Indulge in the rich flavors of Greece with these 18 authentic and delicious soup recipes. From classic avgolemono to hearty lentil soups, each dish is a reflection of the country’s passion for good food and warm hospitality. Whether you’re looking for a comforting bowl of goodness on a chilly day or a light and refreshing meal to accompany your favorite Greek dishes, these recipes have got you covered.
In this article, we’ll take you on a culinary journey through Greece, exploring the country’s beloved soups that are sure to become new favorites in your kitchen. From the creamy richness of avgolemono to the bold flavors of traditional fasolada, each recipe is a testament to the Greek tradition of cooking with love and care.
So, let’s dive into the world of Greek soups and discover the secrets behind these mouthwatering dishes. Whether you’re a seasoned cook or just starting your culinary adventure, these recipes are sure to bring a taste of Greece to your table.
Classic Greek Avgolemono Soup
Classic Greek Avgolemono Soup Recipe
Avgolemono, a beloved Greek soup, is a comforting blend of chicken broth, eggs, and lemon juice. This creamy and zesty soup is perfect for any occasion.
Ingredients:
- 4 cups chicken broth
- 2 large eggs, beaten
- 1/2 cup freshly squeezed lemon juice
- 1/4 cup chopped fresh dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (optional)
Instructions:
- In a medium saucepan, combine chicken broth and bring to a simmer over medium heat.
- Slowly whisk in the beaten eggs, stirring constantly.
- Add lemon juice, salt, black pepper, and chopped dill. Stir until well combined.
- Reduce heat to low and cook for 5-7 minutes or until soup has thickened slightly.
- If desired, stir in olive oil before serving.
Cooking Time: 15-20 minutes
Serve hot, garnished with additional chopped dill if desired.
Traditional Fasolada (Greek Bean Soup)
A hearty and comforting Greek classic, Fasolada is a flavorful bean soup that’s perfect for a cozy dinner or a quick lunch.
Ingredients:
– 1 cup dried white beans (such as cannellini or Great Northern)
– 4 cups water
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 cup diced tomatoes
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Rinse the beans and soak them in water for at least 8 hours or overnight.
2. Drain and rinse the beans again. In a large pot, combine the beans, water, olive oil, onion, garlic, and cumin.
3. Bring to a boil, then reduce heat and simmer for 1 hour, or until the beans are tender.
4. Add the diced tomatoes and season with salt and pepper to taste.
5. Continue simmering for another 30 minutes.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 2 hours
Creamy Greek Tomato Soup with Feta
This hearty soup combines the richness of tomatoes with the tanginess of feta cheese, all wrapped up in a creamy and comforting bowl.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 2 cups fresh tomatoes, diced (or 1 can of crushed tomatoes)
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1/4 cup crumbled feta cheese
– Salt and pepper to taste
– Fresh parsley or oregano for garnish (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the diced tomatoes, chicken broth, and heavy cream. Bring to a simmer.
5. Reduce heat to low and let soup simmer for 15-20 minutes or until flavors have melded together.
6. Stir in crumbled feta cheese. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley or oregano if desired.
Cooking Time: 20 minutes
Greek Lentil Soup (Fakes)
A hearty and comforting soup that’s perfect for a chilly day. This classic Greek recipe is made with red lentils, aromatic spices, and a hint of lemon.
Ingredients:
– 1 cup dried red lentils
– 4 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 carrot, chopped
– 1 celery stalk, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
– 2 tbsp olive oil
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion, garlic, carrot, and celery; cook until the vegetables are tender, about 5 minutes.
3. Add the lentils, broth, diced tomatoes, cumin, smoked paprika, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 30-40 minutes or until the lentils are tender.
4. Taste and adjust the seasoning as needed.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
Greek Chicken and Orzo Soup
A hearty and flavorful soup that combines the warmth of chicken with the comfort of orzo, all infused with the brightness of Greek herbs.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 cup orzo pasta
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup Kalamata olives, pitted
– 1/4 cup feta cheese, crumbled
– 2 tbsp olive oil
– 1 tsp dried oregano
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes.
3. Add the onions and garlic; cook until softened, about 3-4 minutes.
4. Add the orzo, chicken broth, diced tomatoes, olives, feta, oregano, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the orzo is tender.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Greek Lemon and Rice Soup
A classic Greek soup that combines the brightness of lemon with the warmth of rice, perfect for a cozy meal.
Ingredients:
– 2 cups chicken broth
– 1 cup uncooked white rice
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chicken broth, rice, lemon juice, salt, and pepper to the pot.
