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+ servings
Vegan Tomato Orzo Soup recipe served in a bowl.

Tomato Orzo Soup with Cashew Cream

This tomato orzo soup is super easy to make, epically tasty and even gluten-free!
4.67 from 3 votes
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Course: Dinner, Lunch, Side Dish, Soup
Cuisine: American-Inspired, Italian-Inspired
Keyword: Cashew Cream, Plant-Based Tomato Orzo Soup, Vegan Tomato Orzo Soup
Servings: 6

Ingredients
 

  • 2 tbsp olive oil
  • Pinch chilli flakes
  • 1 small red onion diced
  • 2 cloves garlic
  • 1 stalk celery chopped
  • 1 carrot small dice
  • 2 28 oz canned tomatoes crushed or whole
  • 1/2 can water
  • 1 cup full fat coconut milk
  • 1 cup dried orzo GF if needed

CASHEW CREAM (optional)

Instructions

  • In a large Dutch oven heat olive oil and chilli flakes. Sauté onion, garlic, carrot and celery for several minutes. Once they start to soften season with salt and cracked pepper.
  • Pour crushed tomatoes into pot with a 1/2 can water. Stir and season again. Bring to boil and then reduce to simmer for 15 minutes
  • Add in coconut milk and continue to simmer for 5 minutes more. Remove from heat. Transfer to a high speed blender in batches (OR if you have an immersion blender use that for easier clean-up). Once puréed place back in pot.
  • Boil water for orzo. Once boiling salt the water and add orzo. Cook till al dente, drain and add to the soup. Taste for seasoning and serve.
  • To make the cream, add all ingredients into a high speed blender and whirl till you have a smooth creamy consistency scraping down sides as needed. Put dollops into the soup and use the tip of a sharp knife to create fun designs. No wrong way to do it!!!

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