Can I make this soup ahead of time?

Yes! This soup tastes even better the next day. Keep in mind that the orzo will absorb liquid as it sits, so you may need to add extra broth when reheating.

Is this soup gluten-free?

Not as written, since orzo contains gluten. You can substitute gluten-free orzo or another small gluten-free pasta.

Can I make this soup oil-free?

Yes. You can sauté the vegetables in a splash of vegetable broth or water instead of olive oil.

What can I use instead of cashews?

For a nut-free option, substitute vegan heavy cream for the blended water and cashews.

How can I increase the protein?

Add extra cannellini beans, chickpeas, or serve the soup with a side of crusty whole-grain bread.

Vegetable Orzo Tomato Soup

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Creamy tomato soup full of veggies, white beans and tender orzo.

Author: Lyndsey Hiltner
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 Servings 1x
Category: Soups
Method: Stovetop
Cuisine: American
Diet: Vegan

Ingredients

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1/2 cup cashews (soaked and drained)*

1/2 cup water

2 tablespoons olive oil

half of a large onion, diced

6 cloves garlic, minced

4 stalks celery, diced

3 large carrots, diced

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 cup tomato paste

6 cups low sodium vegetable broth

1 cup orzo*

2 15 ounce cans cannellini beans

fresh herbs, vegan parmesan and lemon juice/zest to serve (optional)

serve with easy no-knead bread

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Instructions

Blend: Place the cashews and water in a high speed blender and blend until completely smooth. This may take up to 5 minutes depending on the strength of your machine. Rest the blender periodically to avoid overheating. Set aside.
Sauté: Heat the olive oil in a soup pot over medium-high heat. Add the onion and sauté for 5-6 minutes until soft and fragrant but not browned. Add the garlic, celery, carrots, Italian seasoning, salt, pepper and tomato paste to the pot and cook for an additional 5 minutes.
Simmer: Add the broth gradually until the mixture incorporates into a smooth liquid. Add the orzo and bring the whole thing to a simmer for about 10-15 minutes, stirring frequently until the orzo is soft. If needed, add a cup more of water and/or broth to get your desired consistency. Stir in the cashew cream and the beans.
Serve: Squeeze in lemon juice to taste. Serve topped with vegan parmesan cheese, herbs, and additional lemon juice and zest if desired.