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Sun-Dried Tomato & Roasted Red Pepper Orzo Soup Recipe, easy Sun-Dried Tomato & Roasted Red Pepper Orzo Soup Recipe, homemade Sun-Dried Tomato & Roasted Red Pepper Orzo Soup Recipe, best Sun-Dried Tomato & Roasted Red Pepper Orzo Soup Recipe, how to make Sun-Dried Tomato & Roasted Red Pepper Orzo Soup
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Sun-Dried Tomato & Roasted Red Pepper Orzo Soup Recipe

This comforting Sun-Dried Tomato & Roasted Red Pepper Orzo Soup Recipe brings rich Mediterranean flavors to your dinner table in under 40 minutes. Packed with tender orzo, vibrant roasted red peppers, and tangy sun-dried tomatoes, it's a satisfying one-pot meal perfect for busy weeknights.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dinner
Cuisine: Mediterranean
Servings: 4 servings
Calories: 320kcal

Ingredients

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 medium celery stalk, diced
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/4 tsp red pepper flakes (optional)
  • 4 cups vegetable broth
  • 1 cup orzo pasta
  • 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
  • 1/2 cup roasted red peppers, chopped (jarred or homemade)
  • 1 can (14.5 oz) diced tomatoes
  • 1 tbsp balsamic vinegar
  • 1/2 tsp salt, or to taste
  • 1/4 tsp black pepper, or to taste
  • 1/4 cup fresh basil, chopped
  • 1/4 cup grated Parmesan cheese, for garnish

Instructions

  • Prep the vegetables: Dice the onion, carrot, and celery. Mince the garlic. Drain and chop the sun-dried tomatoes and roasted red peppers. Measure out all other ingredients.
  • Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic, dried oregano, dried thyme, and red pepper flakes (if using). Cook for 1 more minute, stirring constantly, until fragrant.
  • Add liquids and tomatoes: Pour in the vegetable broth and diced tomatoes (with juice). Stir in the chopped sun-dried tomatoes and roasted red peppers. Bring the mixture to a boil.
  • Cook the orzo: Stir in the orzo pasta and reduce the heat to medium-low. Simmer for 10-12 minutes, stirring occasionally, until the orzo is tender and cooked through.
  • Season and finish: Stir in the balsamic vinegar, salt, and black pepper. Taste and adjust seasoning if needed. Remove from heat and stir in the fresh basil.
  • Serve: Ladle the soup into bowls. Garnish each serving with grated Parmesan cheese and an extra sprinkle of fresh basil if desired.

Notes

Pro Tips: For extra depth, use homemade vegetable broth instead of store-bought. Stir in a handful of fresh spinach at the end for added nutrition. If you prefer a creamier texture, blend half the soup before adding the orzo. Garnish with fresh basil and a drizzle of olive oil for a restaurant-quality finish.Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if needed. This soup also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.Variations: Swap the orzo for small pasta shapes like ditalini or farfalle. Add cooked chicken or white beans for extra protein. For a vegan version, ensure the broth is vegetable-based and omit the Parmesan garnish.