Step 1

Coat the bottom of a large pot with the oil and place it over medium heat.

Step 2

Give the oil a minute to heat up, then add the onion, carrots, and celery. Sweat the veggies for about 5 minutes, stirring often, until they begin to soften up.

Step 3

Stir in the garlic and cook it with the veggies for about 1 minute, until very fragrant.

Step 4

Stir in the tomatoes, broth, and oregano.

Step 5

Raise the heat and bring the mixture to a boil. Lower the heat and allow the soup to simmer for 20 minutes, stirring occasionally, until slightly thickened.

Step 6

Stir the orzo into the soup and continue letting it simmer for about 15 minutes, until the orzo is tender.*

Step 7

Stir in the coconut milk, simmer the soup for a minute more, then remove the pot from heat. You can also thin the soup with a little broth or water if it's thicker than you'd like it at this point.

Step 8

Season the soup with salt and pepper to taste and stir in the fresh basil.

Step 9

Ladle into bowls and serve.