Tomato Soup With Orzo or Domatosoupa Me Kritharaki
Prep time
Cook time
Total time
Tomato Soup with Orzo
Recipe type: Entree
Cuisine: Greek
Serves: 6
  • 1 tbsp olive oil
  • ½ cup chopped onion
  • ½ cup chopped celery
  • 4 cloves of garlic
  • 2 bay leaves
  • 3-14.5 ounce cans diced tomatoes
  • 1-15 ounce can chicken broth
  • 1 teaspoon Greek honey (we use Attiki)
  • ¼ cup fresh basil
  • Dash of red pepper flakes
  • Salt and pepper to taste
  • ½ cup plain, nonfat Greek yogurt
  • 1 cup cooked orzo
  • Parmesan cheese for topping (optional)
  1. In a large pot, heat olive oil over medium heat. Add the onion, celery, and garlic and cook until veggies are tender, about 3-5 minutes. Stir in the bay leaves.
  2. Add the tomatoes and chicken broth, stir. Stir in the Greek honey and fresh basil (everything should be very fragrant by now). Season with red pepper flakes, salt, pepper, to taste. Simmer mixture on low for about 10-15 minutes.
  3. Remove the bay leaves and use a hand blender to mix everything together (you can also pour the soup into a regular blender and get the creamy texture that way).
  4. Stir in the Greek yogurt until well mixed. Stir in your COOKED orzo pasta.
  5. Serve warm with homemade bread and top with parmesan (optional)
This is great topped with some parmesan cheese.

The next day, the soup was a little thick. In order to make it a nice consistency, I added another can of chicken broth and it instantly brought the soup back to life.
Recipe by Lemon & Olives at