Orzo Leek and Dill Soup is one of those cozy bowls that makes you feel instantly at home. This vibrant soup is bright with lemon and fresh dill, hearty with tender orzo, and deeply nourishing thanks to the gentle sweetness of leeks and carrots. The subtle perfume of thyme lifts the broth in a quietly elegant way, making every spoonful satisfyingly complex. If you love a bowl bursting with flavor, color, and health, you’ll find yourself returning to Orzo Leek and Dill Soup all year round.

Orzo Leek and Dill Soup Recipe - Recipe Image

Ingredients You’ll Need

The magic of Orzo Leek and Dill Soup lies in its thoughtfully chosen, simple ingredients—each one transforming the humble soup into a celebration of freshness and balance. Don’t skip the dill or the splash of lemon at the end; these touches awaken all the flavors and make this soup truly sing!

Olive oil: Adds silkiness and helps to gently sweat the vegetables, forming the backbone of the soup’s flavor.
Red onion: Brings sweetness and a subtle bite, setting a flavorful base for the soup.
Garlic: Offers aromatic depth and a subtle warmth that permeates each spoonful.
Carrot: Lends natural sweetness and a lovely orange hue, making the soup both pretty and comforting.
Leek (green ends included): Adds a gentle, earthy flavor and soft texture that meld beautifully with the pasta.
Dried thyme: Delivers herbal notes that complement the freshness of dill and vegetables.
Orzo pasta: The star carb—these tiny pasta grains turn the broth slightly creamy and make the soup extra satisfying.
Vegetable stock (stock cube and boiling water): Infuses the base with depth and umami, holding everything together.
Fresh dill: The signature flavor—bright, grassy, and aromatic, dill transforms the soup with its freshness.
Salt & pepper: Essential for amplifying all those fresh flavors—be generous and taste as you go.
Lemon (squeezed): A splash of acid that lightens the soup and elevates every ingredient.
Extra virgin olive oil (to garnish): Adds a glossy finish and gentle richness when drizzled right before serving.

How to Make Orzo Leek and Dill Soup

Step 1: Prep and Sauté the Vegetables

Start by finely chopping the garlic and red onion, and dicing the carrot and leek (yes, use those gorgeous green ends for extra flavor and color). In a large pot, heat the olive oil over medium and add all the chopped veg with a pinch of salt and pepper. Let them sweat gently for about 6 minutes, stirring occasionally, until they’re tender and fragrant. This mellow sauté is the secret to a soup base that’s truly layered with flavor!

Step 2: Prepare the Stock

While your vegetables are getting soft and sweet, put the kettle on to boil. In a heatproof bowl, dissolve your vegetable stock cube in 1.5 liters of boiling water, whisking well until completely dissolved. This instantly creates a rich, savory broth that will infuse the orzo and veg with extra body.

Step 3: Add Orzo, Stock, and Thyme

Pour the orzo pasta into the pot, followed by your prepared vegetable stock and the dried thyme. Stir everything together, bring to a gentle bubble, and let the soup simmer for about 12 minutes. Stir now and then so the orzo won’t stick—watch as the grains plump up and the broth starts to thicken ever so slightly.

Step 4: Brighten and Finish

Taste your soup for seasoning and add a little more salt and pepper if needed. Now, for the flavor boost that makes Orzo Leek and Dill Soup unforgettable: a good squeeze of lemon and most of your fresh dill leaves (save a few sprigs for garnish). Give it a final gentle stir and taste. The soup should sing with freshness and feel soothing at the same time.

Step 5: Serve and Garnish

Ladle the hot Orzo Leek and Dill Soup into bowls. Finish each serving with a delicate drizzle of extra virgin olive oil and a fresh sprig of dill for that irresistible aroma and bright visual pop. This is where the soup transforms into a restaurant-worthy, soul-warming experience!

How to Serve Orzo Leek and Dill Soup

Garnishes

A flourish of extra virgin olive oil on each bowl adds a silky mouthfeel and boosts the soup’s flavor, while a sprinkle of freshly torn dill brings freshness right to the surface. If you love a bit of zip, try a grind of black pepper or even a few chili flakes for gentle heat. Top with extra lemon zest if you want it really zesty!

Side Dishes

A bowl of Orzo Leek and Dill Soup pairs beautifully with a chunk of crusty sourdough, warm pita, or a simple herbed focaccia. For a lighter touch, a crisp green salad with cucumbers, radishes, and lemony vinaigrette echoes the soup’s bright notes and makes a balanced meal.

Creative Ways to Present

For a dinner party, serve Orzo Leek and Dill Soup in espresso cups or small mugs as an elegant starter. Swirl the olive oil in striking patterns or sprinkle finely chopped dill and lemon zest for visual drama. Another fun way: offer toppings at the table, such as toasted pine nuts or extra herbs, so everyone can customize their bowl.

Make Ahead and Storage

Storing Leftovers

If you have extra Orzo Leek and Dill Soup, let it cool completely before transferring to an airtight container. The flavors mingle and deepen overnight, making for a delicious next-day lunch! Store in the fridge for up to three days, and know that the orzo will continue to absorb the broth, thickening the soup a bit.

Freezing

While this soup is best enjoyed fresh, you can freeze it if needed. Cool the soup completely, ladle into freezer-safe containers (best in single portions), and freeze for up to two months. Keep in mind that the orzo may become very soft after thawing—so if you know you’ll freeze some, consider undercooking the orzo by a couple of minutes.

Reheating

To reheat, warm the soup gently over medium heat on the stove, adding a splash of water or vegetable stock to loosen things up if it’s thickened. Stir well to prevent the orzo from sticking. Don’t forget to freshen with a squeeze of lemon and a little more dill right before serving to revive those bright flavors!

FAQs

Can I substitute the orzo with another pasta?

Absolutely! Tiny pasta shapes like pastina, ditalini, or even broken vermicelli work well in Orzo Leek and Dill Soup. Just adjust the cooking time as needed for the shape you choose, and enjoy that same cozy texture.

What if I don’t have fresh dill?

If you’re out of fresh dill, you can use about one teaspoon of dried dill—add it alongside the thyme so it has time to infuse. The soup will still taste wonderful, though the fresh herb brings extra vibrancy.

Can I add protein to this soup?

Definitely! Stir in cooked shredded chicken, chickpeas, or cannellini beans to make Orzo Leek and Dill Soup a heartier meal. Simply add your protein in the last few minutes of simmering to heat through.

Is this soup gluten-free?

Traditional orzo pasta contains wheat, so Orzo Leek and Dill Soup isn’t gluten-free by default. However, you can easily find gluten-free orzo or substitute with cooked rice for a gluten-free version that’s just as tasty.

How do I keep the orzo from getting mushy when storing?

Orzo will continue to soak up broth as it sits. To avoid mushiness, you can cook the orzo separately and add it to each bowl before serving, keeping the soup and pasta apart until you’re ready to eat.

Final Thoughts

If you’re searching for a soup that’s as comforting as it is fresh, Orzo Leek and Dill Soup will soon become a trusted favorite in your kitchen. There’s no better way to brighten your day than with a bowl that balances silky textures and layers of flavor, finished off with the lively snap of lemon and dill. Go ahead—give it a try and let the aroma fill your home!