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.
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.