Zucchini Tomato Orzo Soup

I am always looking for ways to use zucchini. My garden zucchini plants produce so much zucchini and I love to use what we grow! Here is a delicious soup-Zucchini Tomato Orzo Soup. We love garden vegetable recipes. It is time to start planting your garden-don’t forget to plant a zucchini plant.

Welcome to our family recipe blog. There are hundreds of recipes here for you to browse through. We hope to make getting meals prepared easier for you. Here are a few other soup recipes you may also enjoy: Wisconsin Cauliflower Soup, Broccoli Cheese Soup, Egg Drop Soup, Easy Chicken Noodle Soup, Tomato Basil Pesto Soup, Creamy Butternut Squash Soup, Creamy Chicken Vegetable Soup, Portabella Artichoke Soup and Chicken and Rice Soup.

Ingredients For Zucchini Tomato Orzo Soup:

• 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 For Zucchini Tomato Orzo Soup:

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. Easily make this vegan by using vegan butter and vegetable broth.

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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.

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