Description
A comforting and vibrant Lemon Orzo Soup featuring sautéed vegetables, vegetable broth, tender orzo pasta, and protein-rich super firm tofu, all brightened with fresh lemon juice and zest. This easy stovetop soup is perfect for a light yet satisfying meal.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 3 celery ribs, finely diced
- 4 medium carrots, finely diced
- 1 small yellow onion, diced
- 4 garlic cloves, minced
- 5 to 6 cups vegetable broth
- ½ teaspoon Italian seasoning
- Salt & pepper to taste
Main Ingredients
- 1 pound super firm tofu, diced
- 1 cup uncooked orzo pasta
- 1 to 2 lemons
- ¼ cup fresh parsley, chopped, plus more for garnish
Instructions
- Sauté Vegetables: In a large pot over medium heat, heat the olive oil. Add the diced celery, carrots, onion, and minced garlic. Sauté for about 5 minutes until the onions become translucent and the mixture is fragrant.
- Add Broth and Simmer: Pour in the vegetable broth and add the Italian seasoning. Stir well and bring the mixture to a boil. Add the diced tofu, then reduce heat to a simmer. Cover the pot with a lid and cook for 15 minutes to allow flavors to meld and tofu to heat through.
- Cook Orzo: Remove the lid and stir gently. Add the uncooked orzo to the pot. Cook uncovered for 10 minutes, stirring occasionally to prevent the orzo from sticking to the bottom of the pot until the orzo is tender.
- Add Lemon and Parsley: Turn off the heat. Zest one lemon directly into the soup pot and squeeze in its juice. Add the chopped parsley, stir to combine. Taste and adjust salt, pepper, and add more lemon juice if desired for brightness.
- Serve: Ladle the soup into bowls and garnish with additional parsley and optional lemon slices or wedges for extra zestiness.
Notes
- Use super firm tofu for best texture to prevent crumbling during cooking.
- Adjust lemon juice to taste for preferred acidity.
- Stir the orzo occasionally while cooking to avoid sticking.
- This soup is vegan and gluten-free if gluten-free orzo is used.
- Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: Lemon Orzo Soup, vegan soup, tofu soup, Mediterranean soup, easy soup recipe, healthy soup, lemon soup, vegetarian soup
