Greek Tomato Soup (Domatosoupa)

You can use vegie broth or chicken broth in this, but it is best with Herb Broth. Serve with a crusty bread and a salad.

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 3  sun-dried tomatoes, snipped
• 1⁄2 cup boiling water
• 1  large Spanish onion, peeled and finely chopped
• 1  medium leek, washed & finely chopped (white part and just a little green)
• 3  tablespoons olive oil
• 1 (14 1/2ounce) can diced tomatoes, with the juice (petite diced)
• 1  teaspoon sugar
• 1  garlic clove, minced
• 1⁄2 orange, zest of (grated)
• 2  tablespoons of fresh mint, finely chopped
• 4 1⁄2 cups  herb broth (Herb Broth)
• 1 1⁄2 cups  Greek yogurt
• 1  tablespoon all-purpose flour
•  salt & freshly ground black pepper, to taste
• 1⁄2 cup flat leaf parsley, minced

Directions

1. 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.
2. In a heavy-bottomed soup pot, saute onion and leek in olive oil until translucent.
3. 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.)
4. In a bowl, mix together yogurt and flour until smooth. Gradually add a spoonful of hot soup, stirring contantly. 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.
5. Adjust seasonings, then add the fresh parsley. Serve immediately.