Şehriye Çorbası Turkish Tomato Orzo Soup

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Quick Ingredients

• 2 tbsp olive oil
• 3 tbsp unsalted butter, divided
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 1/2 tbsp tomato paste
• 1 can (14 oz / 400 g) crushed or finely chopped tomatoes
• 6 cups (1.4 L) chicken or vegetable broth
• 1/2 cup (90 g) orzo (şehriye)
• 2 tsp dried mint
• 1 tsp fine salt (plus more to taste)
• 1/4 tsp black pepper
• 1/2 tsp sugar (optional, to balance acidity)
• Pinch red pepper flakes (optional)
• Lemon wedges and chopped parsley, to serve (optional)

Do This

• 1. In a medium pot, heat olive oil and 1 tbsp butter over medium heat. Sauté chopped onion 4–5 minutes until soft, then add garlic for 30 seconds.
• 2. Stir in tomato paste; cook 1–2 minutes until darkened and fragrant.
• 3. Add crushed tomatoes, broth, salt, pepper, sugar (if using), and red pepper flakes. Bring to a boil, then reduce to a gentle simmer for 5 minutes.
• 4. Stir in orzo. Simmer 8–10 minutes, stirring occasionally, until orzo is just tender.
• 5. In a small pan, melt remaining 2 tbsp butter over low heat. Add dried mint and warm for 30–60 seconds until fragrant (do not brown the mint).
• 6. Taste soup and adjust seasoning. Ladle into bowls and spoon mint-butter over each serving.
• 7. Garnish with chopped parsley and a squeeze of lemon, if you like. Serve hot.

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Why You’ll Love This Recipe

• Light yet comforting: a bright tomato broth that feels cozy without being heavy.
• Simple pantry ingredients that turn into something special with butter and dried mint.
• On the table in about 35 minutes, perfect for a weeknight starter or light meal.
• Easy to customize: make it vegetarian, creamier, or add leftover cooked chicken.

Grocery List

• Produce: 1 small onion, 2 garlic cloves, 1 lemon, fresh parsley (optional)
• Dairy: Unsalted butter
• Pantry: Olive oil, tomato paste, 1 can (14 oz / 400 g) crushed or finely chopped tomatoes, chicken or vegetable broth, orzo (şehriye), dried mint, salt, black pepper, sugar, red pepper flakes (optional)

Full Ingredients

For the Tomato-Orzo Soup

• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 small yellow onion, finely chopped (about 3/4 cup)
• 2 garlic cloves, minced
• 1 1/2 tbsp tomato paste
• 1 can (14 oz / 400 g) crushed or finely chopped tomatoes
• 6 cups (1.4 L) chicken or vegetable broth
• 1/2 cup (90 g) orzo (şehriye) pasta
• 1 tsp fine sea salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1/2 tsp granulated sugar (optional, to soften the acidity of the tomatoes)
• Pinch red pepper flakes or Turkish pul biber (optional, for gentle heat)

For the Mint-Butter Finish

• 2 tbsp unsalted butter
• 2 tsp dried mint (Turkish dried mint if available)

To Serve (Optional)

• Lemon wedges
• 2 tbsp finely chopped fresh parsley or dill
• Crusty bread, pide, or simit for dipping

Step-by-Step Instructions

Step 1: Prep your ingredients

Finely chop the onion and mince the garlic. Measure out the olive oil, butter, tomato paste, crushed tomatoes, broth, orzo, dried mint, and seasonings so everything is ready to go. This soup moves quickly once you start cooking.

If you plan to garnish with fresh parsley or dill, wash and finely chop it now. Cut the lemon into wedges for serving.

Step 2: Soften the onion and garlic

Place a medium saucepan or soup pot (about 3–4 quart / 3–4 L) over medium heat. Add the olive oil and 1 tbsp butter. When the butter has melted and is just starting to foam, add the chopped onion and a pinch of salt.

Sauté, stirring occasionally, for 4–5 minutes until the onion is soft, translucent, and starting to smell sweet. Add the minced garlic and cook for another 30 seconds, just until fragrant. Keep the heat moderate so the garlic does not burn.

Step 3: Toast the tomato paste

Stir in the tomato paste and cook it with the onions and garlic for 1–2 minutes, stirring constantly. The paste should darken slightly in color and smell rich and sweet rather than sharp and raw. This step deepens the flavor of the broth and makes the soup taste like it simmered much longer than it did.

