Creamy Broccoli & Orzo Soup

I can’t say enough good things about this Creamy Broccoli & Orzo Soup. It is filled with hearty veggies that are cooked down in broth and spices before being blended until smooth. Then, orzo is cooked in the creamy soup until tender. And it is finished off with an herb oil that is to die for. Creamy, veggie-packed and delicious – you don’t want to miss this one!

Step One: Cook the Veggies

Like I said, this soup is veggie-packed! Here is what you need:

• vegan butter or olive oil
• yellow onion
• garlic
• carrot 
• celery 
• fresh thyme
• dried basil
• onion powder
• garlic powder
• pepper
• broccoli 
• broth

Melt the vegan butter in a stock pot over medium heat. Add the onion, garlic, carrots, celery, thyme and dry seasonings. Cook down for 5 minutes, stirring frequently. Add the broccoli and pour in 4 cups of broth. Bring to a boil, partially cover, lower the heat and simmer for 30 minutes.

After 30 minutes all of the veggies should be super tender!

Step Two: Blend & Cook the Orzo

You have options when it comes to blending this soup. You can go completely creamy or leave some of the soup unblended for a chunkier texture. I went completely creamy and blended it all. Keep it in the stock pot and use an immersion blender OR transfer the soup to a standing blender and blend to your heart’s content.

To the blended soup add the remaining broth, non-dairy milk and dry orzo. Bring to a boil, lower the heat and simmer until the orzo is cooked through (approx. 10 minutes). Taste and add salt if needed.

Step Three: Make the Herb Oil & Serve

This soup is AMAZING on its own, but the herb oil takes it to another level. To make the herb oil, combine olive oil, fresh herbs (I used thyme, basil & parsley) and a pinch of garlic salt.

To serve the soup, ladle the soup into bowls, drizzle with the herb oil and serve with naan on the side. The naan is perfect for dunking in the soup – I highly recommend!

This soup is so creamy and comforting. You need to give it a try!