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If you’re searching for a soul-soothing and nourishing meal that feels like a warm hug on a chilly day, look no further than this Easy Orzo, Leek, and Dill Soup Recipe. It’s a vibrant medley of tender orzo, subtly sweet leeks, and the fresh zing of dill brought together in a flavorful vegetable broth. This soup is comfort in a bowl—simple, wholesome, and loaded with textures and bright aromas that will lift your spirits and satisfy your taste buds without any fuss.
Ingredients You’ll Need
To make this Easy Orzo, Leek, and Dill Soup Recipe, you just need a handful of straightforward ingredients that each bring a unique element to the bowl—from the earthiness of the leeks to the refreshing aroma of dill. These basics work in harmony to create a soup that’s both hearty and bright.
- 1 tbsp olive oil: Adds richness and helps soften the vegetables gently.
- 1 red onion, finely chopped: Provides a sweet sharpness and depth of flavor.
- 3 large garlic cloves, finely chopped: Packs a fragrant punch that elevates every spoonful.
- 1 carrot, diced: Brings a subtle sweetness and a lovely pop of orange color.
- 1 leek, diced (including green parts): Offers a delicate onion-like flavor and adds texture.
- 1 tsp dried thyme: Introduces earthy herbal notes perfect for a warming soup.
- 4.25 cups orzo pasta (120 g): The tiny, tender pasta that makes this soup filling and fun to eat.
- 6 1/3 cups vegetable broth (made from cube and boiling water): The flavorful base that ties all ingredients together beautifully.
- 3 to 4 fresh dill sprigs: Infuses the soup with its characteristic fresh, lemony taste.
- Salt and pepper, to taste: Essential to balance and enhance the flavors.
- 1/2 lemon, juiced: Adds a bright and refreshing tang to brighten the soup.
- Extra virgin olive oil, for drizzling: A finishing touch that adds silky richness and aroma.
- Additional fresh dill sprigs: Great for garnish and a burst of fresh herb flavor.
How to Make Easy Orzo, Leek, and Dill Soup Recipe
Step 1: Prepare and Sweat the Vegetables
Start by finely chopping the red onion and garlic cloves, and dice the carrot along with the leek, including the vibrant green parts to maximize flavor and color. Toss these aromatic veggies into a large pot with a tablespoon of olive oil, then season with salt and pepper. Cook them gently over medium heat, stirring occasionally for about 6 minutes, until they soften and release their fragrant, sweet aromas. This step builds the foundation of your soup’s exquisite flavor.
Step 2: Make the Vegetable Broth
While your veggies are softening, bring water to a boil and dissolve a vegetable broth cube into 6 1/3 cups of the hot water. Whisk well until fully dissolved to create a flavorful broth, then set this aside. This homemade base is a quick shortcut that packs in savory depth, warming the soup without overwhelming it.
Step 3: Combine Orzo and Broth
Next, add the orzo pasta directly to the pot with the softened vegetables. Pour in your hot vegetable broth, then sprinkle in the dried thyme to add an earthy, herbal note. Increase the heat slightly and bring the entire mixture to a gentle boil. The tiny orzo starts to absorb the broth, softening to a perfect al dente texture that makes every bite satisfyingly tender.
Step 4: Simmer Until Perfect
Reduce the heat to a low simmer and let your soup bubble gently for about 12 minutes, stirring occasionally to prevent the orzo from sticking to the bottom. Halfway through, give it an extra stir to ensure the pasta cooks evenly and nothing sticks. This patient step ensures every spoonful is just the right consistency—comforting, hearty, and beautifully balanced.
Step 5: Add Fresh Dill and Lemon
Once the soup has thickened and the orzo is tender, taste and adjust seasoning with salt and pepper as needed. Add the juice of half a lemon and stir in 3 to 4 fresh dill sprigs, chopped or left whole depending on your preference. Dill’s bright, citrusy essence lifts the soup, and the lemon juice adds a refreshing zing that prevents the flavors from getting too heavy. Give it one last taste check to perfect the balance.
Step 6: Serve and Enjoy
Finally, ladle your beautiful Easy Orzo, Leek, and Dill Soup Recipe into bowls. Drizzle a little extra virgin olive oil over each serving for a glossy finish and an extra hint of fruity richness. Garnish with a fresh dill sprig for a vibrant pop of color and herbal aroma. Serve piping hot and dive into a bowl of pure comfort and freshness.
How to Serve Easy Orzo, Leek, and Dill Soup Recipe
Garnishes
To truly elevate this soup, adding fresh garnishes is key. I love topping it with a few extra dill sprigs because they add visual appeal and that irresistible fresh fragrance right before eating. A light drizzle of extra virgin olive oil is perfect for a subtle richness and a silky mouthfeel that glides effortlessly with every spoonful.
Side Dishes
This soup stands beautifully on its own, but pairing it with some warm crusty bread or a simple mixed green salad can make it a complete meal. The hearty orzo fills you up, while the crisp bread or salad adds texture contrasts that make each bite exciting and satisfying.
