Vegan Orzo Lemon Soup Recipe

I’m Mindful Avocado and my Lemon Orzo Soup uses a clever one-pot method plus a surprise ingredient to create a healthy, weeknight-ready vegan meal in under 45 minutes.

I never thought a simple bowl could feel like a little discovery until I made this. My Vegan Orzo Lemon Soup somehow hits bright and comforting at the same time, the kind of Healthy Lemon Orzo Soup I reach for when I want something quick but not boring.

The lemon juice and zest give it that snap, while tiny pearls of orzo pasta make each spoonful playful. I call it Lemon Soup Vegan when I’m bragging to friends, though it really just keeps you curious enough to keep tasting.

Sometimes I mess up the garnish but never the flavor.

Ingredients

• Extra virgin olive oil gives richness monounsaturated fats, subtle fruitiness, helps carry flavors.
• Yellow onion adds sweet savory depth, fiber and antioxidants, it melts into the base.
• Carrots add natural sweetness, beta carotene vitamin A and crunchy texture if not overcooked.
• Orzo supplies quick carbs and a pasta bite, makes soup filling and kid friendly.
• Silken tofu makes a creamy egg free lemon base, it’s also adds plant protein.
• Lemon juice and zest give bright sour pop, vitamin C and lively freshness.
• Parsley, dill and nutritional yeast finish with herb freshness and subtle umami boost.

Ingredient Quantities

• 1 tbsp extra virgin olive oil
• 1 medium yellow onion, finely chopped (about 1 cup)
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves minced
• 6 cups low sodium vegetable broth
• 3/4 cup dry orzo pasta
• 1/2 cup silken tofu (for creamy egg free lemon base)
• Juice and zest of 2 lemons (about 1/3 cup juice, 2 tsp zest)
• 1 bay leaf
• 1/2 tsp dried oregano
• 3/4 tsp kosher salt (or 1/2 tsp fine sea salt)
• 1/4 tsp freshly ground black pepper
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh dill (optional)
• 1 tbsp nutritional yeast (optional, for extra umami)

How to Make this

1. Heat 1 tbsp extra virgin olive oil in a large pot over medium heat, add 1 cup finely chopped yellow onion, 2 peeled and diced carrots and 2 diced celery stalks, sprinkle in about half the salt (about 3/8 tsp kosher), and sauté until the veggies are soft and the onion is translucent, about 6 to 8 minutes — ok wait, no dashes, so: about 6 to 8 minutes, stirring now and then so nothing sticks.

2. Add 3 minced garlic cloves and cook 30 to 60 seconds until fragrant, don’t let it burn.

3. Pour in 6 cups low sodium vegetable broth, add 1 bay leaf and 1/2 tsp dried oregano, bring to a boil.

4. Stir in 3/4 cup dry orzo, reduce to a simmer and cook uncovered, stirring occasionally, until the orzo is just tender, about 8 to 10 minutes.

5. While the orzo cooks, make the creamy lemon base: in a blender combine 1/2 cup silken tofu, juice and zest of 2 lemons (about 1/3 cup juice, 2 tsp zest), and 1 tbsp nutritional yeast if using; blend until totally smooth. If it seems too thick add 2 to 3 tbsp hot broth to loosen.

6. Temper the tofu mix so it doesnt curdle: ladle about 1 cup of the hot soup into the blender while blending (or slowly whisk hot soup into the tofu bowl), then slowly pour the warmed tofu-lemon mixture back into the pot, stirring constantly. Keep the heat low and do not boil after adding the tofu.

7. Season with the remaining salt (to reach about 3/4 tsp kosher total), 1/4 tsp freshly ground black pepper, taste and add more lemon or salt if needed. Remove and discard the bay leaf.

8. Stir in 2 tbsp chopped fresh parsley and 2 tbsp chopped fresh dill if using, give one last gentle simmer for a minute so herbs wake up, then turn off the heat.

9. Serve right away with a little extra lemon zest or parsley on top, and note that orzo soaks liquid fast so if you plan leftovers add a splash of broth when reheating.

10. Quick hacks: use boxed veggie broth concentrate if thats what you have, swap silken tofu for cashew cream if you prefer, and if the soup is too thin, simmer a bit longer to thicken or add a handful more orzo.

Equipment Needed

1. Large heavy-bottomed pot (4 to 6 quart) for sautéing and simmering the soup
2. Blender (regular or high speed) to make the silken tofu lemon base
3. Chef’s knife, sharp, for finely chopping onion carrots and celery
4. Cutting board
5. Wooden spoon or silicone spatula for stirring so nothing sticks
6. Ladle for tempering the tofu mix and for serving
7. Measuring cups and spoons, including a 1/3 cup and 3/4 cup measure
8. Microplane zester or fine grater for the lemon zest, plus a small bowl to collect it if you want

FAQ

Vegan Orzo Lemon Soup Recipe Substitutions and Variations

• Silken tofu: swap with cashew cream (soak 1/3 cup cashews 20-30 min then blend with 1/3 cup water till silky), or 1/2 cup full-fat coconut milk for richness (will add a coconut note), or 1/2 cup blended cannellini beans for a neutral, protein-rich option
• Orzo: use Israeli pearl couscous, acini di pepe, or a gluten-free rice-based orzo substitute; note cooking times and liquid needs differ so watch it while it cooks
• Low sodium vegetable broth: use mushroom broth for extra umami, or 6 cups water plus 1 tbsp miso paste (or 1-2 tsp soy sauce and 1 tbsp nutritional yeast) to build depth without store-bought stock
• Fresh parsley / dill: swap dill with tarragon or basil for a different bright note, or use chives/scallions for a mild oniony finish; if using dried herbs use about 1/3 the fresh amount

Pro Tips

1) Toast the dry orzo in the pot briefly before adding broth, it gives a nutty, deeper flavor and helps the pasta hold its shape instead of turning gluey.

2) Temper the silken tofu so it doesnt curdle: blend it with a bit of hot broth first, then slowly whisk it into the soup while keeping the heat low, and never let the pot come to a boil after you add it.

3) Hold back a little lemon juice and add most of it at the end, then taste and tweak. Acid brightens everything, so add acid not salt if the soup feels flat.

4) Plan for leftovers: undercook the orzo by a minute or cook it separately and add when serving. If reheating, always add a splash of hot broth to loosen things up.