Let me tell you—this Orzo and Vegetable Soup with Lemon and Dill is my secret weapon for turning a chilly evening into a cozy, feel-good moment. The way the tiny orzo softens up and mingles with fresh, crisp veggies brightened by zingy lemon and fragrant dill? It’s like a warm hug in a bowl. Seriously, you’ll catch yourself sneaking spoonfuls straight from the pot. Plus, it’s ridiculously simple to make, which means less time cooking and more time enjoying that steamy bowl of comfort. Trust me, once you try this, it’s going to become your go-to soup for when you need something light, fresh, and nourishing all at once.
Quick Facts
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
For the Main Dish:
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, peeled and diced
2 celery stalks, diced
1 medium zucchini, diced
6 cups vegetable broth (or chicken broth for non-vegetarian)
Start by heating the olive oil in a large pot over medium heat. Toss in the diced onion and sauté until it’s translucent and starting to get soft, about 5 minutes. This base step is key for building flavor, so don’t rush it!
Step 2:
Add the minced garlic, carrots, and celery to the pot. Cook while stirring for another 5 minutes until the veggies start to soften and you catch those wonderful garlicky aromas.
Step 3:
Pour in the vegetable broth and bring everything to a boil. Once boiling, add the orzo and reduce to a simmer. Let it cook uncovered for about 8 minutes, stirring occasionally so the orzo doesn’t stick to the bottom.
Step 4:
While the orzo cooks, stir in the diced zucchini and sprinkle the dill over the soup. The zucchini will keep its tender crunch, so don’t add it too early.
Step 5:
When the orzo is tender but not mushy, stir in the lemon juice and zest. Taste and season with salt and pepper to your liking.
Step 6:
Turn off the heat and let the soup sit for a minute or two. This helps the flavors meld beautifully. Serve hot, garnished with fresh parsley if you like, and enjoy that bright, herby finish!
Variations & Tips
Swap orzo for small pasta shapes like ditalini or tiny shells.
Add spinach or kale at the end for an extra boost of greens.
Use fresh dill if you can—it really lifts the flavor.
If the soup thickens too much, simply add more broth or water as you reheat.
For a protein punch, stir in shredded cooked chicken or chickpeas before serving.
How I Like to Serve It
I love this soup on crisp fall evenings, paired with warm crusty bread for dipping. It’s also perfect for a light lunch or as a starter at a casual dinner party. On spring days, the lemony brightness makes it feel fresh and inviting, especially topped with a sprinkle of fresh herbs from the garden.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
When reheating, add a splash of broth or water to loosen the soup if it has thickened.
Closing: This soup always works because it’s simple, fresh, and comforting—all the good stuff in one bowl!
