Easy Orzo, Leek and Dill Soup Recipe

Introduction

This easy Orzo, Leek, and Dill Soup is a comforting and flavorful dish perfect for any season. Combining tender vegetables, delicate orzo pasta, and fresh dill, it’s both hearty and refreshing. A simple recipe that’s quick to prepare and sure to please.

Ingredients

• 1 tbsp olive oil
• 1 red onion
• 3 large garlic cloves
• 1 carrot, diced
• 1 leek, diced (include green parts)
• 1 tsp dried thyme
• 4.25 cups orzo pasta (120 g)
• 6 1/3 cups vegetable broth (made from cube and boiling water)
• 3 to 4 fresh dill sprigs
• Salt and pepper, to taste
• 1/2 lemon, juiced
• Extra virgin olive oil, for drizzling (for serving)
• Additional fresh dill sprigs (for garnish)

Instructions

1. Step 1: Finely chop the red onion and garlic cloves. Dice the carrot and leek, including the green parts. Add all chopped vegetables to a large pot with 1 tablespoon of olive oil. Season with salt and pepper, then sweat the vegetables over medium heat, stirring occasionally, for about 6 minutes until softened and fragrant.
2. Step 2: 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 well and set aside.
3. Step 3: Add the orzo pasta to the pot with the softened vegetables. Pour in the hot vegetable broth and sprinkle in the dried thyme. Bring to a gentle boil, then reduce to a simmer. Let it cook for about 12 minutes, stirring occasionally to prevent the orzo from sticking.
4. Step 4: Taste the soup and adjust seasoning with salt and pepper as needed. Squeeze in the juice of half a lemon and stir in 3 to 4 fresh dill sprigs, chopped or whole. Taste again and add more lemon juice if desired for brightness.
5. Step 5: Ladle the soup into bowls. Drizzle with extra virgin olive oil and garnish with additional fresh dill sprigs. Serve hot and enjoy.

Tips & Variations

• Use homemade vegetable broth for deeper flavor, or substitute chicken broth if preferred.
• Add a handful of spinach or kale in the last few minutes for extra greens.
• For a creamier texture, stir in a splash of cream or coconut milk before serving.
• Adjust the dill quantity based on your preference—fresh dill adds a bright, herbal note.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a bit of water or broth if the soup thickens. Orzo can absorb liquid, so stirring occasionally while reheating helps maintain the right consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried dill instead of fresh dill?

While fresh dill offers the best flavor and aroma, you can substitute with about 1 teaspoon of dried dill. Add it earlier in the cooking process so it has time to infuse the soup.

Is orzo pasta gluten-free?

Traditional orzo is made from wheat and contains gluten. If you need a gluten-free option, look for orzo made from rice or corn, or substitute with a gluten-free small pasta.

Easy Orzo, Leek and Dill Soup Recipe

Print Recipe

★★★★★

4.5 from 99 reviews

This Easy Orzo, Leek and Dill Soup is a light, flavorful, and comforting soup featuring tender orzo pasta simmered with aromatic leeks, fresh dill, and a hint of lemon. Made with simple ingredients and vegetable broth, this vegetarian soup is perfect for a quick, wholesome meal any day of the week.

• Author: Ria
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Soup:

• 1 tbsp olive oil
• 1 red onion, finely chopped
• 3 large garlic cloves, finely chopped
• 1 carrot, diced
• 1 leek (including green parts), diced
• 1 tsp dried thyme
• 4.25 cups orzo pasta (120 g)
• 6 1/3 cups vegetable broth (made from cube and boiling water)
• 3 to 4 fresh dill sprigs
• Salt and pepper, to taste
• 1/2 lemon, juiced

For Serving:

• Extra virgin olive oil, for drizzling
• Additional fresh dill sprigs, for garnish

Instructions

1. Prepare Vegetables: Finely chop the red onion and garlic cloves. Dice the carrot and leek including the green parts. This ensures all vegetables release their flavors evenly into the soup.
2. Sauté Vegetables: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped vegetables along with salt and pepper. Sweat them for about 6 minutes, stirring occasionally, until they soften and become fragrant.
3. Make Vegetable Broth: While the vegetables are cooking, boil water and dissolve a vegetable broth cube in it to prepare 6 1/3 cups of hot vegetable broth. Whisk until fully combined and set aside.
4. Add Orzo and Broth: Add the orzo pasta to the pot with the softened vegetables. Pour in the hot vegetable broth, then sprinkle in the dried thyme. Bring the mixture to a gentle boil.
5. Simmer the Soup: Reduce the heat to a simmer and cook for about 12 minutes, stirring occasionally to prevent the orzo from sticking. Stir once midway through cooking to ensure even texture.
6. Season and Add Fresh Dill: Taste the soup and add more salt and pepper if needed. Squeeze in the juice of half a lemon and stir in 3 to 4 fresh dill sprigs, chopped or whole based on preference. Adjust seasoning and lemon juice to brighten flavor as desired.
7. Serve: Ladle the soup into bowls. Drizzle with extra virgin olive oil and garnish with extra fresh dill sprigs. Serve hot and enjoy the fresh, vibrant flavors.

Notes

• Including the green parts of the leek adds extra flavor and color to the soup.
• Stirring occasionally during simmering prevents orzo from sticking and ensures even cooking.
• Adjust the amount of lemon juice to your preferred level of brightness and acidity.
• For a richer texture, you can add a splash of cream or coconut milk, but the soup is deliciously light as is.
• This soup can be stored in the refrigerator for up to 3 days and reheated gently.

Keywords: orzo soup, leek soup, dill soup, vegetarian soup, easy soup recipe, healthy soup, Mediterranean soup