Vegetable Orzo Tomato Soup

This vegetable orzo tomato soup is hearty, comforting, and full of plant-based goodness. Made with fresh vegetables, creamy beans, and a savory tomato broth, it's an easy vegan dinner that's both nourishing and delicious.

If you're looking for a healthy vegan soup recipe that's filling, flavorful, and easy to make, this vegetable orzo tomato soup checks every box.

Made with simple pantry staples and fresh vegetables, it reigns supreme among nutritious plant-based soups the whole family will love.

If you love tomato soups as much as we do, you'll also want to check out our pumpkin tomato soup.

Ingredients You'll Need

• Cashews: Blended cashews add natural creaminess and body to the soup, creating a rich, velvety texture without dairy.
• Olive oil: Used for sautéing, olive oil adds richness and helps develop deep, savory flavor in the vegetables.
• Onion+Garlic: Provides a flavorful aromatic base that adds natural sweetness and depth to the soup.
• Celery: Adds subtle earthiness and crunch while building classic soup flavor alongside the onion and carrots.
• Carrots: Bring natural sweetness, color, and extra nutrients, balancing the acidity of the tomatoes.
• Italian seasoning: A blend of dried herbs that adds classic Mediterranean flavor and enhances the tomato broth.
• Salt: Essential for seasoning and bringing out the natural flavors of all the ingredients.
• Black pepper: Adds gentle heat and depth without overpowering the soup.
• Tomato paste: Concentrates tomato flavor, thickens the broth, and provides a rich, slightly sweet and tangy base.
• Low sodium vegetable broth: Forms the foundation of the soup while allowing better control over overall saltiness.
• Orzo: A small pasta that adds heartiness and makes the soup more filling while absorbing the flavorful broth.
• Cannellini beans: Provide plant-based protein, fiber, and a creamy texture, making the soup satisfying and nourishing.

Why You'll Love This Soup

• Comforting and cozy: Warm, hearty, and perfect for chilly days or when you need an easy comfort meal.
• Creamy without dairy: Blended cashews create a rich, velvety texture while keeping the soup completely vegan.
• Hearty and filling: Orzo and cannellini beans make this soup satisfying enough for a full meal.
• Packed with vegetables: Loaded with carrots, celery, onion, and garlic for flavor and nutrition in every bite.
• One-pot friendly: Simple ingredients and minimal cleanup make this recipe great for busy weeknights.

How to Make Vegetable Orzo Tomato Soup (step-by-step)

Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.

Begin by sautéing the onions in a large pot until soft. Add the remaining veggies, spices and tomato paste to the pot. Cook for an additional 5 minutes.

Add the vegetable broth to the pot and stir in the orzo.

Bring soup to a boil and reduce heat to a simmer. Simmer for 10-15 minutes or until the orzo is tender.

Stir in the blended cashew cream and white beans. Heat everything through and serve.

Recipe Tips and Tricks

Here are a few tips to make your soup as delicious as possible:

1. Soak the cashews ahead of time: Soaking ensures they blend smoothly and create a creamy texture without any graininess. Short on time? Soak in hot water for 15-30 minutes.
2. Blend cashews until completely smooth: A high-speed blender will give you the creamiest result and help thicken the soup evenly.
3. Stir frequently after adding pasta: This helps keep the orzo from sticking to the bottom of the pot.
4. Adjust thickness as needed: If the soup thickens too much, simply add more vegetable broth or water before serving.
5. Season at the end: Taste and adjust salt and pepper after everything is cooked, especially since broth and beans vary in saltiness.
6. Make it your own: Swap in different vegetables, add spinach or kale at the end, or increase beans for extra protein.
7. Storage tip: The soup thickens as it sits. Add a splash of broth when reheating to restore the original consistency.

