Soups · About 30 minutes

Tomato orzo soup

Name: Tomato orzo soup
Total time: 30 min
Yield: 4 people
Cuisine: Egyptian
Ingredients: 100 g dry orzo pasta; 300 g grated tomato; 80 g chopped onion; 1 tbsp oil; 1000 ml hot water; 1 tbsp chopped parsley; 0.5 tsp salt, or to taste; 0.25 tsp black pepper

Mawgoud Kitchen · Published 2026-10-15 · Updated 2026-10-15

Lightly toasted orzo with tomato and onion; it continues absorbing broth after cooking.

Egyptian cuisine

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Total time: 30 minutes
Servings: 4
Cuisine: Egyptian

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Prepare onion, tomato and hot water. Orzo is small pasta, not rice.
Heat oil in a medium pot. Stir onion for 3 minutes, then add orzo and stir for 2–3 minutes until lightly golden without burning.
Carefully add tomato and stir for 5 minutes to reduce its liquid. Gradually add hot water, then salt and pepper.
Bring to a boil, reduce heat and simmer for 8–12 minutes, or according to the orzo packet, until tender. Stir from the bottom to prevent sticking.
Add parsley for the final minute and serve immediately. Orzo absorbs liquid as it stands; thin with hot water and adjust seasoning as needed.

A helpful tip ✳

If serving later, keep a little hot water to thin the soup when reheating. Do not add more pasta to replace lost liquid.

An editorial recipe not yet practically tested by the site team. Check actual doneness; times are approximate.

Before you start

Can I replace orzo with rice?

Rice requires different liquid proportions and cooking times. Do not substitute it automatically using the same steps.

Why did the soup get thicker?

Pasta absorbs broth. Add small amounts of hot water gradually rather than more oil.

Storing leftovers: Read safe storage guidance and sources

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Tomato orzo soup

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