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Basil Tomato Soup with Orzo

Total Time

Prep: 15 min. Cook: 25 min.


16 servings (4-1/2 quarts)

The soup is so scrumptious that it is worth the time it takes to cut up the fresh basil. I believe it is even better the next day, after the flavors have had a chance to blend in the refrigerator overnight.—Tonia Billbe, Elmira, New York
Basil Tomato Soup with Orzo Recipe photo by Taste of Home


  • 1 large onion, chopped
  • 1/4 cup butter, cubed
  • 2 garlic cloves, minced
  • 3 cans (28 ounces each) crushed tomatoes
  • 1 carton (32 ounces) chicken broth
  • 1 cup loosely packed basil leaves, chopped
  • 1 tablespoon sugar
  • 1/2 teaspoon pepper
  • 1-1/4 cups uncooked orzo pasta
  • 1 cup heavy whipping cream
  • 1/2 cup grated Romano cheese


  1. In a Dutch oven, saute onion in butter for 3 minutes. Add garlic; cook 1-2 minutes longer or until onion is tender. Stir in the tomatoes, broth, basil, sugar and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
  2. Meanwhile, cook the orzo according to package directions; drain. Add orzo and cream to soup; heat through (do not boil). Sprinkle servings with cheese.

Nutrition Facts

1 cup: 208 calories, 10g fat (6g saturated fat), 27mg cholesterol, 607mg sodium, 25g carbohydrate (9g sugars, 3g fiber), 7g protein.

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Average Rating:
  • camcraftymom
    Jan 8, 2019

    This got a thumbs up from my very picky teenager. I added a teaspoon of salt with the tomatoes and broth (I used a lower sodium broth), and then a bit more salt and pepper to taste at the end. This recipe makes about a gallon of soup. I didn’t add the orzo to the pot of soup; I put it in the individual bowls and ladled the soup over it. I will refrigerate the soup and orzo separately, so the pasta doesn’t get bloated in the soup.

  • benannajoe
    Nov 18, 2018

    No comment left

  • Emiie
    Jul 17, 2017

    This is a wonderful side soup, but it definitely makes 16 servings. I usually split the recipe for my family because I have a small family.