Domatosoupa Me Kritharaki (Greek Tomato Soup with Orzo)

A recipe for Domatosoupa Me Kritharaki (Greek Tomato Soup with Orzo)! This easy soup is packed with vegetables and orzo for a delicious summertime meal.

Domatosoupa Me Kritharaki (ντοματοσουπα με κριθαρακι), or Manestra (Μανέστρα) in the Cyclades Islands, is a flavorful soup with orzo perfect for using up those summer tomatoes.

The tomatoes are simmered with onions, celery, garlic, and herbs in broth or water, then pureed until smooth.

During the last few minutes, the orzo is mixed in and cooked until tender. Serve hot or cold with yogurt, crumbled/grated cheese, and additional herbs for garnish.

Notable Ingredients

Orzo is a short cut pasta similar in shape to over-sized rice. Common in many cuisines throughout the Mediterranean, it is also called Rosa Marina (slightly thinner than orzo) and Kritharaki. This dense little pasta is especially perfect for pilafs, salads, and soups/stews. 

I topped the soup with some Kefalotyri that I had on hand and needed to use up. Kefalotyri is a hard cheese originating in Greece and Cyprus. It is made using sheep milk or a combination from sheep and goat.

Kefalotyri is available in some import cheese sections of the grocery store, specialty cheese shops, and markets with Mediterranean ingredients. If you are unable to find Kefalotyri, substitute with Mizithra, Feta, or simply omit the cheese.

A Few Tips

I used fresh tomatoes since they are in season right now, but you can substitute with canned, diced tomatoes during the winter.

Adjust the amount of orzo to taste between 1/2-1 cup. The kids love the soup packed with orzo, so we usually add closer to 1 cup.

Remember that the orzo will continue to thicken as the soup sits. As the orzo cooks, stir often- especially on the bottom and sides of the pot, to prevent sticking. If the soup thickens too much, dilute with a little water.

The amount of salt added may vary based on the saltiness of the broth. If using water, you may need to add a little more.

I used an immersion blender to easily puree the soup in the pot. If you are working with a stand blender, be very careful transferring the soup since it will be hot.

Looking for more recipes featuring Orzo?

Try my:

• Chicken and Mushroom Orzo
• Watermelon Feta Orzo Salad
• Parmesan Basil Orzo

Domatosoupa Me Kritharaki (Greek Tomato Soup with Orzo) Recipe

Adapted from Lemon and Olives

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5 from 4 votes

Domatosoupa Me Kritharaki (Greek Tomato Soup with Orzo)

A recipe for Domatosoupa Me Kritharaki (Greek Tomato Soup with Orzo)! This easy soup is packed with vegetables and orzo for a delicious summertime meal.

Course Soup

Cuisine Greek

Keyword Greece, Greek, orzo, pasta, soup, tomato

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

0 minutes minutes

Total Time 1 hour hour

Servings 4 -6 Servings

Ingredients

• 3 tablespoons (45 milliliters) olive oil
• 1 medium onion peeled and chopped
• 1 celery stalk chopped
• 4 cloves garlic peeled and crushed
• 2 3/4 pounds (1.25 kilograms) tomatoes diced
• 4 cups (1 liter) vegetable broth or water
• 1/4 cup fresh basil plus more for garnish
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 1/2 teaspoons salt to taste
• Freshly ground black pepper to taste
• 1/2-1 cup dried Orzo pasta
• 1/2 cup (115 grams) Greek yogurt
• Crumbled/grated Kefalotyri Cheese for serving, or Mizithra, Feta, or cheese of choice

Instructions

• In a large pot, drizzle olive oil over medium heat.
• Once thoroughly heated, add the onion, celery, and garlic. Cook, stirring often, until softened, about 5 minutes.
• Add the diced tomatoes, broth or water, basil, bay leaves, oregano, salt and pepper. Bring to a boil, then reduce heat to a simmer and cook until the tomatoes are softened and starting to fall apart, 20-30 minutes.
• Remove the bay leaves, then puree the soup using an immersion or stand blender until smooth. If using a stand blender, carefully transfer the soup back to the pot after blending.
• Return the soup to a simmer, then stir in the orzo. Cook stirring often (especially the bottom and sides) until tender, about 5-10 minutes.
• Remove from heat and stir in the yogurt. Serve immedately topped with crumbled or grated cheese and additional basil.