📝 About This Recipe
Transport yourself to a sun-drenched taverna with this authentic Domatosoupa, a cornerstone of Greek home cooking. Unlike its cream-heavy Western cousins, this version relies on the purity of vine-ripened tomatoes, high-quality extra virgin olive oil, and the subtle chew of orzo pasta. It is a soul-warming dish that perfectly balances acidity with the salty tang of crumbled feta cheese.
🥗 Ingredients
The Aromatics
- 1/3 cup Extra Virgin Olive Oil (use high-quality Greek oil if possible)
- 1 large Red Onion (finely diced)
- 3 pieces Garlic Cloves (minced)
- 1 medium Carrot (finely grated to add natural sweetness)
- 1 piece Celery Stalk (finely minced)
The Base
- 2 tablespoons Tomato Paste (double concentrated)
- 28 ounces San Marzano or Greek Canned Tomatoes (crushed or whole peeled crushed by hand)
- 4 cups Vegetable or Chicken Stock (low sodium preferred)
- 1 teaspoon Honey or Sugar (to balance the acidity)
- 1 teaspoon Dried Greek Oregano (rubbed between palms to release oils)
- 1 small Cinnamon Stick (optional, for a traditional warming depth)
Texture and Garnish
- 1/2 cup Orzo Pasta (Kritharaki) (uncooked)
- 1/2 cup Feta Cheese (crumbled for serving)
- 2 tablespoons Fresh Mint or Parsley (finely chopped)
- Sea Salt and Black Pepper (to taste)
👨🍳 Instructions
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1
Place a large, heavy-bottomed pot or Dutch oven over medium heat and add the extra virgin olive oil.
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2
Add the diced onion, grated carrot, and minced celery. Sauté for 8-10 minutes until the vegetables are soft and the onion is translucent, but not browned.
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3
Stir in the minced garlic and cook for just 1 minute until fragrant.
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4
Add the tomato paste to the center of the pot. Cook for 2 minutes, stirring constantly, to 'toast' the paste; this removes the raw metallic taste and deepens the color.
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5
Pour in the crushed tomatoes and the stock. Stir well to combine all ingredients.
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6
Add the honey (or sugar), dried oregano, and the cinnamon stick. Season with a pinch of salt and black pepper.
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7
Bring the soup to a gentle boil, then reduce the heat to low. Cover partially and simmer for 20 minutes to allow the flavors to marry.
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8
Remove the cinnamon stick. If you prefer a completely smooth soup, use an immersion blender to puree the base at this stage. If you like it rustic, leave it as is.
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9
Add the uncooked orzo pasta directly into the simmering soup.
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10
Cook for an additional 10-12 minutes, stirring occasionally to ensure the orzo doesn't stick to the bottom, until the pasta is al dente.
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11
Taste the soup and adjust the seasoning with more salt, pepper, or a touch more honey if the tomatoes are particularly acidic.
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12
Ladle the hot soup into bowls. Top generously with crumbled feta cheese, a drizzle of raw olive oil, and a sprinkle of fresh mint or parsley.
💡 Chef's Tips
If the soup becomes too thick after adding the orzo, simply splash in a little extra hot water or stock to reach your desired consistency. Always rub dried oregano between your palms before adding it to the pot to 'wake up' the essential oils. For the best flavor, use the highest quality olive oil you can find; it acts as a primary flavoring agent, not just a cooking fat. If using fresh tomatoes instead of canned, ensure they are very ripe and grate them on a box grater, discarding the skins. Be careful with salt early on, as the feta cheese added at the end will provide a significant salty punch.
🍽️ Serving Suggestions
Serve with a side of warm, crusty sourdough or traditional Greek lagana bread for dipping. Pair with a crisp, chilled Assyrtiko white wine to cut through the richness of the olive oil. A side of Kalamata olives and cucumber slices adds a refreshing crunch to the meal. For a heartier lunch, serve alongside a classic Greek salad (Horiatiki). Add a handful of homemade garlic croutons for an extra layer of texture.