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
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3sun dried tomatoes, sinipped into pieces (dry packed)
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1/2 cboiling water
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1 largeyellow onion, peeled and finely chopped
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1 mediumleek, washed & finely chopped (white part and just a little green)
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3 Tbspolive oil
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14 1/2 ozcanned diced tomatoes, do not drain
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1 tspsugar
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1 clovegarlic, minced
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·grated zest of 1/2 orange
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2 Tbspchopped fresh mint leaves
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4 1/2 cvegetable or chicken broth
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1 1/2 cplain greek yogurt
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1 Tbspall purpose flour
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·salt and pepper, to taste
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1/2 cminced fresh italian parsley
How to Make Greek Tomato Soup (Domatosoupa)
- 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.
- In a heavy-bottomed soup pot, saute onion and leek in olive oil until translucent.
- 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.)
- 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.
- Adjust seasonings, then add the fresh parsley. Serve immediately.
