Greek Tomato Soup (Domatosoupa) Recipe

Name: Greek Tomato Soup (Domatosoupa)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 sun-dried tomatoes, snipped; 1/2 cup boiling water; 1 large Spanish onion, peeled and finely chopped; 1 medium leek, washed & finely chopped (white part and just a little green); 3 tablespoons olive oil; 1 (14 1/2 ounce) can diced tomatoes, with the juice (petite diced); 1 teaspoon sugar; 1 garlic clove, minced; 1/2 orange, zest of (grated); 2 tablespoons of fresh mint, finely chopped; 4 1/2 cups herb broth (Herb Broth); 1 1/2 cups Greek yogurt; 1 tablespoon all-purpose flour; salt & freshly ground black pepper, to taste; 1/2 cup flat leaf parsley, minced

Servings: persons

3 sun-dried tomatoes, snipped
1/2 cup boiling water
1 large Spanish onion, peeled and finely chopped
1 medium leek, washed & finely chopped (white part and just a little green)
3 tablespoons olive oil
1 (14 1/2 ounce) can diced tomatoes, with the juice (petite diced)
1 teaspoon sugar
1 garlic clove, minced
1/2 orange, zest of (grated)
2 tablespoons of fresh mint, finely chopped
4 1/2 cups herb broth (Herb Broth)
1 1/2 cups Greek yogurt
1 tablespoon all-purpose flour
salt & freshly ground black pepper, to taste
1/2 cup flat leaf parsley, minced

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 contantly. 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.

569

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 sun-dried tomatoes, snipped, 1/2 cup boiling water, 1 large Spanish onion, peeled and finely chopped, 1 medium leek, washed & finely chopped (white part and just a little green), and more.

Yes, Greek Tomato Soup (Domatosoupa) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Greek Tomato Soup (Domatosoupa)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions