If you are searching for a comforting, wholesome, and incredibly fresh soup that comes together quickly, look no further than this Easy Orzo, Leek and Dill Soup Recipe. With its delicate flavors of lemon and dill combined with tender orzo and sweet leeks, this soup strikes a perfect balance between light and hearty. It’s an absolute joy to make and a delightful dish to share, warming you up on chilly days or whenever you crave something nourishing and bright. This recipe is one of those kitchen treasures that feels gourmet but is entirely fuss-free, making it ideal for both weeknight dinners and casual entertaining.
Ingredients You’ll Need
The magic of this Easy Orzo, Leek and Dill Soup Recipe lies in its simplicity and the harmony of fresh and pantry staples. Each ingredient is thoughtfully chosen: from the aromatic leeks and vibrant dill that bring fresh herbal notes, to the orzo that adds just the right amount of comforting texture. Plus, the vegetable broth and lemon juice provide a bright and savory base that ties everything together beautifully.
- 1 tbsp olive oil: Helps gently soften the vegetables and brings a subtle fruity richness.
- 1 red onion, finely chopped: Adds a sweet, mild depth of flavor when cooked down.
- 3 large garlic cloves, finely chopped: Infuses the soup with warming, punchy aroma.
- 1 carrot, diced: Offers a touch of natural sweetness and color.
- 1 leek, diced (including green parts): Provides a tender, onion-like flavor with mild earthiness.
- 1 tsp dried thyme: Contributes a subtle woodsy herbal undertone.
- 4.25 cups orzo pasta (120 g): The perfect small pasta that cooks quickly and soaks up flavor.
- 6 1/3 cups vegetable broth (made from cube and boiling water): Creates a flavorful, savory base for the soup.
- 3 to 4 fresh dill sprigs: Delivers a bright, fresh, slightly citrusy herbal note.
- Salt and pepper, to taste: Essential for seasoning and balancing flavors.
- 1/2 lemon, juiced: Adds a zesty brightness that lifts the entire dish.
- Extra virgin olive oil, for drizzling: Finishing touch for silky richness and aroma.
- Additional fresh dill sprigs: Perfect for garnishing and showcasing that fresh dill flavor.
How to Make Easy Orzo, Leek and Dill Soup Recipe
Step 1: Prepare the Vegetables
Start by finely chopping the red onion and garlic cloves, then dice the carrot and leek, including the tender green parts of the leek for added flavor and color. Place all these freshly prepped vegetables into a large pot along with a tablespoon of olive oil. Season generously with salt and pepper to enhance their natural sweetness. Cook the vegetables over medium heat, stirring occasionally for about 6 minutes, until they soften and release their delightful aromas. This step builds the flavor foundation for your soup.
Step 2: Make the Broth
While the vegetables are gently sweating, boil fresh water and dissolve a vegetable broth cube into enough water to make 6 1/3 cups of hot broth. Whisk until the broth is fully dissolved and aromatic, then set it aside, keeping it warm until ready to add to the soup. Using a good-quality broth cube greatly boosts the soup’s depth without any extra effort.
Step 3: Add Orzo and Broth
Once the vegetables are tender, add the orzo pasta straight into the pot. Now pour in the warm vegetable broth and sprinkle in the dried thyme. Give the mixture a gentle stir before bringing it to a boil. This ensures the orzo starts cooking evenly and the thyme infuses its mellow herbal character throughout the soup.
Step 4: Simmer the Soup
Reduce the heat to a gentle simmer and let the soup cook for about 12 minutes. Stir the pot now and then to prevent the orzo from sticking to the bottom. Be sure to give it an extra stir around the halfway mark—it helps keep the texture wonderfully uniform. As the orzo softens, it soaks up the rich broth and mingles with the tender vegetables for that perfect comforting bowl.
Step 5: Season and Add Dill
Give the soup a careful taste test and adjust the salt and pepper as needed. Now squeeze in the juice of half a lemon to brighten the flavors and stir in 3 to 4 fresh dill sprigs. Whether you choose to chop the dill finely or keep some sprigs whole, it will impart a vibrant, refreshing lift that defines this lovely soup. Taste once more and tweak seasoning to your liking.
Step 6: Serve with a Finishing Touch
Ladle the piping hot soup into individual bowls. Drizzle a little extra virgin olive oil on top for a subtle fruity richness, then garnish each serving with an additional fresh dill sprig. This final flourish adds color, aroma, and that unmistakable hint of fresh dill—ready to enjoy immediately!
How to Serve Easy Orzo, Leek and Dill Soup Recipe
Garnishes
Extra fresh dill sprigs are a beautiful and easy garnish that highlight the herbaceous flavor of the soup while delivering a burst of color. A light drizzle of good-quality olive oil not only adds a glossy finish but also enriches the texture with a luxurious mouthfeel. If you want a touch of creaminess without heaviness, a dollop of plain yogurt or Greek yogurt on top is delightful too.
Side Dishes
This soup pairs wonderfully with crusty artisan bread or warm flatbreads for dipping and savoring every drop. A simple green salad tossed in lemon vinaigrette complements the refreshing lemon and dill notes nicely, making for a balanced, light meal. For a heartier option, serve alongside roasted vegetables or a simple grilled cheese sandwich.
Creative Ways to Present
Try serving the soup in individual bread bowls for a rustic, cozy presentation that’s sure to impress guests. You could also add a swirl of bright green herb oil or a sprinkle of toasted pine nuts on top for texture and an extra layer of flavor. A small wedge of lemon on the side invites everyone to adjust the zing to their taste, encouraging interactive dining fun.
