Dinner

Summery Orzo Soup with Feta, Olives, and Roasted Vegetables Recipe

Name: Summery Orzo Soup with Feta, Olives, and Roasted Vegetables Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 2 tbsp olive oil; 4 garlic cloves, crushed; 2 tbsp tomato purée; 2 tsp dried oregano; 350g roasted vegetables (such as peppers, zucchini, aubergine, and tomatoes); 1.2 litres vegetable stock; 200g orzo pasta; 200g can sweetcorn, drained; 100g feta cheese; 75g pitted green olives, roughly chopped; Small handful of parsley, finely chopped; 1 lemon, zested; Freshly ground black pepper, to taste; Pinch of sugar

ByLuna Ryder November 24, 2025November 24, 2025

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Introduction

This summery orzo soup is a bright and comforting dish, packed with roasted vegetables, sweetcorn, and Mediterranean flavors. Topped with a tangy feta and olive mixture, it’s perfect for a light lunch or a cozy dinner.

A white bowl is filled with three layers: the bottom layer is a red-orange broth with small pieces of yellow corn, beige orzo pasta, red bell peppers, and dark brown mushrooms, creating a rich, chunky texture. The middle layer visibly consists of more solid vegetables and pasta ingredients mixed throughout the soup. On top, there is a thick heap of crumbled white cheese with bits of green herbs sprinkled inside, adding a fresh texture and color contrast. The bowl is placed on a white plate with a green checkered pattern around the edge, and a silver spoon rests inside the bowl on the right side. The setting includes a green cloth napkin on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil
4 garlic cloves, crushed
2 tbsp tomato purée
2 tsp dried oregano
350g roasted vegetables (see recipe below)
1.2 litres vegetable stock
200g orzo
200g can sweetcorn, drained
100g feta
75g pitted green olives, roughly chopped
Small handful of parsley, finely chopped
1 lemon, zested

Instructions

Step 1: Heat the olive oil in a saucepan over medium heat. Add the crushed garlic and cook for 2 minutes until fragrant.
Step 2: Stir in the tomato purée, dried oregano, and a pinch of sugar. Reduce the heat if needed and cook for 4–5 minutes until the purée is caramelised and darkened.
Step 3: Add the roasted vegetables, vegetable stock, orzo, and drained sweetcorn to the pan. Bring to a simmer and cook for 8–10 minutes until the orzo is just al dente.
Step 4: While the soup cooks, combine the feta, chopped olives, parsley, and lemon zest in a small bowl. Season with freshly ground pepper and set aside.
Step 5: Taste and season the soup with salt and pepper as needed. Serve hot, scattering the feta and olive mixture over the top.

Tips & Variations

Use any mixture of roasted vegetables you have on hand, such as bell peppers, zucchini, or aubergine, for great flavor and texture.
For a heartier soup, add cooked chickpeas or shredded cooked chicken along with the vegetables.
If you prefer a vegan version, omit the feta and try a sprinkle of toasted pine nuts or nutritional yeast instead.
Fresh oregano can be used in place of dried for a brighter herb flavor—add it towards the end of cooking.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until piping hot. Add the feta and olive topping just before serving to keep it fresh and flavorful.

How to Serve

A bowl filled with layered soup resting on a white plate with a green checkered rim, the soup has a rich reddish-orange broth base with a mix of light brown orzo pasta, bright yellow corn kernels, and small pieces of red pepper and dark mushrooms scattered within. On top of the soup, there is a generous mound of crumbled white cheese mixed with small green herb bits. A silver spoon is placed in the bowl, slightly immersed in the soup on the right side. The bowl is set on a white marbled surface with a folded green cloth on the left and part of a glass with lemon water in the upper right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pasta instead of orzo?

Yes, small pasta shapes like acini di pepe or small shells can work well as substitutes. Adjust cooking time accordingly to ensure al dente texture.

How do I roast the vegetables for this soup?

Cut vegetables into bite-sized pieces, toss with olive oil, salt, and pepper, then roast in a preheated oven at 200°C (400°F) for about 20–25 minutes until tender and slightly caramelised.