Nutrition Highlights

1. Plant-based protein: Cannellini beans and cashews provide satisfying protein to help keep you full and energized.
2. High in fiber: Beans, vegetables, and orzo contribute plenty of fiber, supporting digestion and long-lasting fullness.
3. Heart-healthy fats: Olive oil and cashews supply healthy unsaturated fats that support heart health.
4. Rich in vitamins and minerals: Carrots, celery, onions, and tomatoes deliver vitamins A and C, potassium, and antioxidants.
5. Naturally dairy-free and vegan: Creamy texture without cream makes this soup suitable for plant-based and dairy-free diets.
6. No cholesterol: Like all plant-based meals, this soup contains zero dietary cholesterol.
7. Balanced and nourishing: A satisfying mix of carbohydrates, protein, and fats makes this soup a complete, comforting meal.
8. Lower sodium option: Using low-sodium vegetable broth helps keep sodium in check without sacrificing flavor.

Frequently Asked Questions

Ingredients Substitutions and Swaps

1. Cashews: For a nut-free option, use soaked sunflower seeds or blend an extra can of white beans with a bit of broth for creaminess. You can also use dairy-free heavy cream.
2. Olive oil: Replace with vegetable broth or water to make the soup oil-free.
3. Onion: Yellow or white onion both work well. In a pinch, use leeks or shallots for a milder flavor.
4. Garlic: Use 1 teaspoon garlic powder per clove if fresh garlic isn't available.
5. Celery: Substitute diced fennel or additional carrots for a similar aromatic base.
6. Carrots: Swap with parsnips, sweet potato, or butternut squash for a slightly different sweetness.
7. Italian seasoning: Use a mix of dried basil, oregano, and thyme if you don't have a pre-made blend.
8. Tomato paste: Replace with crushed tomatoes or tomato sauce (reduce broth slightly to maintain thickness).
9. Vegetable broth: Any vegetable broth works, but low sodium is best so you can control the seasoning.
10. Orzo: Use gluten-free orzo, small pasta, rice, quinoa, or couscous (note: couscous is not gluten-free).
11. Cannellini beans: Great substitutes include navy beans, great northern beans, or chickpeas.

Recipe Variations

Here are a few ways you can mix up this recipe to suit your diet and/or preferences:

1. Gluten-Free: Swap the orzo for gluten-free orzo, small rice pasta, or cooked rice. Add it near the end to prevent overcooking.
2. Higher Protein: Add an extra can of cannellini beans or stir in chickpeas or lentils for a more protein-packed soup.
3. Extra Veggies: Add spinach, kale, zucchini, green beans, or diced bell peppers. Leafy greens can be stirred in during the last few minutes of cooking.
4. Spicy: Add red pepper flakes or a pinch of cayenne for a little heat.
5. Oil-Free: Sauté the vegetables in vegetable broth or water instead of olive oil.
6. Nut-Free: Replace the cashew cream with dairy-free heavy cream.
7. Creamier: Increase the amount of blended cashews slightly or stir in a splash of unsweetened plant-based milk at the end.
8. Herb-Forward: Finish with fresh basil or parsley for a bright, fresh flavor boost.
9. Low-Carb: Skip the orzo and add extra vegetables or cauliflower rice instead.

What to Serve with this Soup

Here are a few of our favorite recipes to pair with this vegetable orzo tomato soup:

• easy no-knead bread
• vegan garlic butter rolls
• vegan cobb salad
• vegan blt salad with avocado and tempeh bacon
• snap pea salad with lemon vinaigrette

Storage

Refrigerator: Store cooled soup in an airtight container for up to 3-4 days. When reheating, do so gently on the stovetop or in the microwave, stirring occasionally. You may need to add a splash of water or broth to loosen the soup.

Freezer: Soup can be frozen for up to 1 month. Portion it into freezer-safe containers, leaving a little room at the top for expansion. Tip: Freeze the soup without any fresh herbs or dairy/nondairy cream toppings. Add them fresh when reheating.

Reheating: Thaw in the fridge overnight for best results. Reheat slowly over medium heat, stirring occasionally. Add a splash of broth or water if it has thickened.

Make-Ahead Tip: You can prep the soup base (without orzo) up to 3 days in advance and cook the orzo fresh when ready to serve, to keep it from becoming too soft.

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