Dinner

Summery Orzo Soup Recipe

Name: Summery Orzo Soup Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 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 bell peppers, courgettes, aubergines); 1.2 litres vegetable stock; 200g orzo; 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

ByNoah Steele November 25, 2025November 25, 2025

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Introduction

This summery orzo soup is a vibrant and flavorful dish packed with roasted vegetables, sweetcorn, and Mediterranean accents like feta and olives. It’s perfect for a light lunch or a comforting dinner that highlights fresh, simple ingredients.

A white bowl filled with a rich orange broth that contains yellow corn kernels, golden orzo pasta, and pieces of red and brown roasted vegetables, all visible through the clear soup base. In the center, there is a heap of crumbled white cheese mixed with green herbs, adding texture and color contrast. The bowl sits on a white plate with a green check pattern around the rim, placed on a white marbled surface with a green cloth beside it and a spoon resting inside the bowl on the right side. 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
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 necessary and cook for 4–5 minutes until the purée darkens and caramelises.
Step 3: Add the roasted vegetables, vegetable stock, orzo, and 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 simmers, mix the feta, chopped olives, parsley, and lemon zest in a small bowl. Season with freshly ground pepper.
Step 5: Season the soup to taste with salt and pepper. Serve hot, topped with the feta and olive mixture scattered over the surface.

Tips & Variations

Use any seasonal roasted vegetables you have on hand, such as bell peppers, zucchini, or aubergine, for a personalized flavor.

For added protein, stir in some cooked chickpeas or shredded chicken before serving.
If you prefer a spicier soup, add a pinch of red pepper flakes when cooking the garlic.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock if it has thickened. Add the feta and olive topping fresh each time for best texture.

How to Serve

A white bowl filled with a rich orange-red broth containing yellow corn kernels, small golden orzo pasta, and dark slices of what looks like mushrooms and red bell peppers. In the center of the bowl, there is a generous heap of crumbly white cheese mixed with green herbs. The bowl is placed on a white plate with a green checkered rim, set on a white marbled surface. A metal spoon rests inside the bowl on the right side, and a green cloth is partially visible on the left side of the frame. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta instead of orzo?

Yes, small pasta shapes like acini di pepe or small shells work well as substitutes and will cook in a similar time frame.

How do I roast the vegetables for this soup?

Toss chopped vegetables 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 lightly caramelised.