Creamy Tomato Orzo Soup made with Greek Yogurt is rich and hearty, yet light thanks to the yogurt. It is so delicious and comforting – a perfect winter soup!
Soup season is officially here again! I love to eat soup all year round, but I definitely take a break from making it in the warmer months. Who wants to stand over a hot stove for an hour when it is 80 degrees outside? But now that fall is here and the temperatures are dropping, it is time to get back on the soup making bandwagon! First up this season for me is Creamy Tomato Orzo soup made with Greek Yogurt! It is so rich and creamy, but you don’t have to feel guilty eating it because the creaminess comes from yogurt, not cream!
I am kind of obsessed with soup – it is my favorite thing to cook. TheBetterHalf jokes that all I make is soup and baked goods. And he’s kind of right. I need to broaden my cooking horizons – but there’s just something about a comforting bowl of soup that I can’t resist. Plus it is a great way to eat more veggies!
I am not usually a fan of making creamy soups. I try to keep things a little healthier when we cook at home, and save the heavy cream for when we are out to eat. That’s why this tomato orzo soup jumped out at me – it is thick and creamy, but not from fattening heavy cream – it uses Greek yogurt! I knew I had to try it. It just might be my new favorite tomato soup. It is so thick and creamy, with an amazing tomato flavor.
The orzo makes it hearty enough to be a meal. The fresh basil complements the tomato so well. The whole thing comes together in about 30 minutes, making this a perfect option for a weeknight dinner. Oh, and it goes pretty well with some no-knead bread too!
Creamy Tomato Orzo Soup made with Greek Yogurt is rich and hearty, yet light thanks to the yogurt. It is so delicious and comforting - a perfect winter soup!
Ingredients
- 2 tablespoon olive oil
- ½ cup chopped onion
- 2 cloves garlic, minced
- 2 bay leaves
- 3 (15 oz) cans diced tomatoes
- 1 (15 oz) can vegetable broth
- 1 teaspoon brown sugar
- ¼ cup chopped fresh basil
- dash of crushed red pepper flakes
- salt and pepper to taste
- ½ cup plain Greek yogurt (I used Chobani 0%)
- 1 cup cooked orzo pasta
Instructions
- Heat the oil in a large pot or dutch oven over medium heat. Add the onion and garlic and cook until onions are soft and translucent, about 5 minutes. Add the bay leaves, tomatoes, broth, brown sugar, basil, red pepper flakes, salt and pepper. Stir together, and then simmer on low heat for 15 minutes, stirring occasionally.
- Remove the bay leaves from the pot. Using an immersion blender, carefully blend the soup to the desired consistency. Add the Greek yogurt, and mix until well combined. Add additional salt, pepper, or sugar to taste. Stir in the orzo, and serve soup garnished with fresh basil.
Notes
Recipe from Two Peas and their Pod
More soup recipes!
I don’t usually like orzo. This is s perfect use for it! Yay for tomato soup.
Yay for tomato soup is right! The orzo worked really well in here, but I bet you could sub any kind of small noodle, or even leave it out.
Yummy!
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Thanks, Barbie!
Love soup season and I am also obsessed with soup. From October until May I must always have a soup available at home. Great use of the greek yogurt, no need to use fattening cream!
Thanks! I love freezing soup in single servings so that I can always have some available!
This is such a delicious idea, Cate! I love that you added orzo and Greek yogurt — two things I love SO very much. 🙂
Thanks, Marcie! We loved this soup
I love soups in the fall and winter too and this is perfect!! Greek yogurt is definitely a great idea here.
Thanks – I had never used yogurt in a soup before this fall, but it really is a great idea!
Sounds delicious! Will definitely be making this 🙂
Thanks! It is so quick and easy!
This sounds like a delicious soup for a cool autumn night. Can’t wait to try it!
I hope you love it!
Creamy soup is amazing. Healthy creamy soup is the best! I can’t wait to use Greek yogurt next time! Soup is something my family only makes in the six cold months of the year, so I am embracing soup all the time;)
I’m so glad I discovered adding Greek yogurt to soup! Thanks for stopping by, Mary Frances!
I am not even a big fan of tomatoes but this soup sounds delicious! This is the perfect fall/winter soup.. I love that it is made using greek yogurt.
Thanks, Ally!
I’m a tomato soup lover so I can’t wait to give your version a try!
I hope you like this version!
I love soup season, too! But, I’m one of the one’s that will eat a bowl of soup all year long! Love how you made this with the creamy greek yogurt in it. The texture looks divine…and I can just imagine the aroma! (=
Thanks, Gloria! You are right – this soup smelled amazing!
this soup sounds so good, cate! i love that you used greek yogurt in it too–what a great ingredient. 🙂
Thanks Sarah! I think Greek yogurt might be one of my favorite ingredients!
I usually shy away from cream-based soups at home for the same reasons, but I am going to try using Greek yogurt next time. This soup looks amazing!
Thanks, Nora! I was so happy with the results of using Greek yogurt in soup!
I have been craving tomato soup for a while, but haven’t gotten around to making it yet. Love that you used greak yogurt!
This soup was so easy, perfect for satisfying a craving quickly!
This sounds delicious! (With or without the orzo!)
Thanks Allison! Orzo is definitely optional, but helps to make it a heartier meal!