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Domato soupa - Greek Tomato Soup

Domato soupa - Greek Tomato Soup

The herb stock for this recipe is equally excellent for preparing other soups, notably fish!

Herb stock

  • 1 onion, sliced
  • 5 cloves garlic
  • 1 large lemon zest
  • 3 sprigs parsley
  • 1 bunch celery leaves
  • 1 chile pepper
  • 3 sprigs thyme
  • 1 tsp Greek oregano
  • bay leaves
  • ½ tsp black peppercorns
  • 5 cups water


  • 1 medium leek, cleaned
  • 2 medium onions
  • ¼ cup olive oil
  • 3 cloves garlic, chopped
  • Zest of ½ orange, grated
  • 1 Tbsp tomato paste (greek, if possible)
  • 3 cups tomatoes, peeled and crushed
  • 3 Tbsp dried mint
  • Sugar, salt and pepper, to taste
  • 1½ cup thick yogurt
  • 1 Tbsp flour
  • 1 egg
  • Fresh dill, for garnish


  1. 1

    Place all the stock ingredients in a pot. Bring to a boil, then let simmer for a good 20 minutes.

  2. 2

    Meanwhile, chop the onion and leek. Sauté, without browning, in a large pot with olive oil. Cook 5-7 minutes, just until they begin to soften.

  3. 3

    Add garlic, orange zest, tomato paste and mint. Cook for 2 minutes, stirring constantly.

  4. 4

    Add the tomatoes and stock. Add a good pinch of sugar, salt and pepper.

  5. 5

    Bring to a boil. Reduce heat and let simmer for 30 minutes.

  6. 6

    Place the yogurt, flour and egg in a bowl and mix well. With a whisk, gradually incorporate a few ladlefuls of hot soup into the yogurt mix.

  7. 7

    Pour the heated yogurt into the pot with the remaining soup and continue to heat slowly for another 3-4 minutes- do not bring to boil or it will curdle the yogurt.

  8. 8

    Serve hot, garnished with dill.

This recipe is inspired by “Recipe from a Greek Island” by Susie Jacob.