Greek Tomato Soup (domatosoupa) Recipe

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Greek Tomato Soup (Domatosoupa)

Mikekey K

By
@Mikekey

You can use vegie broth or chicken broth in this, but it is best with Herb Broth
Serve with a crusty bread and a salad.


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Rating:

Comments:

Serves:

4

Prep:

20 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

3
sun dried tomatoes, sinipped into pieces (dry packed)
1/2 c
boiling water
1 large
yellow onion, peeled and finely chopped
1 medium
leek, washed & finely chopped (white part and just a little green)
3 Tbsp
olive oil
14 1/2 oz
canned diced tomatoes, do not drain
1 tsp
sugar
1 clove
garlic, minced
grated zest of 1/2 orange
2 Tbsp
chopped fresh mint leaves
4 1/2 c
vegetable or chicken broth
1 1/2 c
plain greek yogurt
1 Tbsp
all purpose flour
salt and pepper, to taste
1/2 c
minced fresh italian parsley

Directions Step-By-Step

1
Soak the sun-dried tomatoes in the boiling water until soft. In a mortar and pestle, pound the sun-dried tomatoes with their liquid to a paste.
2
In a heavy-bottomed soup pot, saute onion and leek in olive oil until translucent.
3
Add diced tomatoes. Add sun-dried tomato paste and sugar. Continue cooking over a moderately high heat for 2-3 minutes. Stir in the garlic, grated orange zest, and mint, and cook another 2-3 minutes. Gradually add the herb broth, cover, and simmer for 30-45 minutes longer. (Soup may be prepared ahead of time up to this point.)
4
In a bowl, mix together yogurt and flour until smooth. Gradually add a spoonful of hot soup, stirring constantly. Add another spoonful of soup, then slowly add yogurt mixture to soup pot, stirring constantly. Continue cooking soup over a gentle heat, stirring, being careful not to let mixture curdle.
5
Adjust seasonings, then add the fresh parsley. Serve immediately.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: Greek