5. Bring the mixture to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes or until the rice is tender.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25 minutes
Greek Trahana Soup with Vegetables
A hearty and comforting soup originating from Greece, Trahana is a staple dish during the winter months. This recipe combines traditional ingredients with a variety of colorful vegetables for added flavor and nutrition.
Ingredients:
– 1 cup Trahana ( Greek pasta)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups mixed vegetables (carrots, zucchini, bell peppers, tomatoes)
– 4 cups chicken broth
– 1/2 teaspoon dried oregano
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the minced garlic and cook for an additional minute.
4. Add the mixed vegetables and cook until they start to soften.
5. Add the Trahana, chicken broth, and dried oregano. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the pasta is cooked through.
6. Season with salt and pepper to taste.
7. Garnish with chopped fresh parsley, if desired.
Cooking Time: 30-40 minutes
Greek Fish Soup (Psarosoupa)
A hearty and comforting Greek fish soup that’s perfect for a chilly evening. This traditional recipe is made with tender fish, aromatic vegetables, and fragrant spices.
Ingredients:
– 1 pound of firm white fish (such as cod or tilapia), cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 1 can (14.5 oz) diced tomatoes
– 4 cups fish broth
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, carrots, and celery, cooking until the vegetables are tender, about 5 minutes.
3. Add the fish pieces and cook for an additional 2-3 minutes, or until they’re lightly browned.
4. Stir in the diced tomatoes, fish broth, oregano, salt, and pepper.
5. Bring the soup to a boil, then reduce the heat and simmer for 10-15 minutes, or until the fish is cooked through.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Greek Lamb and Vegetable Soup
This hearty soup is a staple of Greek cuisine, packed with tender lamb, crunchy vegetables, and aromatic spices. Perfect for a cozy dinner or lunch.
Ingredients:
– 1 pound lamb shoulder, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 potatoes, peeled and chopped
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat olive oil in a large pot over medium-high heat.
2. Add lamb and cook until browned, about 5 minutes.
3. Add onion, garlic, carrots, and potatoes. Cook until vegetables are tender, about 10 minutes.
4. Stir in diced tomatoes, vegetable broth, and oregano.
5. Bring to a boil, then reduce heat and simmer for 30 minutes or until lamb is tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
Greek Spinach and Rice Soup
A hearty and comforting soup that combines the freshness of spinach with the warmth of Greek rice.
Ingredients:
– 2 cups chicken broth
– 1 cup uncooked white rice
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups fresh spinach leaves
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chicken broth, uncooked rice, and dried oregano. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the rice is cooked and the liquid has been absorbed.
5. Stir in the fresh spinach leaves and cook until wilted.
6. Season with salt and pepper to taste.
7. Serve hot, topped with crumbled feta cheese if desired.
Cooking Time: 30-35 minutes
Greek Egg-Lemon Chicken Soup (Kotosoupa Avgolemono)
A classic Greek comfort food, this creamy soup combines the rich flavors of chicken, eggs, and lemon juice for a hearty and satisfying meal.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 4 cups chicken broth
– 2 large eggs
– 2 tablespoons freshly squeezed lemon juice
– 1/2 cup chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. In a large pot, combine chicken broth, chicken, and parsley. Bring to a boil, then reduce heat and simmer for 20 minutes.
2. Remove the chicken from the pot and let it cool. Once cooled, shred or chop into bite-sized pieces.
3. Crack in the eggs and whisk them together with lemon juice until smooth.
4. Add the egg mixture to the pot and stir well to combine.
5. Simmer the soup for an additional 10 minutes or until the eggs are cooked through.
6. Season with salt and pepper to taste.
Cooking Time: 35-40 minutes
Servings: 4-6
Greek Chickpea Soup (Revithosoupa)
A hearty and comforting Greek soup made with chickpeas, vegetables, and aromatic spices.
Ingredients:
– 1 can chickpeas, drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and chopped
– 2 stalks celery, chopped
– 1 can diced tomatoes (14.5 oz)
– 4 cups vegetable broth
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, heat 2 tablespoons olive oil over medium heat.
2. Add onions, garlic, carrots, and celery; cook until the vegetables are tender, about 8 minutes.
3. Stir in chickpeas, diced tomatoes, vegetable broth, and oregano.
4. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the soup has thickened slightly.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-35 minutes
Greek Pasta and Tomato Soup (Kritharaki)
A hearty and flavorful Greek-inspired pasta dish paired with a rich tomato soup, perfect for a comforting meal.
