Greek Tomato Soup Domatosoupa Recipes
GREEK TOMATO SOUP (DOMATOSOUPA)
You can use vegie broth or chicken broth in this, but it is best with recipe #502021. Serve with a crusty bread and a salad.
Provided by Outta Here
Categories Vegetable
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- 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 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.
- Adjust seasonings, then add the fresh parsley. Serve immediately.
Nutrition Facts : Calories 173.7, Fat 11, SaturatedFat 1.6, Cholesterol 0.4, Sodium 736.6, Carbohydrate 17.8, Fiber 3.4, Sugar 9.1, Protein 3.2
GREEK TOMATO SOUP WITH ORZO
My recipe for manestra, which means "orzo" in Greek, is a straightforward and very easy to make recipe. You only need a few steps to transform simple ingredients into a creamy one-pot-wonder in about 30 minutes. -Kiki Vagianos, Melrose, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In large saucepan, heat oil over medium heat; saute onion until tender, 3-5 minutes. Add orzo; cook and stir until lightly toasted., Stir in tomatoes, broth and seasonings; bring to a boil. Reduce heat; simmer, covered, until orzo is tender, 15-20 minutes, stirring occasionally. If desired, top with feta and basil. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts : Calories 299 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 882mg sodium, Carbohydrate 47g carbohydrate (7g sugars, Fiber 12g fiber), Protein 11g protein.
PSAROSOUPA (GREEK SEAFOOD SOUP)
My take on this classic Greek seafood soup. Typically made with a lighter, flakier fish, I went with the heartier swordfish, as well as a few other minor additions. Serve with rustic bread.
Provided by Brian Genest
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h35m
Yield 10
Number Of Ingredients 19
Steps:
- Pour stock into a large stockpot and bring to a boil. Boil swordfish until cooked through and easily flaked with a fork, 5 to 6 minutes. Remove fish from stock, reserving all liquid. Coarsely chop/tear fish.
- Heat 2 tablespoons olive oil in a separate pot and heat to medium. Add onion, carrots, and celery. Saute for 5 minutes, then add garlic. Saute for 1 minute more. Pour in reserved stock. Add in anchovies, lemon juice and zest, parsley, 1/2 tablespoon salt, celery leaves, 1 teaspoon pepper, thyme, and bay leaf. Increase heat and bring to a boil, then reduce to medium-low. Let simmer for flavors to marry, about 20 minutes.
- Stir in potatoes and rice; let simmer until rice and potatoes are tender, about 20 minutes more, adding swordfish in during the last 5 minutes of cooking time. Season with more salt and pepper to taste.
- Ladle soup into bowls and drizzle remaining olive oil over it.
Nutrition Facts : Calories 274.8 calories, Carbohydrate 18.9 g, Cholesterol 40.7 mg, Fat 10.8 g, Fiber 2.1 g, Protein 24.5 g, SaturatedFat 2.2 g, Sodium 844.1 mg, Sugar 1.9 g
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