Turkish Orzo Soup (Şehriye Çorbası)
Simple Turkish orzo soup made with tomato, garlic, dried mint, and lemon. Light, comforting, and ready in under 30 minutes.
Ingredients
- 1 ½ tablespoon Butter
- 1 tablespoon Olive Oil
- 1 tablespoon Tomato Puree
- 1 tablespoon Biber Salcasi I use Aci Biber Salcasi (Hot). There is also a milder version called Tatli Biber Salcasi
- 2 cloves Garlic Crushed
- ¼ teaspoon Aleppo Pepper or Chilli Flakes
- ½ teaspoon Turmeric Powder
- 1 teaspoon Smoked Paprika
- 1 teaspoon Salt Adjust to taste
- ½ teaspoon Ground Black Pepper
- 1 teaspoon Dried Mint
- ½ cup Orzo
- 1.3 l Stock I use Chicken. You can also use Veg or Water.
- Lemon Juice
Instructions
- Build the Flavour BaseHeat the olive oil or butter or both in a large saucepan/pot over medium heat. Add the tomato paste and pepper paste as well as the garlic. Cook for about 1-2 minutes, stirring constantly, until the tomato paste darkens slightly and becomes fragrant. Add the aleppo pepper or red pepper flakes, turmeric, smoked paprika, salt, pepper and dried mint, stirring briefly to release their aroma.
- Add the Broth and OrzoAdd Orzo. Pour in the hot water or stock and stir well to dissolve the tomato paste completely into the liquid. Bring the mixture to a gentle boil. Simmer for 15 minutes.
- Finish and ServeTaste and adjust seasoning with salt and pepper. Serve the soup hot with a squeeze of fresh lemon juice. Garnish with chopped parsley if desired.
Notes
Serving Suggestions
Turkish Orzo Soup is most often served as the first course of a meal.It pairs beautifully with: Turkish Simit - Turkish Sesame Bagel Bread Other Breads or Pitta Bread or fried Pitta Chips Salad such as Quick Turkish Sumac Onions (5 Minutes Prep), Authentic Turkish Tomato, Parsley and Red Onion salad For an extra layer of richness, some people enjoy it with a spoonful of yogurt on the side.
Storage and Reheating
Leftover soup can be stored in the refrigerator for 2–3 days. Because orzo absorbs liquid as it sits, the soup will thicken over time. When reheating, simply add a little hot water or stock to loosen the broth.Reheat gently on the stovetop until warmed through.
Tips for the Best Turkish Orzo Soup
A few small details make a big difference: Cook the tomato and paste properly - Allowing it to sauté briefly deepens the flavour. Use hot liquid - Adding hot water or stock keeps the cooking process smooth and prevents the temperature from dropping too quickly. Stir occasionally - This prevents the orzo from clumping or sticking. Add lemon just before serving - Fresh lemon brightens the soup and enhances the other flavours.Variations to try
Though the classic version is beautifully simple, many variations exist. Vegetable Orzo Soup - Add diced carrots, peppers, or zucchini for extra texture and nutrition. Chicken Orzo Soup - Shredded cooked chicken turns the soup into a heartier meal. Tomato-Rich Version - Add diced tomatoes or more tomato purée for a deeper tomato flavour. Each variation maintains the core character of the soup while adding its own twist.Nutrition
Calories: 166kcalCarbohydrates: 20gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 11mgSodium: 1921mgPotassium: 90mgFiber: 1gSugar: 4gVitamin A: 1017IUVitamin C: 1mgCalcium: 14mgIron: 1mg
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