Orzo Soup with Roasted Vegetables Recipe

Name: Orzo Soup with Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil, plus more for the pan; 1 medium red bell pepper, diced; 2 large celery stalks, sliced into 1 1/2-inch-long pieces on the diagonal; 8 baby carrots, quartered lengthwise; 1 medium turnip, peeled and diced; 1 cup sliced baby bella or cremini mushrooms; 1 cup orzo; One 32-ounce carton low-sodium vegetable broth; 2 to 3 tablespoons minced fresh dill; Salt and freshly ground pepper to taste

Servings: persons

1
Preheat the oven to 425F.
2
Lightly oil a roasting pan.
3
Combine the bell pepper, celery, carrots, turnip, and mushrooms in a mixing bowl.
4
Drizzle with the olive oil and stir together.
5
Transfer the vegetables to the prepared pan.
6
Roast for 20 minutes, or until the vegetables are touched with brown spots.
7
Stir once or twice during this time.
8
Meanwhile, bring 3 cups water to a boil in a small pot.
9
Add the orzo and simmer steadily until al dente, about 8 minutes (dont drain).
10
Once the orzo is done, immediately pour in the vegetable broth and remove from the heat.
11
When the vegetables are done, stir them into the soup along with fresh dill to taste.
12
Return to the heat until heated through.
13
Season with salt and pepper and serve.
14
A perfect partner for this soup is pizza, which can bake at the same timeand same temperatureas the veggies.
15
Choose between White Pizza with Sweet Potato and Caramelized Onions (page 136) or Very Green Veggie Pesto Pizza (page 142).
16
Wraps filled with a protein food and plenty of cool, raw vegetables provide a nice foil for the flavor and texture of this soup.
17
Many of the ideas under Easy, Tasty Wraps (page 151) would work welltake your pick!
18
For a soup-and-salad dinner, serve with Spinach, Artichoke, and Chickpea Salad (page 156) and fresh bread.
19
Calories: 158
20
Total Fat: 3g
21
Protein: 5g
22
Carbohydrates: 28g
23
Fiber: 2g
24
Sodium: 285mg

143

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon olive oil, plus more for the pan, 1 medium red bell pepper, diced, 2 large celery stalks, sliced into 1 1/2-inch-long pieces on the diagonal, 8 baby carrots, quartered lengthwise, and more.

Yes, Orzo Soup with Roasted Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Orzo Soup with Roasted Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions