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- 1 cup orzo pasta - 4 cups vegetable broth - 1 cup heavy cream - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 medium carrot, diced - 1 medium stalk of celery, diced - Zest and juice from 1 lemon - 1 tablespoon olive oil - Salt and pepper to taste - Fresh parsley, chopped for garnish In this recipe, you need orzo pasta as the star. It cooks quickly and adds a nice bite. The vegetable broth forms the soup's base, while the heavy cream makes it rich and creamy. For aromatics, we use onion, garlic, carrot, and celery. These vegetables create a strong flavor base. They add depth and sweetness to the soup. The lemon zest and juice brighten the dish and balance the creaminess. Olive oil gives a nice finish, while salt and pepper enhance the taste. Finally, fresh parsley adds color and freshness when you serve the soup. Each ingredient plays a key role in making this lemon orzo soup both quick and tasty. Start by heating the olive oil in a large pot over medium heat. Add the finely chopped onion, diced carrot, and diced celery. Sauté these vegetables for about 5 to 7 minutes until they soften. This step builds a tasty base. Next, stir in the minced garlic. Cook for one more minute until the garlic smells amazing. Now, pour in the vegetable broth. Bring it to a gentle boil. Once boiling, add the orzo pasta. Stir it well and let it cook for 8 to 10 minutes. The orzo should be tender but not mushy. Stir occasionally to keep it from sticking to the pot. When the orzo is cooked, reduce the heat to low. Now, stir in the heavy cream, lemon zest, and lemon juice. Mix everything until it’s well combined and heated through. Season with salt and pepper to taste. If you like it tangy, you can add more lemon juice. Let it sit for 2 to 3 minutes off the heat. This will help the soup thicken a bit. Serve hot, garnished with fresh chopped parsley on top. To get that rich, creamy feel in your soup, heavy cream is key. It adds a rich taste that makes every bowl comforting. When you add the cream, keep the heat low. This helps to prevent the cream from breaking. If the soup gets too hot, it can curdle. Stir gently to mix everything smoothly. Lemon zest and juice bring bright flavors to the soup. Use both for a balanced taste. The zest packs a punch, while the juice adds a fresh zing. Start with a bit of zest and juice, then taste the soup. If you want more tartness, add a little more juice until it’s just right. Garnishing can make your soup look special. I love using fresh parsley on top. It adds a pop of color and freshness. Serve the soup in bright bowls to enhance the look. You can also offer crusty bread on the side. This makes the meal feel more complete and inviting. {{image_2}} You can change the herbs for a new taste. Try fresh thyme or dill. These add a nice twist. You can also use dried herbs if fresh is not available. Swap out vegetables to fit your taste. Spinach or kale adds color and nutrients. You can even toss in peas for sweetness. For a lighter soup, use lower fat cream. Light cream or milk works well and still tastes good. You can also use whole grain orzo instead of regular. Whole grain adds fiber and a nutty flavor. Both changes keep the dish tasty while being better for you. Boost your soup with protein. Adding cooked chicken or shrimp makes it hearty. You can also mix in spices for heat. Red pepper flakes can bring warmth. A dash of smoked paprika adds depth. Each change lets you customize your soup for your taste. To keep your creamy lemon orzo soup fresh, store it in the fridge. Use an airtight container to avoid spills and keep out air. The soup stays good for about three days. If you want to save it longer, freeze it. Soup freezes well for up to three months. Use freezer-safe containers or bags. Leave some space at the top for expansion. When you want to enjoy your soup again, reheat it gently. Use a pot on low heat. Stir it often to avoid sticking. You can also use the microwave in short bursts. Heat it in 30-second intervals, stirring in between. This way, it warms evenly. If it seems too thick, add a splash of broth or water for a nice texture. Your creamy lemon orzo soup lasts up to three days in the fridge. Check for signs of spoilage before eating. If you see mold or smell something off, it’s best to throw it out. When frozen, the soup stays good for three months. After that, the taste may change. Always trust your senses when checking for freshness. Yes, you can make this soup vegan with a few easy swaps. Instead of heavy cream, use coconut cream or a cashew cream. For the broth, choose vegetable broth or a homemade vegan broth. Both options keep the soup rich and tasty. If you want a thicker soup, several easy options exist. You can add a slurry made from cornstarch and water. Mix one tablespoon of cornstarch with two tablespoons of cold water. Stir it in while simmering the soup until it thickens. Another option is to blend a portion of the soup and mix it back in. This soup pairs well with many sides. A fresh green salad adds crunch and color. You can also serve it with warm bread or crusty rolls for dipping. Try adding a side of roasted vegetables for a balanced meal. This blog post covered how to make a delicious lemon orzo soup. We explored the key ingredients like orzo, broth, and cream. We also discussed helpful tips for texture and flavor. Lastly, we looked at variations to customize your soup and how to store leftovers properly. Enjoy making this soup and feel free to get creative with your ingredients. Happy cooking!

Minute Creamy Lemon Orzo Soup

Warm up with a bowl of Lemon Zest Creamy Orzo Soup that's bursting with flavor and comfort! This easy recipe combines creamy heavy cream with zesty lemon and tender orzo pasta, perfect for a cozy dinner. In just 25 minutes, you can create a delicious meal that your family will love. Click through to discover the step-by-step recipe and bring a taste of sunshine to your table! #LemonZestSoup #OrzoRecipes #ComfortFood #EasyCooking
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Ingredients
  

1 cup orzo pasta

4 cups vegetable broth

1 cup heavy cream

1 tablespoon olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 medium carrot, diced

1 medium stalk of celery, diced

1 lemon (zest and juice)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery, and sauté until they are softened, about 5-7 minutes.

    Stir in the minced garlic and cook for an additional 1 minute until fragrant.

      Pour in the vegetable broth and bring to a gentle boil.

        Add the orzo pasta to the pot and cook for about 8-10 minutes or until tender, stirring occasionally.

          Once the orzo is cooked, reduce the heat to low and stir in the heavy cream, lemon zest, and lemon juice. Mix until well combined and heated through.

            Season with salt and pepper to taste. Adjust lemon juice based on how tangy you prefer the soup.

              Remove from heat and let it sit for 2-3 minutes before serving to thicken slightly.

                Serve hot, garnished with chopped fresh parsley on top.

                  Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4