Simple, comforting, and fresh is how I’d describe this soup. Lemon orzo tofu soup is uncomplicated, in both its prep and its ingredients.
If you think a hearty and flavorful soup has to include a bunch of ingredients and simmer on the stove for hours, I’d tell you what I told my husband: “Nope. Not today.” My proof is this lemon orzo tofu soup recipe.
We’ve had visitors of the super-fun sort at our house over the weekend (my little niece and my sister). It was so fun to see how excited my niece was to pick oranges and lemons from the trees, and have her auntie turn those oranges into some mighty fine orange juice! And I’ve gotta say, that the juice was amazing.
If you have orange juice handy and you’re interested in a tasty dish, I recommend my recipe for Ramen and Veggies in Orange-Chili Sauce — it’s another one of those easy-to-make and satisfying meals.
There were a bunch of lemons picked and piled up on my counter courtesy of the little one, but we never got around to making lemonade. I should have made lemon curd again, like I did for this recipe for Mini Sugar Cookie Cups with Lemon Curd. My niece would have loved them!
As the weekend wore on, I finally succumbed to a cold I had been trying to fight off. Very inconvenient, wouldn’t you say? I mean, I had playgrounds to play on, dolls to play swimming lessons with, and sidewalks that needed chalk art!
At one point, while my niece finally napped (geeze do 4-year-olds have a lot of energy!) I decided that I should probably make some soup with what little energy I had left.
Soup would be good to feed a cold, or however that saying goes, and my guests, too. I also loved the idea of adding some of that fresh lemon juice to the dish.
Lemon and rice popped into my head, and so did chicken, but we didn’t have any white rice or chicken at home, and no one felt like a grocery store run.
The next best things? Orzo — the small, rice-shaped pasta that cooks up quickly and is fabulous in soup, and tofu. I made a tofu dish (with orange juice, too) for SheKnows.com that I love — orange sesame tofu stir-fry — and it’s really easy to make, too!
Lemon orzo tofu soup is super comforting and it is so easy to make. It’s filling, too, since it’s pasta based, and has the added protein of tofu. And for some reason, little kids love that tiny orzo!
Round up a little fresh lemon juice and use it to make this soup! It adds a bright touch to a comforting dish.
Lemon Orzo Tofu Soup is bright and flavorful -- you'll be impress with how easy it is to make!
- 3 cups vegetable broth
- 2 cups water
- 1/3 cup uncooked orzo
- 1/2 teaspoon salt (or a bit more to taste)
- 1/4 teaspoon ground black pepper
- 8 ounces firm tofu, cubed into 1/2-inch-pieces
- 3 tablespoons fresh squeezed lemon juice
- Lemon slices for garnish
- Fresh parsley, chopped, for garnish
- Bring the vegetable broth and water to a boil in a large pot. Season with the salt and black pepper.
- Add the orzo and cook until it’s almost soft, but still some firmness to it, about 5-7 minutes. Reduce the heat to simmer.
- Add the tofu to the pot and cook for 3-4 minutes, or until the orzo is soft.
- Turn off the heat and add the lemon juice. Stir to combine.
- Serve hot garnished with a bit of the parsley and a thin lemon slice on top.