An elegant bowl of Flavorful Fire-Roasted Tomato Basil Orzo Soup begins with smoky, caramelized tomatoes and finishes with bright, aromatic basil. This refined twist on a classic blends velvety tomato broth, tender orzo, and a whisper of char for depth. Serve it as a standout starter or a light main; its balance of texture and aromatics makes it both comforting and sophisticated. For a contrasting finish, consider a simple sweet course from these best coconut dessert recipes.
Why Make This Recipe
- Effortless Yet Elegant: Minimal hands-on time but impressive, layered flavor.
- Minimal Ingredients: Pantry-friendly staples elevated by one technique—fire-roasting.
- Impressive Flavor: Charred tomatoes add umami and smokiness not found in ordinary tomato soups.
What elevates this version is the fire-roasted tomato base: it introduces a smoky backbone that complements fresh basil and creamy orzo, creating a velvety mouthfeel with lively herbal lift.
Ingredients
Base
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced (about 1 tsp)
- 4 cups fire-roasted tomatoes, coarsely chopped (canned or home-roasted) — include juices
Liquid & Pasta
- 4 cups low-sodium vegetable or chicken broth, warm
- 3/4 cup orzo pasta, rinsed
Herbs & Finish
- 1 cup fresh basil leaves, finely sliced (chiffonade)
- 2 tbsp unsalted butter, room temperature
- 1/4 cup grated Parmesan, plus extra for serving
Seasoning & Optional
- 1 tsp kosher salt, to taste
- 1/4 tsp freshly ground black pepper
- Pinch of red pepper flakes (optional)
Precision notes: use warm broth to maintain simmer; room-temperature butter blends more smoothly for a silkier finish; fresh herbs finely chopped for even distribution.
How to Make Flavorful Fire-Roasted Tomato Basil Orzo Soup
- Prepare the tomatoes: If using fresh tomatoes, halve and char under a broiler or on a hot cast-iron skillet until skins blister and edges blacken; roughly chop. If using canned fire-roasted tomatoes, skip this step.
- Mini-tip: Charred aromas should smell smoky and sweet, not bitter.
- Sauté aromatics: Heat olive oil in a heavy-bottomed pot over medium heat. Add diced onion and a pinch of salt; cook until translucent and soft (about 6–8 minutes). Add garlic and cook 30–45 seconds until fragrant.
- Sensory cue: The pan should smell sweet and savory, and the onions should become glossy, not browned.
- Deglaze and combine: Add the fire-roasted tomatoes and stir, scraping any fond from the bottom. Pour in warm broth and bring to a gentle simmer.
- Mini-tip: Deglaze the pan to capture all the caramelized flavor.
- Cook the orzo: Add rinsed orzo, stir, and simmer uncovered for 8–10 minutes, stirring occasionally, until the orzo is al dente and the broth has slightly thickened.
- Sensory cue: The liquid should reduce to a silky consistency that lightly coats a spoon.
- Finish and enrich: Remove pot from heat. Stir in room-temperature butter, grated Parmesan, and most of the basil (reserve a few leaves for garnish). Adjust seasoning with salt, pepper, and a pinch of red pepper flakes if desired.
- Mini-tip: Swirling in butter off the heat gives the soup a glossy, rounded finish without separating.
- Serve warm: Ladle into bowls and garnish with reserved basil and an extra dusting of Parmesan.
- Sensory cue: The final soup should feel silky, present a smoky tomato aroma, and offer contrasting herbaceous brightness.
How to Serve Flavorful Fire-Roasted Tomato Basil Orzo Soup
Present the soup in shallow bowls to show its texture. Spoon a small drizzle of high-quality olive oil and a few torn basil leaves on top for fragrance. For an elegant contrast, serve with thin grilled crostini rubbed with garlic, or place a small quenelle of ricotta in the center for creaminess and a photogenic swirl.
