Pesto Broccoli Orzo Soup
This pesto broccoli orzo soup is loaded with complex and umami-rich flavors using simple ingredients and cooking techniques to bring out all the flavor.
Why You’ll Love This Pesto Broccoli Orzo Soup
- Packed with veggies. As the name suggests, this one is loaded with broccoli. And we still manage to make that broccoli extra delicious by developing a lovely broth filled with bright and umami-rich flavor.
- Simple ingredients. No complicated ingredients needed to make this flavorful. If anything, we are relying a few simple cooking techniques to help bring out some extra complex flavors.
- No dairy needed. I include a lot of dairy alternatives for any of my dairy-free friends. In my humble opinion, I don’t feel the soup really needs it.
Key Ingredients and Substitutions
- Broccoli: The broccoli is essential for this soup, so I recommend keeping it in. If you do still want to make the soup with a substitute, I would recommend trying some chopped kale and some more fresh herbs. I wouldn’t roast the kale, and I would add it to the pot in the last 5 minutes of cooking along with some fresh herbs like parsley and dill to help keep it vibrant. Also note that I have this orzo soup that might work better for you.
- Orzo: Use the brand you love, but do note you can replace this with pearl couscous or any other small pasta shape you love. Just note that the cooking time for different pasta can vary, so use box instructions as a guide as needed.
- Garlic bulb: For this soup, I used a whole head of garlic. That might sound like a lot, but this head of garlic is being roasted, which will help mellow out any strong and astringent flavor.
- Onion: I specifically used shallots, but you can also swap that for 1/2 a medium red or white onion that is finely diced.
- Pesto: You can use a store bought pesto or a homemade pesto. I use vegan pesto, so if you need a dairy-free brand I would recommend using Trader Joe’s Vegan Kale, Cashew & Basil Pesto as it is a good price and flavorful. For homemade, I really love using my vegan tahini pesto.
- Seasonings: I used garlic powder and thyme to roast with the broccoli and added red pepper flakes, fennel seeds and more thyme to the soup base. Feel free to change these seasonings out based on your own personal preference.
- Dill: I love using this to finish off the soup, but feel free to use chives and parsley if you prefer.
- Vegetable broth: Use your favorite flavorful broth. I like to use either reconstituted Better Than Bouillon vegetable base or 1-2 bouillon cubes depending on brand.
- Lemon: Fresh is best, so you can use the zest and juice.
How to Make Broccoli Orzo Soup
Preheat the oven to 425F. Cut 1/4 inch off the top of the bulb of garlic to expose the cloves. Add 1-2 teaspoons of oil with a pinch of salt then wrap with foil and place in the oven to roast for 35-40 minutes or until soft.
Cut two of the heads of broccoli into small pieces including stems then cut the remaining head of broccoli into florets. Place all of the broccoli on a large baking tray with 1 tablespoon of oil (use more if needed), the garlic powder, 1/2 tablespoon of fresh thyme and a generous pinch of salt. Toss to coat then spread out in a single layer on the tray, placing any cut florets cut side down. Bake in the oven for 20 minutes.
When the garlic is safe to handle, heat your remaining tablespoon of oil in a large pot. Add the diced shallots with a pinch of salt and sauté for 2-3 minutes. Add the fennel and red pepper flakes, then squeeze or remove the garlic cloves from the bulb into the pot and lightly mash and stir it into the onions.
To the pot, add 2/3 of the roasted broccoli, reserving the rest for topping. Pour in the vegetable broth and water then bring the pot to a low boil. Add the orzo and remaining 1/2 tablespoon of thyme then stir regularly for about 9-10 minutes until the orzo is al dente then remove from heat. Stir in the lemon zest and pesto then adjust salt and pepper to taste. Serve a portion of soup topped with extra charred broccoli and optional plant-based “feta” then enjoy.
Expert Tips
- Once you add the orzo, make sure to stir occasionally while the soup cooks. This will help prevent the broccoli or and orzo from sticking to the bottom of the pot.
- Add additional broth or water as needed. As the orzo cooks and then cools, you will notice that it will continue to thicken. You can always add more water or vegetable broth to help loosen up the soup when reheating.
- Reserve some broccoli florets for topping. Having some charred broccoli on top helps add a little more textural interest to the soup that makes it extra satisfying.
- Add lemon when serving. If you add lemon, I recommend to just add it when serving. Adding lemon will further discolor the broccoli over time. For deeper flavor, you can cook some lemon halves on the stovetop until charred before using the resulting juice.
