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Zucchini Tomato Orzo Soup-Sweeter With Sugar

Zucchini Tomato Orzo Soup

A delicious, veggie filled soup that will warm you up on cold days!

Course Dinner, Side Dish
Cuisine American
Keyword Garden Soup, Homemade Soup, Vegetable Soup, Zucchini Recipes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8
Author Sweeter With Sugar

Ingredients

  • 1/2 cup butter
  • 1/2 cup onion diced
  • 3 1/2 cups celery sliced thin
  • 3 1/2 cups carrots sliced thin
  • 3 cloves garlic minced
  • 6 ounces tomato paste
  • 2 tsp oregano
  • 2 tsp salt
  • 1 tsp pepper
  • 6 14.5 ounce cans chicken broth
  • 1 cup Orzo
  • 4 cups zucchini sliced, halved or quartered
  • 2 14.5 ounces cans petite diced tomatoes

Instructions

  1. In a stock pot, cook diced onion, sliced celery and carrots in the butter until nearly tender-about 12-13 minutes.

  2. Add minced garlic, tomato paste, oregano, salt and pepper. Stir and cook for about two minutes, until you smell the tomato paste.

  3. Add broth and bring to a boil.

  4. When soup is boiling, add orzo and slice zucchini and simmer for 9-10 minutes-until veggies are desired tenderness.

  5. When vegetables are desired tenderness, stir in undrained petite diced tomatoes. Stir and heat through. Serve and enjoy.

  6. Note: Store leftovers in the fridge, of course. When using the leftovers, you may want to add some water after heating if the soup is too thick.

  7. Note: Easily make this vegan by using vegan butter and vegetable broth.