I’ve always thought there’s something incredibly comforting about soups.
These are the dishes that wrap you in their warmth and aroma, instantly taking you back to childhood, to those family moments gathered around the table.
Just like the tomato orzo soup, one of those dishes that taste like home, warm and enveloping.
Its creaminess reminds of the classic “childhood soups”, but with an extra touch: the cheesy provola cubes that add deliciousness to every spoonful.
I love making different kinds because each one tells a story and carries a tradition.
There are soups that surprise with their simplicity, like the one with rice, potatoes, and mussels, perfect for those looking for a strong, genuine sea flavor.
Others, like the bean soup with broccoli and carrots, remind us how seasonal vegetables can transform into a nutritious and flavorful comfort food.
And who can forget the deliciousness of pasta with potatoes and provola or the more rustic version of turnip and bean soup, reminiscent of handed-down recipes.
Today, however, we prepare together tomato and oregano orzo with smoked provola, a simple yet surprising version, light yet enveloping.
A dish that warms the heart and manages to bring the whole family together!
The sweetness of the tomato, the unmistakable aroma of oregano, and the creaminess of the provola melting at the end of cooking make this soup a real delight!
👉🩷😍 I recommend reading this article to the end: you’ll find not only the step-by-step recipe but also a section dedicated to common questions, with practical tips for preparing it.
And still a special box on wine pairings, one dedicated to variations and intolerances and finally many suggestions on how to turn this soup into a complete and balanced meal.
Before moving on to the preparation, here are some other delicious recipes I recommend trying!
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 320 g orzo pasta
- 400 g tomato puree
- 1 carrot
- 1 onion (preferably golden)
- 4 tablespoons extra virgin olive oil (one per person)
- vegetable broth (about 1.5 liters or water)
- 150 g smoked provola (or 1 cheese square per person)
- salt
- dried oregano (to taste)
Tools
- Casserole
- Vegetable Peeler
- Ladle
- Knife
- Chopping board
- Lid
- Grater
- Wooden Spoon
Steps
In a large pot, heat the oil and add finely chopped onion and carrot.
Let them sauté over very low heat until they become soft and fragrant.
Then pour in the tomato puree and let it simmer for 4–5 minutes, stirring occasionally.
Add the vegetable broth and bring to a boil. Pour the orzo directly into the pot.
To make this really quick, you can prepare the vegetable broth the night before or, if you prefer, just use water.
Cook for the time indicated on the package, stirring often. Halfway through cooking, add the dried oregano and adjust the salt.
Turn off the heat and, if desired, add the smoked provola cubes.
If you’re making this soup for both adults and kids, you might want to customize it to please everyone!
In the adults’ dishes, add the provola cubes, while in the kids’ dishes, add the well-known cheese square!
You’ll turn your lunch or dinner into a really special moment without disappointing anyone!
Stir to melt the cheese, add a generous sprinkle of grated Parmesan, and serve the soup piping hot.
A clarification: as you can see in the photos, I like this soup rather dry and not brothy.
If you prefer it “more soupy“, you’ll need to add more broth gradually until you reach the ideal consistency.
Now it’s your turn! 💛 Did you try this tomato orzo soup with provola?
Tell me in the comments how it turned out, if you made any variations, or if you added your special touch 👩🍳
If you liked the recipe, share it with friends and family 👉 it will be the best way to bring warmth and taste to their tables too 🥄🍅🧀
Don’t forget to visit again: every week you’ll find new ideas, tips, and recipes to make everyday cooking even more special 🥰Article protected by copyright © – Gabriella Geroni © All Rights Reserved
FAQ (Questions and Answers)
How to prevent the orzo from sticking or burning at the bottom?
Stir often; use hot broth and add it gradually. Keep the flame low after the initial boil. Coat well with the oil from the sauté.
Can I use water instead of broth?
Yes, you can use water, but the flavor will be less rich. In this case, adjust the salt well and consider increasing the herbs (oregano, other herbs) to compensate.
When to add the provola (or melting cheese)?
At the end of cooking, with the heat off, using the residual heat. If you add it too early, it might melt too much and lose the stringiness that makes the dish special.
How to make the dish lighter?
Omit the provola, use less oil in the sauté, choose a light vegetable broth (homemade with few vegetables).
Can it be prepared in advance?
You can prepare the vegetable broth and the tomato puree sautéed in advance. However, I do not recommend pre-cooking the pasta as it will overcook and risk turning into mush.
