13 Cozy Greek Soup Recipes for Chilly Days

As the chill of winter settles in, there’s nothing like a warm bowl of soup to bring comfort and joy. Greek cuisine is filled with delicious options that make chilly days feel a little cozier. From silky Avgolemono to hearty Lentil Soup, each recipe promises a soothing experience. I’m excited to share these delightful Greek soups with you. They’re like a comforting hug in a bowl, perfect for those cozy days.

Lentil Soup (Fakes)

Lentil Soup, known as Fakes in Greece, is a hearty and nutritious dish that warms the soul. This comforting soup is made primarily with lentils, which are packed with protein and fiber, making it a perfect option for both vegetarians and meat-eaters alike.

The dish is infused with aromatic herbs and spices, creating a rich flavor profile that’s enhanced by the addition of vegetables like carrots and celery. Fakes isn’t only easy to prepare but also budget-friendly, making it an ideal choice for weeknight dinners or meal prep for the week ahead.

This Greek lentil soup is traditionally served with a drizzle of olive oil and a sprinkle of vinegar, which brightens the flavors and adds a delightful finishing touch. Pair it with crusty bread or a fresh salad to create a complete meal. Whether enjoyed on a chilly evening or as a nourishing lunch, Lentil Soup is sure to become a favorite in your household.

Ingredients (Serves 4-6):

• 1 cup green or brown lentils, rinsed and drained
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 can (14 oz) diced tomatoes, with juice
• 6 cups vegetable broth or water
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1/4 cup olive oil (for drizzling)
• Red wine vinegar (for serving, optional)
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Lentils: In a large pot, add the rinsed lentils and cover them with water. Bring to a gentle boil over medium heat. Allow them to simmer for about 5 minutes before draining and setting them aside. This step helps to clean the lentils and remove any impurities.
2. Sauté the Aromatics: In the same pot, heat a drizzle of olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for about 5-7 minutes or until the vegetables are tender and the onion is translucent. This step builds the base flavor for your soup.
3. Add Garlic and Spices: Stir in the minced garlic, dried oregano, dried thyme, and the bay leaf. Cook for an additional 1-2 minutes until the garlic is fragrant. This step enhances the aroma and flavor of the soup, making it even more enticing.
4. Combine Ingredients: Add the drained lentils and the can of diced tomatoes (with juice) to the pot. Pour in the vegetable broth (or water) and stir everything together. Bring the mixture to a boil.
5. Simmer the Soup: Once boiling, reduce the heat to low and let the soup simmer uncovered for about 30-35 minutes, or until the lentils are tender. Stir occasionally to prevent sticking. This step allows the flavors to meld together beautifully.
6. Season and Serve: After the lentils are cooked through, season the soup with salt and pepper to taste. Remove the bay leaf before serving. Ladle the soup into bowls and drizzle with olive oil and a splash of red wine vinegar, if desired. Garnish with fresh parsley.

Extra Tips:

When cooking Lentil Soup, feel free to customize it by adding other vegetables such as spinach or bell peppers for extra nutrition and flavor.

If you prefer a creamier texture, blend a portion of the soup with an immersion blender before serving. Additionally, letting the soup sit for a few hours or overnight in the refrigerator allows the flavors to deepen, making it even more delicious the next day.

Enjoy your cozy bowl of Fakes!

Avgolemono Soup

Avgolemono soup is a classic Greek dish that brings warmth and comfort to any table. This silky, lemony soup features a delicate balance of flavors, with tender chicken and rice enveloped in a rich, creamy broth. The combination of egg and lemon creates a unique texture and a revitalizing zing that elevates this dish to a culinary delight.

Perfect for chilly evenings or as a soothing remedy when you’re feeling under the weather, Avgolemono soup is a staple in many Greek households.

Making Avgolemono soup isn’t only easy but also allows you to customize it to your liking. You can adjust the acidity by varying the amount of lemon juice, and the richness can be enhanced by using homemade chicken broth. The simplicity of the ingredients makes it a wonderful choice for both novice cooks and seasoned chefs.

With just a few steps, you can have a bowl of this delightful soup ready to serve.

Ingredients (Serves 4-6)

• 6 cups chicken broth
• 1 cup cooked chicken, shredded
• 1/2 cup uncooked rice (orzo or long-grain)
• 3 large eggs
• 1/2 cup freshly squeezed lemon juice (about 2-3 lemons)
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Cooking Instructions

1. Prepare the Broth: In a large pot, bring the chicken broth to a gentle simmer over medium heat. This will serve as the base for your soup, providing a rich flavor that complements the other ingredients.
2. Cook the Rice: Once the broth is simmering, add the uncooked rice. Stir occasionally to prevent the rice from sticking to the bottom of the pot. Cook the rice according to package instructions, usually about 15-20 minutes, until it’s tender.
3. Add the Chicken: After the rice is cooked, stir in the shredded cooked chicken. Allow the chicken to heat through for about 5 minutes. This step guarantees that the chicken is warm and infused with the flavors of the broth.
4. Prepare the Avgolemono Mixture: In a separate bowl, whisk together the eggs and lemon juice until well combined. This mixture will give the soup its characteristic creamy texture and bright flavor.
5. Temper the Egg Mixture: To prevent the eggs from curdling, you must temper the mixture. Gradually add a ladleful of the hot broth into the egg and lemon mixture while continuously whisking. This step raises the temperature of the eggs slowly and prevents them from scrambling.
6. Combine and Finish the Soup: Slowly pour the tempered egg mixture back into the pot of soup while stirring gently. This will create a creamy consistency. Heat the soup on low for an additional 2-3 minutes, being careful not to let it boil, as that could cause the eggs to curdle.
7. Season and Serve: Taste the soup and add salt and pepper as needed. Serve hot, garnished with fresh parsley if desired.

Extra Tips

When making Avgolemono soup, using homemade chicken broth can greatly enhance the flavor, but store-bought broth works well too.

If you prefer a thicker soup, you can adjust the amount of rice or add a bit more egg mixture. Always remember to temper the eggs to achieve that smooth, velvety texture without curdling. Enjoy this delightful soup with a slice of crusty bread to soak up every last drop!

Greek Chicken Soup

Greek Chicken Soup, known as “Kotosoupa,” is a warm and comforting dish that showcases the rich flavors of traditional Greek cuisine. This hearty soup combines tender chicken, fresh vegetables, and a hint of lemon, making it a delightful meal for any time of the year.

The unique aspect of this soup is the creamy texture achieved through the addition of egg and lemon, which gives it a delightful tang and richness. Perfect for family gatherings or a cozy night in, it’s a dish that warms both the heart and the soul.

This recipe isn’t only easy to prepare but also allows for customization based on your preferences. You can add extra vegetables or adjust the seasoning to your liking. Whether you’re looking for a soothing remedy for a cold day or simply want to enjoy a taste of Greece at home, this Greek Chicken Soup will surely satisfy your cravings and bring a touch of Mediterranean warmth to your kitchen.

Ingredients (Serves 4-6 people):

• 1 pound boneless, skinless chicken thighs or breasts
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 medium carrots, sliced
• 2 celery stalks, sliced
• 6 cups chicken broth
• 1 cup rice (or orzo)
• 2 large eggs
• 1/4 cup fresh lemon juice
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh dill or parsley for garnish

Cooking Instructions:

1. Prepare the Chicken: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent, about 3-4 minutes. Add the chicken to the pot and cook until lightly browned on all sides, approximately 5-7 minutes.
2. Add Vegetables: Once the chicken is browned, stir in the sliced carrots and celery. Cook for an additional 4-5 minutes until the vegetables begin to soften.
3. Pour in the Broth: Carefully add the chicken broth to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 20-25 minutes, or until the chicken is cooked through and tender.
4. Cook the Rice: Remove the cooked chicken from the pot and set it aside to cool slightly. Add the rice (or orzo) to the soup and continue to simmer for another 15 minutes until the rice is cooked and tender.
5. Shred the Chicken: While the rice is cooking, shred the chicken into bite-sized pieces using two forks. Once the rice is done cooking, return the shredded chicken to the pot.
6. Make the Aavgolemono Sauce: In a separate bowl, whisk together the eggs and lemon juice until well combined. Slowly ladle about 1 cup of the hot soup broth into the egg mixture, whisking constantly to temper the eggs and prevent them from curdling.
7. Combine and Serve: Gradually pour the tempered egg mixture back into the pot, stirring gently to combine. Season with salt and pepper to taste. Heat the soup for another 2-3 minutes, but don’t allow it to boil. Serve hot, garnished with fresh dill or parsley.

