t normally prefer soup in the summer. Plus it’s another great use for that beautiful, fresh basil! Topping off this soup with a small mountain of basil (if you have any available) adds so much bright, summery flavor and fresh goodness.

Tomato Orzo Soup topped with fresh basil in a bowl

This recipe is inspired by my Orzo Salad with Spinach & Tomato. I wanted to put a different twist on it using the same simple ingredients. Plus I’m pretty anxious to try this with fresh, ripe tomatoes in place of the canned tomatoes once they come in season. (If you give that a try, let me know how it goes!) And if you’re looking for more quick & easy meals, check out these 15 Best Easy Vegan Weeknight Meals! Hope you enjoy!

PS – come join The Garden Grazer on Instagram and share a photo if you make this! (Also please leave a review & star rating below if you give it a try. Your feedback is greatly appreciated – thank you!)

Tomato Soup with orzo and spinach in a bowl with spoon
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5 from 5 votes

Tomato Spinach Orzo Soup

30 minute Tomato Spinach Orzo Soup! Quick to make with only 7 simple ingredients but full of flavor. It’s an easy vegan weeknight meal and great even in summer topped with fresh basil!
Author: Kaitlin – The Garden Grazer
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Category: Soup
Cuisine: Gluten-Free Option, Oil-Free, Vegan
Servings:5 medium bowls

Ingredients

  • 1 onion
  • 3-4 cloves garlic
  • 28 oz. can diced tomatoes
  • 1/2 cup orzo pasta (uncooked)
  • 2-3 cups fresh baby spinach
  • 4 cups vegetable broth
  • 1 1/2 tsp. dried basil (or other herbs – oregano, thyme, rosemary)
  • Salt to taste
  • Recommended: fresh basil for serving

Instructions

  • Dice onion.
  • In a large stockpot over med-high heat, saute onion in 2-3 Tbsp. water/broth for about 8 minutes.
  • While onion is cooking, mince garlic.
  • Add garlic and dried basil. Saute for 1 minute.
  • Add vegetable broth and diced tomatoes with juice.
  • Cover and bring to a light boil.
  • Add orzo. Stir, reduce heat, and simmer for about 10-15 minutes or until orzo is cooked.
  • Stir in spinach during last couple minutes of cooking.
  • Salt to taste and serve with fresh julienned basil if desired.

Notes

For gluten-free, substitute the orzo with your favorite gf pasta, quinoa, or rice.
I like my soups on the thicker side, so feel free to slightly reduce the orzo if you don’t want yours as thick. (It will also keep thickening upon sitting or for leftovers since the orzo soaks up more liquid.)
For a super thick & rich tomato broth, add a 15 oz. can tomato sauce (when adding the veggie broth and diced tomatoes.)
If you’re a garlic lover, feel free to add another clove or two!
Try different variations with zucchini, garbanzo/white beans, etc.

Nutrition Per Serving (estimate)

Calories: 110kcal | Carbohydrates: 24g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Potassium: 477mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1722IU | Vitamin C: 20mg | Calcium: 106mg | Iron: 3mg
Did you make this recipe?Tag @thegardengrazer on Instagram and hashtag it #thegardengrazer. I love seeing your recreations!
Vegan tomato spinach orzo soup in a bowl with fresh basil ribbons

Enjoying this Tomato Orzo Soup? You may also like this Kidney Bean, Spinach, Orzo Soup as well! Or feel free to browse the full “Vegan Soup” recipe archives!

Filed Under: 30 Minutes or Less, Gluten-Free, Main Dish, Recipe, Soup, Vegan, WFPBNO Tagged With: basil, garlic, one pot, onion, orzo, spinach, summer, weeknight, winter

Previous Post: « Curried Orange Rice Salad
Next Post: Bedtime Golden Turmeric Milk (Vegan) »

Reader Interactions

Comments

  1. Sport1girl

    May 15, 2018 at 4:45 am

    This was really quick and very tasty. Thanks.

    Reply
    • Kaitlin | The Garden Grazer

      May 29, 2018 at 4:08 pm

      So great to hear!

      Reply
  2. K Wood

    November 7, 2018 at 1:38 pm

    I love the look of this recipe! I've had problems with vegetable broth in the past. It just doesn't taste good. Can you recommend a good brand?

    Reply
    • Kaitlin McGinn

      February 24, 2019 at 2:40 pm

      Hi! We use either “Pacific Foods” or “Field Day” brand organic vegetable broth (which we find at our local food co-op) 🙂

      Reply
  3. Dana

    March 23, 2019 at 6:56 pm

    I love this recipe! I make this a lot when friends come over because it’s vegan and corn free, so everyone can eat it. So tasty too! I always add more garlic and if I’m making a large batch for myself for multiple days I substitute the spinach for zucchini, since the spinach gets a little gross after sitting. I also add about a half a tablespoon of spicy Mrs. Dash just to give it a kick. Thanks so much for sharing!5 stars

    Reply
    • Kaitlin McGinn

      March 25, 2019 at 4:39 pm

      Hi Dana! YAY!! Love that you add more garlic, seasonings, and swap in zucchini sometimes – yum! 😀 Thanks so much for the sweet comment and taking the time to rate it. Very appreciated! Have a most beautiful week!! -Kaitlin

      Reply

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Hi, I'm Kaitlin! I share easy vegan recipes that are mostly whole food, plant-based, oil-free, & gluten-free. Learn More About Me →

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