If you’re looking for a cozy, comforting dish that’s both simple and full of vibrant flavors, this Easy Orzo, Leek, and Dill Soup Recipe is your new best friend. It’s the kind of soup that wraps you in warmth with every spoonful, combining tender orzo pasta, delicate leeks, and the fresh, citrusy brightness of dill. Whether you’re warming up after a long day or craving a light yet satisfying meal, this soup delivers a beautiful harmony of textures and tastes with minimal fuss.
Ingredients You’ll Need
The magic of this Easy Orzo, Leek, and Dill Soup Recipe lies in its straightforward ingredients. Each element plays a vital role—from the sweetness of the leeks to the fresh zing of dill—creating a simple but deeply flavorful experience.
- Olive oil: Adds a fruity richness and helps soften the vegetables.
- Red onion: Provides a subtle sweetness and savory depth when finely chopped.
- Garlic cloves: Bring a fragrant warmth that elevates the entire soup.
- Carrot: Adds natural sweetness and a pop of bright orange color.
- Leek (including green parts): Gives a mellow oniony flavor that’s essential for this soup’s signature taste.
- Dried thyme: Infuses the broth with an earthy, herbal note.
- Orzo pasta: Small, rice-shaped pasta that cooks quickly and creates a hearty texture.
- Vegetable broth: The flavorful base that ties all ingredients together with savory goodness.
- Fresh dill sprigs: Bring a zesty, aromatic finish that brightens the soup beautifully.
- Salt and pepper: Essential seasonings for enhancing and balancing flavors.
- Lemon juice: Adds a refreshing, tangy zing that lifts the whole dish.
- Extra virgin olive oil (for drizzling): Adds an extra layer of richness and a lovely glossy finish.
How to Make Easy Orzo, Leek, and Dill Soup Recipe
Step 1: Prepare and Sweat the Vegetables
The first step sets the foundation. Finely chop the red onion and garlic to release their flavors. Dice the carrot and leek (don’t shy away from including the green parts for more color and taste). Heat olive oil in a large pot, then add the chopped veggies with a pinch of salt and pepper. Sweat them gently over medium heat for about six minutes until soft and fragrant—this slow cooking develops a rich base flavor you’ll love.
Step 2: Make the Broth
While the veggies soften, boil water and dissolve a vegetable broth cube into it. This gives you about six and a third cups of flavorful broth to infuse your soup. Whisk it well and set it aside. Having hot broth ready means your soup will cook more evenly and quickly once added.
Step 3: Combine Orzo and Broth with Herbs
Add the orzo pasta directly into the pot with the softened vegetables. Pour in the hot vegetable broth and sprinkle in dried thyme for that herby aroma. Bring everything to a gentle boil, so the orzo begins soaking up all that nourishing broth flavor.
Step 4: Simmer and Stir
Lower the heat to a simmer and cook the soup for about 12 minutes, stirring occasionally. This step is critical to keep the orzo from sticking and to ensure even cooking. Giving it a gentle stir halfway through helps everything cook uniformly and allows flavors to meld beautifully.
Step 5: Season and Add Fresh Dill
Once the orzo is tender, it’s time to taste and adjust seasoning. Salt and pepper bring balance, while fresh lemon juice adds a bright, tangy kick. Stir in your chopped fresh dill sprigs or leave them whole for a lovely visual and flavor punch. Taste again – this soup loves little tweaks to suit your personal preference.
Step 6: Serve and Enjoy
Ladle your piping hot soup into bowls with care. Drizzle a bit of extra virgin olive oil on top for a silky finish and add another fresh dill sprig as a garnish. This step not only enhances flavor but adds a beautiful, fresh look to your serving. Now, just sit back and savor the cozy satisfaction of this homemade delight.
How to Serve Easy Orzo, Leek, and Dill Soup Recipe
Garnishes
Fresh dill sprigs are a classic garnish that add an herbaceous freshness and lovely contrast to the soup’s creamy texture. A final drizzle of extra virgin olive oil lends a subtle fruity richness and slight sheen, making each bowl feel special and inviting.
Side Dishes
This soup pairs wonderfully with crusty artisan bread, perfect for dipping and soaking up all the fragrant broth. For a light meal, a crisp green salad with lemon vinaigrette complements the soup’s brightness and keeps the meal balanced.
Creative Ways to Present
Serve the soup in rustic bowls for a cozy vibe or in clear glass mugs if you want to show off those lovely layers of orzo and vegetables. Adding a sprinkle of toasted pine nuts or a dollop of Greek yogurt can also bring extra texture and creaminess that surprise in the best way.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftovers in an airtight container in the refrigerator. The soup keeps well for up to 3 days and often tastes even better the next day as flavors meld further.
Freezing
If you want to save some for later, this soup freezes beautifully. Use a freezer-safe container, leaving some room for expansion. When you’re ready to enjoy, thaw it overnight in the fridge before reheating for best texture.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally. If the soup thickens too much, add a splash of water or broth to loosen it up. Avoid microwaving at too high heat to preserve the fresh flavors, especially the delicate dill.
FAQs
Can I use chicken broth instead of vegetable broth?
Absolutely! Chicken broth will add a richer depth of flavor if you prefer a non-vegetarian version. Just adjust the seasoning accordingly, as some broths can be saltier.
Is it necessary to use both the white and green parts of the leek?
Yes, the green parts are wonderfully flavorful and add beautiful color. Just be sure to wash them thoroughly as they can hold dirt between the layers.
Can I substitute orzo with another type of pasta?
Sure! Small pasta shapes like ditalini or acini di pepe work well since they cook quickly and fit the soup’s texture, but orzo remains the ideal for this recipe’s cozy consistency.
How do I keep the soup from getting too thick after refrigerating?
Orzo tends to absorb liquid as it cools, thickening the soup. To fix this, simply stir in a little extra broth or water when reheating to bring it back to your desired consistency.
Can I make this soup vegan?
Definitely. This recipe is naturally vegan if you use vegetable broth and olive oil, making a perfect comforting meal for plant-based diets without any changes needed.
Final Thoughts
This Easy Orzo, Leek, and Dill Soup Recipe is my go-to whenever I want something wholesome and bursting with fresh flavors that come together so effortlessly. It’s a beautiful, hearty soup that warms you inside out and is as simple as it is delicious. I can’t wait for you to try it and make it a favorite in your kitchen too!
Print
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
A simple and comforting Easy Orzo, Leek, and Dill Soup that combines tender sautéed vegetables with wholesome orzo pasta and fresh dill, simmered in flavorful vegetable broth. Perfect for a quick, nourishing meal with a hint of lemony brightness.
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
- Additional fresh dill sprigs 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 the Soup: Reduce the heat to a simmer and let the soup cook for about 12 minutes, stirring occasionally to prevent the orzo from sticking. Stir halfway through to ensure even cooking.
- Season and Add Fresh Dill: 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
- Include the green parts of the leek for extra flavor and nutrients.
- Stir occasionally during simmering to prevent the orzo from sticking.
- Adjust the amount of lemon juice according to your taste preference for brightness.
- Use fresh dill for the best aroma, but dried could be a backup if fresh is unavailable.
- This soup can be made with gluten-free orzo or other small pasta for dietary adaptations.
