Description
This Summery Orzo Soup is a vibrant and comforting dish packed with roasted vegetables, sweetcorn, and orzo pasta, simmered in a flavorful tomato and oregano-infused vegetable stock. Topped with a zesty feta, olive, and parsley mixture, it’s perfect for a light, nutritious meal with Mediterranean flair.
Ingredients
Scale
Main 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
Toppings
- 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
Instructions
- Prepare the base: Heat the olive oil in a saucepan over medium heat. Add the crushed garlic cloves and cook for about 2 minutes until fragrant but not browned.
- Build flavor with tomato purée: Stir in the tomato purée, dried oregano, and a pinch of sugar. Reduce the heat slightly and cook for 4 to 5 minutes until the tomato purée caramelizes and darkens, enhancing its richness.
- Add vegetables and liquids: Add the roasted vegetables, vegetable stock, orzo, and drained sweetcorn to the saucepan. Stir well to combine all ingredients.
- Simmer the soup: Bring the mixture to a gentle simmer. Cook uncovered for 8 to 10 minutes, stirring occasionally, until the orzo is just al dente and the flavors meld together.
- Prepare the topping: While the soup simmers, combine the feta, chopped green olives, finely chopped parsley, and lemon zest in a small bowl. Season with freshly ground black pepper to taste, mixing gently to keep the feta chunky.
- Season and serve: Taste the soup and season with salt and pepper if needed. Ladle the soup into bowls and generously scatter the feta and olive mixture over the top just before serving for a fresh, tangy contrast.
Notes
- Roasted vegetables can be prepared ahead or purchased pre-roasted for convenience.
- Adjust the amount of oregano to taste for a stronger or milder herb flavor.
- For a vegan version, omit the feta or use a plant-based alternative.
- If you prefer a thicker soup, reduce the stock quantity or cook the soup a little longer to concentrate the flavors.
- Leftovers keep well refrigerated for up to 2 days; reheat gently to avoid overcooking the orzo.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: orzo soup, vegetarian soup, Mediterranean soup, roasted vegetable soup, feta, sweetcorn, quick soup, healthy soup