Make Ahead and Storage
Storing Leftovers
This Easy Orzo, Leek and Dill Soup Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors develop even more as they rest, though the orzo may absorb some of the broth—simply add a splash of broth or water when reheating to loosen the soup to your preferred consistency.
Freezing
Freezing this soup is possible, but because orzo thickens when frozen and reheated, it’s best to undercook the pasta slightly before freezing, or keep the soup broth and orzo separate if you plan to freeze large batches. Thaw overnight in the fridge before reheating gently on the stovetop.
Reheating
Reheat the soup gently over low to medium heat in a pot, stirring occasionally. Add a little extra vegetable broth, water, or lemon juice if the soup has thickened too much after refrigeration. This will refresh the flavors and restore the soup’s perfectly comforting texture.
FAQs
Can I use fresh thyme instead of dried in this Easy Orzo, Leek and Dill Soup Recipe?
Absolutely! Fresh thyme will work beautifully and can even be more aromatic. Use about 1 tablespoon of fresh thyme leaves in place of the dried teaspoon, adding it during simmering to maintain its delicate flavor.
Is this soup suitable for vegans?
Yes! This recipe uses vegetable broth and plant-based ingredients only, making it fully vegan-friendly. Just double-check your broth cube ingredients if store-bought to ensure there are no animal products.
Can I substitute the orzo with another pasta?
You can swap orzo for other small pasta shapes like ditalini or small shells, but cooking times may vary slightly. Orzo is preferred for its rice-like size and quick cooking that blends perfectly with the soup’s texture.
What if I don’t have fresh dill? Can I use dried dill?
While fresh dill is highly recommended for its vibrant, bright flavor, dried dill can be a substitute in a pinch. Use about one-third the amount of dried dill compared to fresh and add it earlier in cooking to allow the flavors to infuse properly.
Can I make this soup in advance for a meal prep?
Yes, this soup is great for meal prep. Just keep in mind that the orzo may absorb liquid and thicken the soup. When reheating, stir in some broth or water to loosen it back to your preferred consistency. The fresh dill is best added just before serving for maximum flavor.
Final Thoughts
This Easy Orzo, Leek and Dill Soup Recipe is one of those genuinely satisfying dishes that feels both soothing and fresh in every spoonful. Whether you’re cooking for family, friends, or just treating yourself, it comes together quickly without sacrificing flavor or heart. Give this recipe a try and enjoy the welcoming warmth and bright herbal notes that make it such a beloved favorite in my kitchen. I promise it won’t be the last time you reach for this simple, delicious soup!
Print
Easy Orzo, Leek and Dill Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 4 to 4.5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Easy Orzo, Leek, and Dill Soup is a comforting and flavorful dish perfect for any day. With tender orzo pasta, sautéed leeks, carrots, and onions, and fresh dill, this soup is both light and nourishing. The subtle lemon juice adds brightness, while the vegetable broth brings it all together into a soothing and delicious meal that’s quick to prepare and perfect for a cozy lunch or dinner.
Ingredients
Vegetables and Herbs
- 1 red onion, finely chopped
- 3 large garlic cloves, finely chopped
- 1 carrot, diced
- 1 leek, diced (including green parts)
- 3 to 4 fresh dill sprigs, plus additional for garnish
Liquids and Broth
- 1 tbsp olive oil
- 6 1/3 cups vegetable broth (made from cube and boiling water)
- 1/2 lemon, juiced
- Extra virgin olive oil, for drizzling
Dry Ingredients and Seasoning
- 4.25 cups orzo pasta (120 g)
- 1 tsp dried thyme
- Salt and pepper, to taste
Instructions
- Prepare the vegetables. Finely chop the red onion and garlic cloves. Dice the carrot and leek, including the green parts. Heat a large pot over medium heat and add 1 tablespoon of olive oil. Add the chopped vegetables and season with salt and pepper. Sweat the vegetables for about 6 minutes, stirring occasionally, until they soften and become fragrant.
- Make the vegetable broth. While the vegetables are sweating, boil water and dissolve a vegetable broth cube in it to prepare 6 1/3 cups of hot vegetable broth. Whisk well until completely dissolved and set aside.
- Add orzo and broth. Pour the orzo pasta into the pot with the softened vegetables. Add the hot vegetable broth and sprinkle in the dried thyme. Bring the mixture to a gentle boil.
- Simmer the soup. Reduce the heat to a simmer and cook for about 12 minutes, stirring occasionally to prevent the orzo from sticking. Stir halfway through to ensure even cooking. The orzo should become tender but not mushy.
- Season and finish. Taste the soup and adjust the salt and pepper as needed. Squeeze in the juice from half a lemon and stir in 3 to 4 fresh dill sprigs, either chopped or whole, based on your preference. Taste again and adjust seasoning if necessary.
- Serve. Ladle the soup into bowls. Drizzle a little extra virgin olive oil over each serving and garnish with an additional fresh dill sprig. Serve hot and enjoy this comforting and bright soup.
Notes
- Use the green parts of the leek for extra flavor and nutrition.
- If fresh dill is unavailable, dried dill can be substituted, but fresh dill is preferred for best taste.
- To make this soup vegan, ensure your vegetable broth cube is free of animal products.
- Adjust the lemon juice quantity to suit your desired level of acidity.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or in the microwave.
