Greek Cuisine and Food

Home Contact Us Privacy Policy

Sponsored by

   Greek Cooking
        Featured Cooking
        Traditional Cooking
        More Resources
   Greek Restaurants
   and Dining Guides
   Food and Delicacies
   from Greece
  Sauces and Dressings
  Egg Dishes
  Sea Food
  Macaroni and Rice
  Meat Dishes
  Poultry and Game
  Pastry and Desserts
  Chicken Soup -- Kotosoupa
  Chick-Pea Soup -- Revithia Soupa
  Easter Soup -- Mayiritsa
  Egg and Lemon Fish Soup -- Psarosoupa Avgolemono
  Egg and Lemon Soup -- Soupa Avgolemono
  Fish Soup -- Psarosoupa
  Lentil Soup -- Fakes Soupa
  Shrimp Soup -- Soupa me Garides
  Tomato Soup
  White Bean Soup -- Fasolia Soupa
  Yellow Split Pea Puree -- Fava




hosted by


Tomato Soup
1 lb. 10oz. Tomatoes
1 stalk Celery
1 sliced Carrots
1 medium chopped Onion
2 -3 cloves Garlic
8 cups Water
1 cup noodles
3/4 cup (or vegetable oil) Olive Oil

Wash the tomatoes. Cut them into large pieces and cook with the other vegetables in water for 20 to 30 minutes. Afterwards, strain the vegetable broth through a colander. Add the oil and cook for five minutes. Add the noodles and stir. Once it begins to boil, cover the pot and let the soup simmer for 20 minutes. Add salt and pepper and stir. Remove from the fire and after ten minutes serve the soup.


I would like to receive updates and special offers from GreekCuisine and affiliates.

Copyright 2001 - 2008 All rights reserved. is part of the network
2665 30th Street Suite 214, Santa Monica, CA 90405 USA