Cucumber Orzo Soup

This Cucumber Orzo Soup is a light, vibrant, and incredibly refreshing meal. Packed with tender pasta, crisp diced cucumbers, and fresh dill in a zesty broth, it’s a quick and comforting dinner that comes together in under 30 minutes!

Course Soup

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 120kcal

Author Julia Maz

Ingredients

1 tbsp olive oil
1 cup carrots, diced
1 medium onion, finely diced
2 cloves garlic, minced
8 cups vegetable broth
1 cup orzo pasta
3 medium fresh cucumbers
½ cup fresh dill
1 whole lemon, juiced
½ tsp sea salt, or to taste
¼ tsp black pepper, or to taste

US Customary - Metric

Instructions

In a medium pot, saute the diced carrots and onion in olive oil for about 5-7 minutes until they soften.
1 tbsp olive oil, 1 cup carrots, diced, 1 medium onion, finely diced
Toss in the minced garlic and saute for another minute or two until fragrant.
2 cloves garlic, minced
Pour in the vegetable broth, season the soup with sea salt and black pepper, and bring it to a boil. Reduce the heat and let it simmer for 10 minutes.
8 cups vegetable broth, ½ tsp sea salt, or to taste, ¼ tsp black pepper, or to taste
Stir in the orzo pasta and cook for about 5 minutes, or until the pasta is just tender.
1 cup orzo pasta
Turn off the heat so the soup stops boiling. Stir in the diced cucumbers, fresh dill, and lemon juice. Cover the pot with a lid and let the soup rest for 2-3 minutes before serving to let the flavors blend.
3 medium fresh cucumbers, ½ cup fresh dill, 1 whole lemon, juiced

Video

Notes

🔀 Recipe Variations

🌾 Switch up the grains Don't have orzo on hand? No problem! You can easily swap it for arborio rice, quinoa, or even small pasta shapes like ditalini or stelline to keep that perfect spoonful texture.

🧄 Boost the savory flavor If you want a deeper, more comforting undertone, stir in a splash of coconut aminos or a pinch of nutritional yeast right when you add the broth for a subtle umami kick.

🌿 Play with fresh herbs While dill is the absolute superstar here, you can totally change the vibe by adding a handful of fresh mint, chopped basil, or even some green chives right at the end.

🥣 Make it even heartier Want to turn this light soup into a super filling main dish? Toss in a can of rinsed and drained chickpeas or white beans during the last few minutes of simmering the broth.

🫙 Storage & Make-Ahead

🧊 Storage

Store any leftovers in an airtight container in the fridge for up to 3 days. Just keep in mind that the orzo will absorb the broth as it sits, so you may need to add a splash of water or extra broth when reheating.

⏳ Make-ahead tip

If you're meal prepping, cook the broth and orzo ahead of time, but hold off on the cucumbers and dill. Store them separately in a small container and stir them into your warm bowl right before serving so they stay perfectly fresh.

💡 The Pro-Crunch Tip

When reheating leftovers on the stove, heat the soup just until it's warm—do not let it boil! Boiling it again will completely cook the cucumbers and turn them mushy, which is exactly what we want to avoid.

Nutrition