How to Store Flavorful Fire-Roasted Tomato Basil Orzo Soup
Cool the soup to room temperature within two hours. Transfer to an airtight container and refrigerate for up to 3 days. To preserve texture, store orzo-cooked soup as-is but note the pasta will continue to soak liquid; for longer storage, undercook orzo by 1–2 minutes and finish after reheating. Reheat gently over low heat, adding a splash of broth to loosen the consistency and re-stir in butter or fresh basil at the end to revive brightness.
Tips to Make Flavorful Fire-Roasted Tomato Basil Orzo Soup
- Char intentionally: If broiling tomatoes, rotate to get even blistering—this gives consistent smoky flavor.
- Control orzo texture: Rinse orzo before cooking to remove surface starch and prevent clumping.
- Finish off heat: Add butter and basil off the heat to maintain glossy texture and fresh herb aroma.
- For a lighter finish: Substitute Greek yogurt stirred in at the end for part of the butter for tang and silkiness; see a contrasting savory bowl like this cheeseburger soup for different comforting flavor profiles.
Variation (if any)
- Creamy Version: Stir in 1/2 cup heavy cream instead of butter for a richer, velvety soup.
- Spicy Smoky: Add smoked paprika and a few drops of chipotle in adobo for deeper heat.
- Mediterranean: Replace orzo with Israeli couscous and top with toasted pine nuts and torn oregano.
FAQs
How long will the soup keep in the refrigerator?
Stored in an airtight container, the soup keeps for up to 3 days. The orzo will absorb liquid over time; refresh with a splash of broth when reheating.
Can I make this soup vegetarian or vegan?
Yes. Use vegetable broth, omit the butter, and finish with olive oil; swap Parmesan for a vegan alternative or nutritional yeast for savory depth.
Can I freeze this soup?
Freezing is possible but not ideal with cooked orzo—the pasta can become mushy. Freeze without orzo for up to 3 months, then cook orzo fresh when reheating.
Conclusion
This Flavorful Fire-Roasted Tomato Basil Orzo Soup celebrates the simple act of charring for dramatic depth. Its smoky tomato base, silky orzo, and bright basil make a composed dish that reads both refined and approachable. Share photos or notes on your finished bowl and invite conversation—how would you make this dish your own? For an alternate spin on tomato-and-orzo comfort, see Tomato Orzo Soup with Spinach (Easy!) – The Garden Grazer.
Print
Flavorful Fire-Roasted Tomato Basil Orzo Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A smoky and comforting bowl of orzo soup featuring fire-roasted tomatoes and fresh basil, perfect as a light main or starter.
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 4 cups fire-roasted tomatoes, coarsely chopped (canned or home-roasted)
- 4 cups low-sodium vegetable or chicken broth, warm
- 3/4 cup orzo pasta, rinsed
- 1 cup fresh basil leaves, finely sliced
- 2 tbsp unsalted butter, room temperature
- 1/4 cup grated Parmesan, plus extra for serving
- 1 tsp kosher salt, to taste
- 1/4 tsp freshly ground black pepper
- Pinch of red pepper flakes (optional)
Instructions
- If using fresh tomatoes, halve and char under a broiler or on a hot cast-iron skillet until skins blister and edges blacken; roughly chop. If using canned fire-roasted tomatoes, skip this step.
- Heat olive oil in a heavy-bottomed pot over medium heat. Add diced onion and a pinch of salt; cook until translucent and soft (about 6–8 minutes). Add garlic and cook 30–45 seconds until fragrant.
- Add the fire-roasted tomatoes and stir, scraping any fond from the bottom. Pour in warm broth and bring to a gentle simmer.
- Add rinsed orzo, stir, and simmer uncovered for 8–10 minutes, until the orzo is al dente and the broth has slightly thickened.
- Remove pot from heat. Stir in room-temperature butter, grated Parmesan, and most of the basil. Adjust seasoning with salt, pepper, and a pinch of red pepper flakes if desired.
- Ladle into bowls and garnish with reserved basil and an extra dusting of Parmesan.
Notes
For a richer soup, stir in 1/2 cup heavy cream instead of butter. For a vegetarian option, use vegetable broth and omit the butter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg