One thing I love about fall is the return of soup season! One of the first soups I make every year when the weather turns cooler is this creamy tomato basil soup with orzo, which is based on a ready-made soup from Costco. It’s probably my favorite “Costco hack” recipe. I’ve made this soup dozens of times – for my family, for company or for potlucks – and people always ask me for the recipe.
If you don’t shop at Costco, a lot of stores carry some version of a ready-made creamy tomato basil soup. These soups are fine as is, but they are usually a little too rich and bland for my taste. With a few additions including pureed tomatoes and orzo, you can have soup that’s less expensive per serving and more substantial, with a brighter tomato flavor.
Start by pureeing one 14-ounce can of whole or diced tomatoes in a blender. Place one 30-ounce container of prepared tomato soup in a large pot, and add the pureed canned tomatoes. Add some fresh or dried basil, salt, freshly ground black pepper, and red pepper flakes.
Stir to blend, and heat the soup to a boil over medium-high heat. Reduce the heat to a simmer and cook for about 15 minutes to allow the flavors to blend.
Meanwhile, in a separate pot, cook 6 ounces of orzo pasta in boiling water according to package directions for al dente. Once the pasta is cooked, drain it in a colander and add it to the soup. I really like orzo with this soup, but you could use any small pasta like baby shells or ditalini.
I usually serve this soup with a crusty bread, like our Rustic Spanish Bread or Easy Focaccia Bread. People love this soup so much that I’m almost embarrassed to tell them how easy it is to make. The prepared soup keeps for at least a month in the refrigerator, so it’s a good thing to have on hand for when you want to make a satisfying meal in a hurry.
Creamy Tomato Basil Soup With Orzo
- One 14-oz. can diced or whole tomatoes
- One 30-oz. container prepared creamy tomato basil soup
- 1 teaspoon dried basil or 1 tablespoon finely chopped fresh basil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
- 6 oz. dried orzo pasta
- Process the tomatoes in a food processor or blender until pureed.
- Place all ingredients except the orzo in a large pot and stir to blend.
- Bring to a boil, then reduce heat to a simmer and cook for 15 minutes.
- Meanwhile, cook the orzo according to package directions for al dente and drain in a colander.
- Add the orzo to the soup, and stir to combine.