Greek Tomato Soup (Domatosoupa)

Greek Tomato Soup (domatosoupa)

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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.


★★★★★ 1 vote

20 Min
1 Hr
Stove Top


  • 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
  • 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

How to Make Greek Tomato Soup (Domatosoupa)


  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.

Printable Recipe Card

About Greek Tomato Soup (Domatosoupa)

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

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