Location & Language
Location
Your location determines which local communities, pages, places and events you see.
Display language
The language used for menus, buttons and interface text.
Location
Your location determines which local communities, pages, places and events you see.
Display language
The language used for menus, buttons and interface text.
A classic Mediterranean tomato soup from Greece, rich with fresh tomatoes, aromatic herbs, and a touch of olive oil. Perfect for a light lunch with crusty bread and feta cheese.
Prep
10 min
Cook
25 min
Total
35 min
Servings
4 srv
Difficulty
Easy
Calories
220 kcal
For 4 serving(s)
Per serving
Heat olive oil in a large pot over medium heat and sauté diced onions and minced garlic until softened and fragrant, about 3 minutes
Add diced tomatoes, tomato paste, and vegetable broth to the pot, stirring well to combine all ingredients
Bring the mixture to a boil, then reduce heat and simmer for 15 minutes to allow flavors to meld
Season with dried oregano, salt, and pepper to taste
Stir in fresh basil leaves and a splash of red wine vinegar for Mediterranean depth
Simmer for another 5 minutes until the soup reaches desired consistency
Ladle into bowls and garnish with crumbled feta cheese, fresh basil, and a drizzle of extra virgin olive oil before serving
Sign in to rate this recipe.