GREEK TOMATO SOUP (DOMATOSOUPA)

Greek Tomato Soup (Domatosoupa) image

Provided by Mikekey * @Mikekey

Number Of Ingredients 15

3 - sun dried tomatoes, sinipped into pieces (dry packed)
1/2 cup(s) boiling water
1 large yellow onion, peeled and finely chopped
1 medium leek, washed & finely chopped (white part and just a little green)
3 tablespoon(s) olive oil
14 1/2 ounce(s) canned diced tomatoes, do not drain
1 teaspoon(s) sugar
1 clove(s) garlic, minced
- grated zest of 1/2 orange
2 tablespoon(s) chopped fresh mint leaves
4 1/2 cup(s) vegetable or chicken broth
1 1/2 cup(s) plain greek yogurt
1 tablespoon(s) all purpose flour
- salt and pepper, to taste
1/2 cup(s) minced fresh italian parsley

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 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.
Adjust seasonings, then add the fresh parsley. Serve immediately.