Tomatosoupa me Horiatiko Psomi
Ντοματόσουπα με Χωριάτικο Ψωμί·(to-ma-TO-sou-pa me ho-ri-AH-ti-ko pso-MI)
Yiayia's Pot on the Stove (Survival and Comfort)
Forget cream-laden bisques. Forget weekend projects. Forget fussy techniques. Authentic Greek tomato soup is simply tomatoes collapsing inside a heavy stockpot for forty minutes, yielding the exact smell of olive oil heating with garlic and dried oregano. It relies on the starchy comfort of orzo and the savory depth of caramelized tomato paste. Tear three-day-old country bread into jagged slabs meant to be dragged through the bottom of the bowl, pour the scalding soup, and let the crust soak.
Before you start
Source a proper crusty loaf.
Since baking authentic village bread takes 24 hours, visit a local bakery on the way home and buy a crusty sourdough, semolina loaf, or ciabatta to replicate that chewy, thick crust.
Ingredients
- extra virgin olive oil1/3 cup
- yellow onion1 large
- garlic cloves3 med
- tomato paste2 tbsp
- crushed tomatoes28 oz
- water or low-sodium vegetable broth4 cup
- sugar1/2 tsp
- orzo1/2 cup
- dried Greek oregano1 tsp
- authentic sheep's milk feta in brine1 block
- crusty artisan bread1 loaf
- kosher saltto taste
- black pepperto taste
- eggs4 large
Method
- 01
Build the aromatic base by sweating the onions and garlic.
Place a heavy-bottomed pot or Dutch oven over medium heat, pour in the olive oil, and let it warm. Sauté the chopped onion for 6 to 8 minutes until it becomes soft, translucent, and smells sweet, then add the minced garlic and cook for just 1 minute more.
- 02
Bloom the tomato paste in the hot oil to unlock its depth.
Push the onions to the edges of the pot and drop the tomato paste directly into the center. Fry it in the hot oil for 2 to 3 minutes, stirring constantly, until it darkens from a bright red to a deep, rusty brick color.
- 03
Create the broth with the crushed tomatoes and aromatics.
Pour in the crushed tomatoes, stirring to combine with the paste and onions, and let it bubble for 5 minutes. Add the sugar, salt, pepper, dried oregano, and 4 cups of water, then bring the entire pot to a rolling boil.
- 04
Simmer the orzo directly in the soup until the starch thickens the broth.
Stir in the orzo and reduce the heat to a gentle simmer. Cook uncovered for 12 to 15 minutes, stirring frequently so the pasta doesn't stick to the bottom, until the broth becomes velvety and slightly cloudy.
- 05
Poach the eggs directly in the simmering liquid.
If you want to turn this into a heavier meal, crack the raw eggs into the gently simmering soup during the last 4 minutes of cooking, cover the pot, and let them poach until the whites are set but the yolks remain runny.
- 06
Garnish generously and serve with jagged slabs of bread.
Turn off the heat and let the soup settle for 5 minutes before ladling into deep bowls. Drizzle with raw extra virgin olive oil, crumble a generous handful of feta over the top so it begins to melt, and encourage everyone to tear their bread to mop up the bowl.
Notes
Trust the pantry staples.
Don't feel bad about using canned tomatoes and tube paste; this is exactly how Greek grandmothers cooked when the winter snow covered the garden, relying on concentrated ingredients to provide deep, nostalgic flavor.
The mandatory bread ritual.
Using the jagged edges of a crusty loaf to wipe the bottom of the bowl clean is a mandatory practice in Greek dining known as papara, turning a simple soup into a profoundly satisfying meal.
From Cook Greek in America.