Creative Ways to Present
For a dinner party or a cozy night in, serve the soup in rustic bowls and sprinkle some toasted pine nuts or a spoonful of Greek yogurt on top for an added creamy and nutty layer. You could also serve it in bread bowls for a fun, edible presentation that brings instant smiles. The freshness of dill pairs exceptionally well with bright lemon wedges on the side if guests want to add more citrus zing.
Make Ahead and Storage
Storing Leftovers
You can absolutely make this Easy Orzo, Leek, and Dill Soup Recipe ahead of time and store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually meld beautifully after resting — just give it a good stir before reheating to redistribute the freshness.
Freezing
If you want to freeze, note that orzo tends to soften further after thawing. It’s best to freeze the soup before adding orzo, then boil some fresh orzo separately to stir in after reheating. This guarantees the pasta stays perfectly tender without turning mushy.
Reheating
Reheat the soup gently on the stove over medium-low heat, stirring occasionally. If the soup is too thick, add a splash of water or vegetable broth to bring it back to the desired consistency. Avoid high heat to preserve the delicate flavors of lemon and dill.
FAQs
Can I use chicken broth instead of vegetable broth?
Absolutely! Chicken broth will add a richer, meatier flavor and works wonderfully if you’re not looking for a vegetarian option. Just keep the seasoning balanced to complement the dill and lemon.
Is it possible to make this soup vegan?
Yes, this soup is naturally vegan as long as you use vegetable broth. Skip any dairy toppings and make sure your broth cube is plant-based to keep it vegan-friendly.
Can I substitute orzo with another pasta?
Yes, small pasta shapes like acini di pepe or ditalini can be substituted, but cooking times may vary slightly. Orzo’s small, rice-like size makes it ideal because it cooks quickly and blends smoothly with the soup’s texture.
How do I store fresh dill?
To keep dill fresh longer, wrap the stems in a damp paper towel and store in a plastic bag in your fridge. You can also freeze chopped dill in ice cube trays with water or olive oil for easy portioning.
Can I add protein to this soup?
Definitely! Adding shredded cooked chicken, chickpeas, or even diced tofu can boost the protein content and make this recipe more filling without compromising its fresh, light character.
Final Thoughts
There’s something truly special about this Easy Orzo, Leek, and Dill Soup Recipe—it’s a humble dish that feels both nourishing and elegant at the same time. Whether you’re craving comfort on a chilly evening or want an easy, fresh lunch, this soup delivers flavor, warmth, and wholesome goodness every single time. I encourage you to gather these simple ingredients and make it your own—it might just become your new favorite!
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Easy Orzo, Leek, and Dill Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This easy and comforting Orzo, Leek, and Dill Soup is a flavorful vegetarian dish featuring tender orzo pasta cooked in a fragrant vegetable broth with sautéed leeks, garlic, carrot, and fresh dill. Brightened with a touch of lemon juice and extra virgin olive oil, this simple soup is both nourishing and fresh, perfect for a quick lunch or light dinner.
Ingredients
Vegetables and Herbs
- 1 red onion, finely chopped
- 3 large garlic cloves, finely chopped
- 1 carrot, diced
- 1 leek, diced (including green parts)
- 3 to 4 fresh dill sprigs, plus additional for garnish
Pantry Items
- 1 tbsp olive oil
- 1 tsp dried thyme
- 4.25 cups orzo pasta (120 g)
- 6 1/3 cups vegetable broth (made from cube and boiling water)
- Salt and pepper, to taste
- 1/2 lemon, juiced
- Extra virgin olive oil, for drizzling
Instructions
- Prepare Vegetables: Finely chop the red onion and garlic cloves. Dice the carrot and leek, including the green parts. Add all the chopped vegetables to a large pot with a tablespoon of olive oil, then season with salt and pepper. Sweat the vegetables over medium heat, stirring occasionally, for about 6 minutes until they soften and become fragrant.
- Make Broth: While the vegetables sweat, boil water and dissolve a vegetable broth cube in it to make 6 1/3 cups of hot vegetable broth. Whisk until fully dissolved and set aside.
- Add Orzo and Broth: Add the orzo pasta to the pot with the softened vegetables. Pour in the hot vegetable broth and sprinkle in the dried thyme. Bring the mixture to a gentle boil.
- Simmer Soup: Reduce the heat to a simmer and let the soup cook for about 12 minutes, stirring occasionally to prevent the orzo from sticking. Give an extra stir halfway through to ensure even cooking.
- Season and Finish: Taste the soup and adjust salt and pepper as needed. Squeeze in the juice from half a lemon and stir in 3 to 4 fresh dill sprigs, chopped or whole according to preference. Taste and adjust seasoning again if necessary.
- Serve: Ladle the soup into bowls. Drizzle a little extra virgin olive oil over each serving and garnish with an additional fresh dill sprig. Serve hot and enjoy!
Notes
- Including the green parts of the leek adds extra flavor and reduces waste.
- Stir the soup occasionally while simmering to prevent the orzo from sticking to the bottom.
- Adjust dill quantity according to your taste; fresh dill adds a bright note to the soup.
- You can use homemade vegetable broth or store-bought as a convenient alternative.
- This soup is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
