greek tomato soup (domatosoupa)

Name: Greek Tomato Soup (Domatosoupa)
Prep time: 20 min
Cook time: 1 h
Yield: 4
Cuisine: Greek
Ingredients: 3 - sun dried tomatoes, sinipped into pieces (dry packed); 1/2 cup(s) boiling water; 1 large yellow onion, peeled and finely chopped; 1 medium leek, washed & finely chopped (white part and just a little green); 3 tablespoon(s) olive oil; 14 1/2 ounce(s) canned diced tomatoes, do not drain; 1 teaspoon(s) sugar; 1 clove(s) garlic, minced; - grated zest of 1/2 orange; 2 tablespoon(s) chopped fresh mint leaves; 4 1/2 cup(s) vegetable or chicken broth; 1 1/2 cup(s) plain greek yogurt; 1 tablespoon(s) all purpose flour; - salt and pepper, to taste; 1/2 cup(s) minced fresh italian parsley

(1 RATING)

7 Pinches

Mikekey *

Seattle, WA

Updated on Jun 29, 2016

You can use vegie broth or chicken broth in this, but it is best with http://www.justapinch.com/recipes/soup/other-soup/herb-broth.html Serve with a crusty bread and a salad.

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prep time 20 Min

cook time 1 Hr

method Stove Top

yield 4 serving(s)

Ingredients

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

How To Make greek tomato soup (domatosoupa)

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.

Step 2

In a heavy-bottomed soup pot, saute onion and leek in olive oil until translucent.
Step 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.)
Step 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.
Step 5

Adjust seasonings, then add the fresh parsley. Serve immediately.
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