Frequently Asked Questions
Any processing of fruits and vegetables may lead to some nutrient loss. However, it is important to note that this type of nutrient loss is dependent on the produce, preparation, and cooking method of that piece of produce. On top of that, it is dependent on the nutrient in question. For example, fiber will remain intact during the cooking process, but water soluble vitamins like vitamin B and C can be lost in the water that they are boiled in. You may even see some nutrients get enhanced or easier to absorb when cooked such as beta-carotene or other fat soluble vitamins. When it comes to boiling vegetables in soups, water soluble vitamins will leach out of the vegetable and into the water or broth it is cooked in. If you consume the broth, you will likely also consume some of the nutrients that end up in that broth. Ultimately, this is one of many ways to help you enjoy getting in more vegetables as well as their nutrients.
Yes! Just swap the orzo for some gluten-free pasta. If using this method, I would cook the pasta separately then add it to the broth when you are ready to eat. This will help avoid an overly mushy pasta when enjoying. You can also try this with some cooked rice as well.
I like to either stir in some white beans into the broth as it cooks or top the soup with some tofu “feta” for an extra bump in protein to complement some of the other grams of protein that you would be getting along with the pasta and broccoli.
How to Serve
If you are in need of a light veggie packed soup, this broccoli orzo soup is great as is to use as a starter. Want to make it a meal? You can add some drained and rinsed white beans when you add the orzo or serve topped with some marinated tofu as an homage to feta for a boost in protein.
You can add some additional toppings like extra fresh herbs (parsley and dill work wonders) and red pepper flakes for a little extra heat. Then finish off your soup with a squeeze of lemon when serving. Personally, I love serving this soup with a squeeze of some charred lemon just to add some extra rich complex and smoky flavors.
More Wholesome Soup Recipes to Try
- Honeynut Squash Red Lentil Soup
- Charred Cauliflower Sweet Potato Soup
- Gochujang Peanut Noodle Soup
- Vegan Gnocchi Tomato Soup
- Lemony White Bean Potato Soup
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
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Pesto Broccoli Orzo Soup
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4–6 servings 1x
- Category: Soup
- Method: Stove Top
- Cuisine: American
- Diet: Vegan
Description
This pesto broccoli orzo soup is loaded with complex, umami-rich flavors using simple ingredients and cooking techniques to bring them out.
Ingredients
Ingredients
- 1 garlic bulb
- 2 1/2 tbsp olive oil
- 1 lb of broccoli crowns (about 3 small heads of broccoli)
- 1 tsp garlic powder
- 1 tbsp fresh thyme
- 2 shallots, diced
- 1/2 tsp fennel seeds
- 1/4 tsp red pepper flakes (optional)
- 4 cups warm good quality vegetable broth
- 2 cups warm water (or more vegetable broth)
- 3/4 cup dry orzo
- Zest and juice of 1 lemon
- 1–2 tbsp pesto, I used a homemade dairy-free version
- Fresh dill, for garnish
- Kosher salt to taste
- Pepper to taste
For topping: Homemade or store bought plant-based “feta”
Instructions
- Preheat the oven to 425F. Cut 1/4 inch off the top of the bulb of garlic to expose the cloves. Add 1-2 teaspoons of oil with a pinch of salt then wrap with foil and place in the oven to roast for 35-40 minutes or until soft.
- Cut two of the heads of broccoli into small pieces including stems then cut the remaining head of broccoli into florets. Place all of the broccoli on a large baking tray with 1 tablespoon of oil (use more if needed), the garlic powder, 1/2 tablespoon of fresh thyme and a generous pinch of salt. Toss to coat then spread out in a single layer on the tray, placing any cut florets cut side down. Bake in the oven for 20 minutes.
- When the garlic is safe to handle, heat your remaining tablespoon of oil in a large pot. Add the diced shallots with a pinch of salt and sauté for 2-3 minutes. Add the fennel and red pepper flakes, then squeeze or remove the garlic cloves from the bulb into the pot and lightly mash and stir it into the onions.
- To the pot, add 2/3 of the roasted broccoli, reserving the rest for topping. Pour in the vegetable broth and water then bring the pot to a low boil. Add the orzo and remaining 1/2 tablespoon of thyme then stir regularly for about 9-10 minutes until the orzo is al dente then remove from heat. Stir in the lemon zest and pesto then adjust salt and pepper to taste. Serve a portion of soup topped with extra charred broccoli and optional plant-based “feta” then enjoy.
Notes
Once you add the orzo, make sure to stir occasionally while the soup cooks. This will help prevent the broccoli or and orzo from sticking to the bottom of the pot.
Add additional broth or water as needed. As the orzo cooks and then cools, you will notice that it will continue to thicken. You can always add more water or vegetable broth to help loosen up the soup when reheating.
Reserve some broccoli florets for topping. Having some charred broccoli on top helps add a little more textural interest to the soup that makes it extra satisfying.
Add lemon when serving. If you add lemon, I recommend to just add it when serving. Adding lemon will further discolor the broccoli over time. For deeper flavor, you can cook some lemon halves on the stovetop until charred before using the resulting juice.
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