Orzo and Vegetable Soup with Lemon and Dill
Some days just feel a little gray. You know the ones. The sky is a flat, uninspired color, and your energy levels seem to match.
On one of those afternoons, I found myself staring into the fridge, looking for something that could cut through the gloom. I wanted something bright, comforting, and simple.
That’s how this soup was born. It’s a vibrant mix of tender vegetables and tiny orzo pasta, all swimming in a light broth brightened with a big squeeze of lemon and a handful of fresh dill.
Every spoonful feels like a little dose of sunshine. It’s become my go-to recipe for turning a dull day around, and I think it might become yours, too.
What You’ll Need
Gathering your ingredients first makes the whole cooking process feel like a breeze. Here’s what you need for this bright and zesty soup.
- 1 tbsp Olive Oil
- 1 medium Yellow Onion, chopped
- 2 large Carrots, diced
- 2 Celery Stalks, diced
- 3 cloves Garlic, minced
- 8 cups Vegetable Broth (or chicken broth)
- 1 cup Orzo, uncooked
- 1 Zucchini, diced
- 1 cup frozen Peas
- 1/4 cup fresh Dill, chopped
- 1/4 cup fresh Lemon Juice (from about 2 lemons)
- Salt and Black Pepper, to taste
- Crumbled Feta Cheese, for serving (optional)
Required Kitchen Tools
You don’t need any fancy equipment for this recipe. Just a few kitchen basics will do the trick.
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Ladle
- Citrus juicer (or just your hands)
Pro Tips for a Perfect Soup
I’ve made this soup more times than I can count. Here are a few little tricks I’ve picked up along the way to make it truly special.
- Toast the Orzo: Before adding any liquid, toss the dry orzo into the pot with your sautéed vegetables for a minute. Toasting it brings out a wonderful, nutty flavor that adds a new layer of depth to the soup.
- Fresh is Best: This soup gets its signature bright flavor from the lemon and dill. Please use fresh lemon juice and fresh dill. The bottled and dried versions just don’t pack the same punch.
- Don’t Add Orzo Too Soon: Orzo cooks quickly and can get mushy if it sits in hot broth for too long. Add it in the last 10-12 minutes of cooking so it’s perfectly tender when you serve.
- The Final Stir-In: Add the fresh dill and lemon juice at the very end, after you’ve turned off the heat. This preserves their bright, fresh flavors, which can get dull if cooked for too long.
Substitutions and Variations
Don’t have something on hand? Want to mix it up? This soup is incredibly flexible. Here are some ideas to get you started.
| Ingredient | Substitution Idea | Notes |
|---|---|---|
| Orzo | Ditalini, small shells, rice | Adjust cooking time as needed. |
| Vegetable Broth | Chicken Broth | Adds a richer, savory flavor. |
| Zucchini | Yellow squash, chopped asparagus | Add asparagus in the last 5 minutes. |
| Add a Protein | Shredded rotisserie chicken | Stir in at the end until heated. |
| Add Greens | A few handfuls of spinach | Stir in with the dill until wilted. |
Make-Ahead Tips
If you want to get a head start, you can chop the onion, carrots, and celery up to two days in advance. Just store them in an airtight container in the refrigerator.
You can also make the entire soup base without the orzo, dill, or lemon juice. When you’re ready to eat, bring the base to a simmer, add the orzo, and finish the recipe as directed.
How to Make Orzo and Vegetable Soup
This soup comes together quickly, making it perfect for a weeknight meal. Just follow these simple steps.
Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook for 5-7 minutes, until they start to soften.
Step 2: Add the minced garlic and cook for another minute until you can smell it. Be careful not to let it burn.
Step 3: Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 10 minutes to let the flavors meld.
Step 4: Stir in the uncooked orzo. Let it simmer for about 8-10 minutes, or until the orzo is almost al dente (still has a slight bite).
Step 5: Add the diced zucchini and frozen peas to the pot. Cook for another 2-3 minutes, just until the zucchini is tender-crisp.
Step 6: Turn off the heat. Stir in the fresh lemon juice and chopped dill. Season with salt and pepper to your liking.
Step 7: Ladle the soup into bowls. If you like, top it with some crumbled feta cheese for a salty, creamy finish.
Helpful Recipe Information
Here’s a quick look at the nutritional info, diet swaps, and meal pairing ideas to make this soup work for you.
| Recipe Guide | |
|---|---|
| Nutrition (Approx.) | Calories: 250 kcal, Protein: 9g, Carbs: 45g |
| Make it Vegan | Use vegetable broth and skip the feta cheese. |
| Make it Gluten-Free | Use a gluten-free orzo or small pasta substitute. |
| Meal Pairing | Serve with crusty bread or a simple side salad. |
| Time-Saving Tip | Prep all your veggies before you start cooking. |
Tips for Leftovers and Storage
This soup makes for fantastic leftovers, but there’s one thing to keep in mind. The orzo will continue to soak up the broth as it sits in the fridge.
Your leftover soup will be much thicker, almost like a stew. It’s still delicious! When you reheat it on the stove or in the microwave, you may want to add a splash of extra broth or water to thin it back out to your desired consistency.
Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Frequently Asked Questions
Q1. Can I use frozen vegetables instead of fresh?
Ans: Absolutely. Frozen carrots and celery work well. You can add them directly from the freezer, but they may need a few extra minutes to cook. For other frozen veggies like green beans or corn, add them with the peas at the end.
Q2. My soup seems bland. What can I do?
Ans: The two biggest flavor boosters here are salt and lemon. Before adding more of anything else, make sure you’ve salted it enough. A final squeeze of fresh lemon juice right before serving can also wake everything up.
Q3. Can I freeze this soup?
Ans: Yes, but with a small change. Pasta doesn’t freeze and reheat very well; it can become mushy. For the best results, make and freeze the soup base without the orzo. When you’re ready to serve, thaw the soup, bring it to a simmer, and cook the orzo fresh.
Wrapping Up
There you have it—a simple, vibrant soup that’s perfect for any season. It’s light enough for a warm day but cozy enough to chase away a chill.
The fresh, zesty flavor is something you have to taste to believe. It’s proof that simple ingredients can come together to create something truly wonderful.
I hope you give this recipe a try. If you do, I would love to hear about it! Leave a comment below and let me know how it turned out or if you made any fun variations.
