Orzo, Leek and Dill Soup

The first spoonful of this velvety Orzo, Leek and Dill Soup delivers a gentle symphony of flavors – tender leeks melting into a fragrant broth, playful orzo pasta providing just the right bite, and fresh dill weaving its aromatic magic throughout. This comforting soup strikes the perfect balance between hearty and light, making it ideal for any season. Whether you’re looking for a quick weeknight dinner or a soothing remedy for a cold day, this Orzo, Leek and Dill Soup delivers warmth in each spoonful. You’ll learn how to create layers of flavor with simple ingredients and master the perfect texture balance that makes this soup so irresistible.

Why You’ll Love This Recipe

This Orzo, Leek and Dill Soup recipe stands out for its incredible flavor-to-effort ratio. In just about 30 minutes, you’ll create a soup that tastes like it simmered all day. The combination of silky leeks, which become buttery and sweet when properly sautéed, plays beautifully against the al dente texture of the orzo pasta. Fresh dill adds bright, herbaceous notes that elevate this soup beyond ordinary broth-based recipes.

The versatility of this leek and orzo soup makes it perfect for various occasions – elegant enough for dinner guests yet simple enough for everyday meals. Its clean, fresh flavors appeal to even picky eaters, while food enthusiasts will appreciate the thoughtful balance of textures and aromatics.

What truly sets this soup apart is how the ingredients work together – the starch from the orzo naturally thickens the broth slightly, creating a satisfying mouthfeel without heaviness. This creates a soup that feels nourishing and complete, even without meat or dairy additions.

Ingredients

For this delicious Orzo, Leek and Dill Soup, gather:

• 2 large leeks (white and light green parts only), thoroughly cleaned and thinly sliced (about 2 cups)
• 1 cup (200g) orzo pasta, uncooked
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 medium carrot, diced (about ½ cup)
• 1 celery stalk, diced (about ½ cup)
• 6 cups (1.4L) vegetable or chicken broth, low sodium preferred
• ¼ cup fresh dill, chopped, plus more for garnish
• 1 bay leaf
• 1 tablespoon fresh lemon juice
• ½ teaspoon dried thyme
• ¼ teaspoon red pepper flakes (optional)
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon freshly ground black pepper
• Lemon wedges, for serving

Pro Tips

Mastering this Orzo, Leek and Dill Soup comes down to a few critical techniques that elevate it from good to exceptional:

First, proper leek preparation is non-negotiable. Leeks harbor sand between their layers, so slice them first, then submerge in a bowl of cold water. The dirt will sink while the leeks float. Lift them out (don’t pour) and dry before sautéing. This ensures your soup has that clean, sweet leek flavor without any gritty texture.

Second, watch your orzo cooking time carefully. Unlike regular soups where pasta continues softening, you want to serve this when the orzo still has a slight bite (al dente). The pasta will absorb broth even after cooking stops, so consider finishing the soup about 1-2 minutes before the orzo reaches perfect tenderness.

Lastly, add the dill in two stages for maximum impact. Add half during cooking for background flavor, then sprinkle the remaining fresh dill just before serving. This two-step approach provides both depth and brightness to the Orzo, Leek and Dill Soup, allowing the herb’s distinct character to shine through multiple dimensions.

Instructions

Step 1: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add sliced leeks along with a pinch of salt and cook for 4-5 minutes until they begin to soften. The salt helps draw out moisture and prevents browning – we want the leeks tender and translucent, not caramelized.

Step 2: Add the diced carrots and celery to the pot with the leeks. Cook for another 3-4 minutes, stirring occasionally. When the vegetables have softened slightly, add the minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown.

Step 3: Pour in the broth, then add the bay leaf, dried thyme, red pepper flakes (if using), salt, and black pepper. Bring the mixture to a gentle boil, then reduce heat to maintain a steady simmer. Let this base develop flavor for about 5 minutes.

Step 4: Add the orzo to the simmering broth. Cook according to package directions, usually 8-10 minutes, stirring occasionally to prevent the pasta from sticking to the bottom of the pot. The orzo will absorb some of the broth as it cooks, creating a slightly thicker consistency.

Step 5: When the orzo is almost tender, stir in half of the chopped dill and the lemon juice. Taste and adjust seasoning as needed – the brightness of the lemon should complement the herbs without overwhelming them.

Step 6: Remove from heat and let stand for 2-3 minutes before serving. Discard the bay leaf. Ladle the hot Orzo, Leek and Dill Soup into bowls, garnish with the remaining fresh dill, and serve with lemon wedges on the side for anyone who desires additional brightness.

Variations

For a heartier dill and orzo soup version, add 1½ cups of shredded rotisserie chicken when you add the broth. The chicken will warm through while the orzo cooks, creating a more substantial meal perfect for colder months or hungrier appetites.

Create a Mediterranean-inspired variation by adding 1 can (15oz) of drained white beans (cannellini or great northern) and a handful of baby spinach in the final minutes of cooking. Finish with a sprinkle of crumbled feta cheese on top for a tangy, creamy element that beautifully complements the fresh dill.

For a dairy-free creamy option, stir in ¼ cup of unsweetened coconut cream just before serving. This creates a luxurious texture while maintaining the delicate flavor profile of the Orzo, Leek and Dill Soup. The subtle coconut notes pair surprisingly well with the herbaceous dill and sweet leeks.

Storage and Serving

Store leftover Orzo, Leek and Dill Soup in an airtight container in the refrigerator for up to 3 days. Note that the orzo will continue absorbing liquid, so when reheating, add a splash of fresh broth or water to restore the original consistency. Gently reheat on the stovetop over medium-low heat until just hot – avoid boiling, which can make the pasta mushy.

For serving, pair this vibrant soup with thick slices of crusty sourdough bread for dipping into the flavorful broth. The tanginess of the sourdough complements the herbaceous notes perfectly. For a complete meal, serve alongside a simple Greek salad with cucumbers, tomatoes, and a light vinaigrette.

Transform leftovers into a new meal by adding a poached egg on top just before serving – the runny yolk adds richness and transforms the soup into a satisfying breakfast or brunch option. A sprinkle of cracked black pepper and extra fresh dill over the egg completes this elegant presentation.

FAQs

Can I use dried dill instead of fresh?
Yes, though the flavor won’t be quite as vibrant. Substitute 1 tablespoon dried dill for the ¼ cup fresh, adding it earlier in the cooking process with the other dried herbs to allow it to rehydrate and release its flavors.

My soup became too thick after refrigeration. How can I fix this?
The orzo continues absorbing liquid even after cooking. Simply add more broth or water when reheating until you reach your desired consistency, then adjust seasonings if needed.

Can I make this soup ahead of time?
For best results, prepare the soup base without the orzo and refrigerate for up to 2 days. When ready to serve, bring the base to a simmer and add the orzo, cooking until tender, then finish with fresh dill and lemon.

Is there a gluten-free alternative to orzo?
Absolutely! Substitute rice-based orzo for a gluten-free version, or use small rice, like arborio. Cooking times may vary, so test for tenderness before serving.

Can I freeze this soup?
While possible, the texture of the orzo may change upon thawing. For best results, freeze the soup base without orzo or dill, then add fresh orzo and herbs when reheating.

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