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Domatosoupa

Serves 4 to 6 Soup vegetarian, Soups

Domatosoupa

Domatosoupa, a staple of Greek summer dining, captures the essence of sun-ripened tomatoes brought to life by the generous hand of a home cook. Its preparation is a familiar dance in Greek kitchens, where olive oil flows freely, and the exact measure of salt is an instinct passed down through generations. This recipe reflects the way families across Greece enjoy it — straightforward, honest, and always with a lemon nearby to brighten the flavors.

A bowl of domatosoupa should envelop you with the warmth of its velvety texture and the vibrant tang of tomatoes, garlic, and oregano. The olive oil gives it body and depth, while a hint of sugar balances the acidity. It's a comforting reminder of long summer days, served simply with crusty bread to mop up every last drop.

Ingredients

  • 1 kgripe tomatoes — grated
  • 1onion — chopped
  • 2 clovesgarlic
  • 80 mlolive oil
  • 1 tspsugar
  • 1 tspdried oregano
  • 800 mlwater
  • to tastefine sea salt and black pepper

Method

  1. Begin by finely chopping 1 onion and mincing 2 cloves of garlic. In a large pot, heat 80 ml of olive oil over medium heat. Add the chopped onion and garlic to the pot, stirring occasionally. Cook until the onion becomes translucent and the garlic is fragrant, taking care not to let them brown, which would add bitterness to the soup.
  2. While the onion and garlic are cooking, prepare 1 kg of ripe tomatoes by removing the cores and roughly chopping them. Once the onions are softened, add the tomatoes to the pot. Stir well to coat the tomatoes in the olive oil and aromatics, allowing them to start breaking down.
  3. Sprinkle 1 tsp of sugar and 1 tsp of dried oregano over the tomato mixture. Stir to combine, then pour in 800 ml of water. Increase the heat to bring the mixture to a gentle simmer, ensuring the tomatoes are fully submerged in the liquid.
  4. Let the soup simmer gently, stirring occasionally, until the tomatoes have completely softened and the flavors have melded together. The soup should have a slightly thickened consistency and a rich, red color, indicating that the tomatoes have broken down properly.
  5. Once the desired texture is achieved, taste the soup and season with fine sea salt and black pepper to your liking. If the flavors need brightening, consider finishing with a squeeze of fresh lemon juice or a drizzle of raw olive oil before serving.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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