Greek Tomato Soup (Domatosoupa)
Recipe: #11100
November 11, 2013
Categories: Tomato, Leek, Greek Gluten-Free, Low Carbohydrate, No Eggs, Vegetarian, Yogurt, Vegetarian Dinner, more
"You can use vegie broth or chicken broth in this, but it is best with #recipe11099 Serve with a crusty bread and a salad."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (709.1 g)
- Calories 300.1
- Total Fat - 13.8 g
- Saturated Fat - 2.3 g
- Cholesterol - 2.4 mg
- Sodium - 794 mg
- Total Carbohydrate - 38.4 g
- Dietary Fiber - 4 g
- Sugars - 15.1 g
- Protein - 8.1 g
- Calcium - 164.6 mg
- Iron - 2.6 mg
- Vitamin C - 60.5 mg
- Thiamin - 0.2 mg
Step by Step Method
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.
Tips
No special items needed.
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