Step 4: Build the tomato broth

Add the crushed or finely chopped tomatoes to the pot, then pour in the broth. Stir well to dissolve the tomato paste into the liquid. Add the salt, black pepper, sugar (if using), and red pepper flakes or pul biber if you like a gentle warmth.

Increase the heat to medium-high and bring the soup up to a boil. Once it boils, reduce the heat to medium-low and let it simmer gently, uncovered, for about 5 minutes. This helps the flavors meld and slightly cooks down the tomatoes.

Step 5: Cook the orzo (şehriye)

Stir in the orzo, making sure it is well distributed and not clumped together. Keep the heat at a gentle simmer.

Cook the soup for 8–10 minutes, stirring every couple of minutes so the orzo does not catch on the bottom. The orzo is ready when it is tender but still has a slight bite in the center. If the soup looks thicker than you like, you can stir in an extra 1/2 to 1 cup of hot water or broth to loosen it. Taste and adjust the salt and pepper.

Step 6: Make the mint-butter drizzle

While the orzo finishes cooking, prepare the mint-butter. In a small skillet or saucepan, melt the remaining 2 tbsp butter over low heat.

Once melted, add the dried mint. Gently swirl or stir for 30–60 seconds, just until the mint becomes fragrant and the butter takes on its aroma. Do not let the mint burn or become very dark; you only want it lightly sizzled. Remove from the heat and set aside.

Step 7: Finish and serve

Give the soup a final stir and check the seasoning, adding more salt, pepper, or a pinch of sugar if needed. Turn off the heat.

Ladle the hot soup into warm bowls. Spoon some of the mint-butter over each bowl, letting it form small golden pools on the tomato surface. Garnish with chopped fresh parsley or dill if you are using it, and offer lemon wedges on the side so each person can add a squeeze to brighten their bowl. Serve immediately with crusty bread or Turkish-style bread for dipping.

Pro Tips

• Toast that tomato paste: Do not skip sautéing the tomato paste until it darkens slightly. This quick step adds a slow-simmered depth to the broth.
• Stir the orzo often: Orzo tends to sink and stick to the bottom. Gentle, regular stirring keeps the soup smooth and prevents scorching.
• Adjust the thickness: The soup will thicken as it stands because the orzo absorbs liquid. Thin it out with a splash of hot water or broth when reheating.
• Mind the mint-butter: Keep the heat low when blooming the dried mint in butter. You want it fragrant and greenish, not burnt and bitter.
• Lemon at the table: A squeeze of fresh lemon right before eating makes the tomato flavor brighter and balances the richness of the butter.

Variations

• Vegetarian and vegan-friendly: Use vegetable broth instead of chicken. For a vegan version, replace all butter with olive oil and bloom the dried mint in 2 tbsp olive oil instead.
• Creamier version: For a slightly richer soup, stir in 1/4–1/3 cup (60–80 ml) heavy cream or evaporated milk right at the end of cooking, just before adding the mint-butter.
• With chicken: Add 1–1 1/2 cups shredded cooked chicken to the pot along with the orzo for a more filling main-course soup.

Storage & Make-Ahead

Let the soup cool to room temperature, then transfer it to an airtight container and refrigerate for up to 3–4 days. The orzo will continue to absorb liquid and the soup will thicken, so when reheating on the stovetop over medium-low heat, stir in a splash of water or broth until you reach your desired consistency. Bring just to a gentle simmer and heat through.

For longer storage, you can freeze the soup for up to 2–3 months. For best texture, slightly undercook the orzo (by 2 minutes) if you know you will be freezing it, or cook the orzo separately and add it fresh when reheating. Thaw overnight in the refrigerator before reheating gently on the stove. The mint-butter is best made fresh just before serving, but you can store leftover mint-butter in the fridge for up to 3 days and rewarm it briefly over low heat.

Nutrition (per serving)

Approximate values for 1 of 4 servings (without optional cream, bread, or chicken): about 210 calories; 10 g fat; 26 g carbohydrates; 2 g fiber; 7 g protein; 900 mg sodium (will vary depending on broth and added salt). These numbers are estimates and will change based on the exact brands and ingredients you use.