Ingredients:
For the Kritharaki (Pasta):
– 8 oz. pasta of your choice (e.g., orzo, penne, or rigatoni)
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
For the Tomato Soup:
– 2 cups canned crushed tomatoes
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 cups vegetable broth
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add garlic and cook for an additional minute.
4. Combine cooked pasta, Parmesan cheese, and parsley in the skillet. Toss to combine. Season with salt and pepper to taste.
5. In a separate pot, combine crushed tomatoes, chopped onion, garlic, oregano, paprika, salt, and pepper. Bring to a simmer over medium heat.
6. Add vegetable broth and stir to combine. Simmer for 10-15 minutes or until the soup has thickened slightly.
7. Serve pasta alongside tomato soup. Enjoy!
Cooking Time: Approximately 25-30 minutes.
Greek Mushroom and Barley Soup
Greek Mushroom and Barley Soup Recipe
A hearty and comforting soup that combines the earthy flavors of mushrooms with the nutty taste of barley, all wrapped up in a rich and savory broth.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 cup pearl barley
– 4 cups vegetable broth
– 1 can diced tomatoes (14.5 oz)
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 3-4 minutes.
2. Add the mushrooms and garlic; cook until the mushrooms release their liquid and start to brown, about 5-6 minutes.
3. Add the barley, vegetable broth, diced tomatoes, and oregano. Season with salt and pepper to taste.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes or until the barley is tender.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Servings: 6-8
Greek Zucchini and Feta Soup
A refreshing and tangy soup that captures the essence of Greece’s Mediterranean flavors. This zucchini and feta soup is perfect for a light lunch or dinner.
Ingredients:
– 2 medium zucchinis, diced
– 1 large onion, finely chopped
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup crumbled feta cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the diced zucchinis, chicken broth, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 15-20 minutes or until the zucchinis are tender.
5. Stir in the crumbled feta cheese. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Greek Orzo and Lemon Soup
A refreshing and light soup perfect for warm weather, this Greek-inspired dish combines the comfort of orzo with the brightness of lemon.
Ingredients:
– 1 cup orzo pasta
– 4 cups chicken broth
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the orzo according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute, until fragrant.
4. Pour in the chicken broth and lemon juice. Stir to combine, then bring the mixture to a simmer.
5. Reduce heat to low and let soup simmer for 10-12 minutes or until slightly thickened. Season with salt and pepper to taste.
6. Add the cooked orzo and reserved pasta water to the saucepan. Simmer for an additional 2-3 minutes, until the orzo is well coated.
7. Serve warm, garnished with fresh parsley or dill if desired.
Cooking Time: 25-30 minutes
Greek Pumpkin and Sage Soup
Warm up with a comforting bowl of Greek-inspired pumpkin and sage soup. This flavorful and nutritious soup is perfect for a chilly fall or winter evening.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 sprigs fresh sage, chopped
– 4 cups chicken broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for an additional minute.
3. Add the pumpkin and cook until it starts to soften, about 5 minutes.
4. Pour in the chicken broth and bring to a boil. Reduce the heat and simmer until the pumpkin is tender, about 20-25 minutes.
5. Stir in the chopped sage and season with salt and pepper to taste.
6. If desired, stir in the heavy cream or half-and-half for added richness.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: About 30-40 minutes
Greek Octopus and Tomato Soup
Greek Octopus and Tomato Soup Recipe
This hearty soup combines tender octopus with the richness of tomatoes and a hint of Mediterranean spices, perfect for a cozy meal.
Ingredients:
– 1 pound octopus, cleaned and cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 garlic cloves, minced
– 2 cups chopped fresh tomatoes (or 1 can diced tomatoes)
– 1 cup chicken broth
– 1 teaspoon dried oregano
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add octopus, tomatoes, broth, oregano, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until octopus is tender.
3. Season with additional salt and pepper if needed. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Summary
Get ready to warm up with these 18 authentic Greek soup recipes! From classic Avgolemono to hearty Fakes (lentil soup), and from creamy Tomato Soup with Feta to comforting Chicken and Orzo, there’s something for everyone. Explore the rich flavors of Greece with traditional soups like Fasolada (bean soup) and Psarosoupa (fish soup). Treat yourself to comforting Lamb and Vegetable Soup or nourishing Spinach and Rice Soup. Whether you’re in the mood for something light and lemony or hearty and mushroom-based, these recipes will transport you to the Mediterranean coast.
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