Greek Tomato Soup (Domatosoupa)
By
Mikekey *
@Mikekey
5
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.
Serve with a crusty bread and a salad.
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
Step-By-Step
1Soak 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.
2In a heavy-bottomed soup pot, saute onion and leek in olive oil until translucent.
3Add 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.)
4In 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.
5Adjust seasonings, then add the fresh parsley. Serve immediately.