Extra Tips:

When preparing Greek Chicken Soup, consider using homemade chicken broth for a richer flavor. If you prefer a thicker soup, you can reduce the amount of broth or increase the quantity of rice.

Additionally, adding spinach or kale towards the end of cooking can enhance both the nutrition and color of the dish. Finally, serve with crusty bread or a side of Greek salad for a complete meal that captures the essence of Greek cuisine.

Tomato Soup With Feta

Tomato Soup With Feta is a delightful twist on the classic tomato soup, incorporating the tangy flavor of feta cheese to elevate this comforting dish. The combination of ripe tomatoes, aromatic herbs, and creamy feta creates a rich and satisfying soup that’s perfect for chilly days or as a light meal any time of the year.

Not only is it delicious, but it’s also easy to prepare, making it a great option for both beginner cooks and seasoned chefs alike. This soup can be enjoyed on its own or paired with crusty bread for a heartier meal. The addition of feta not only enhances the flavor but also adds a beautiful touch of creaminess and texture.

Whether you’re looking for a quick lunch or a cozy dinner option, Tomato Soup With Feta is sure to become a favorite in your household.

Ingredients (serving size of 4-6 people):

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 (14-ounce) cans diced tomatoes, with juices
• 2 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon sugar
• Salt and pepper, to taste
• 1 cup crumbled feta cheese
• Fresh basil leaves, for garnish

Cooking Instructions:

1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion is soft and translucent. This step is essential as it develops the base flavor of the soup.
2. Add Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant. Be careful not to let the garlic brown, as it can turn bitter.
3. Incorporate Tomatoes and Broth: Add the canned diced tomatoes (with their juices) and the vegetable broth to the pot. Stir to combine all ingredients well. The tomatoes are the star of the soup, providing depth and richness.
4. Season the Soup: Sprinkle in the dried oregano, sugar, salt, and pepper. The sugar helps to balance the acidity of the tomatoes. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 20 minutes. This allows the flavors to meld together beautifully.
5. Blend the Soup: After simmering, use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, you can blend it less or leave some tomato pieces intact. Alternatively, you can transfer the soup in batches to a regular blender, but be cautious with hot liquids.
6. Add Feta: Once the soup is blended to your desired consistency, stir in the crumbled feta cheese. Allow it to heat through for a few more minutes, which will melt the feta slightly and enrich the soup.
7. Serve: Ladle the soup into bowls and garnish with fresh basil leaves. You can also add a sprinkle of extra feta on top for presentation. Enjoy your cozy Tomato Soup With Feta!

Extra Tips:

When preparing Tomato Soup With Feta, consider using fresh tomatoes instead of canned for a more vibrant flavor—just be sure to peel them before cooking.

Additionally, feel free to experiment with other herbs such as thyme or parsley for a different twist. If you like a bit of heat, add a pinch of red pepper flakes during the cooking process.

This soup also stores well in the refrigerator for up to three days, making it a great dish for meal prep.

Spinach and Feta Soup

Spinach and Feta Soup is a delightful and nutritious addition to any cozy meal. This Greek-inspired soup combines the rich flavors of fresh spinach and creamy feta cheese, creating a comforting dish that warms the soul. Perfect for a chilly evening or as a light lunch, this soup is both satisfying and easy to make.

With its vibrant green color and aromatic herbs, it’s not only delicious but also visually appealing, making it a great choice for entertaining. This hearty soup is packed with vitamins and minerals thanks to the spinach, while the feta adds a tangy creaminess that elevates the overall flavor.

Whether you serve it with a slice of crusty bread or a side salad, Spinach and Feta Soup is sure to leave you feeling cozy and content. Here’s how to prepare this simple yet delightful recipe for 4-6 people.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 pound fresh spinach, washed and chopped
• 1 cup feta cheese, crumbled
• 1 cup heavy cream
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh lemon juice (optional, for serving)

Cooking Instructions

1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent. Then, add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
2. Add the Broth: Pour in the vegetable broth and bring the mixture to a gentle boil. This will create a flavorful base for your soup. Once boiling, reduce the heat to low and let it simmer for about 5 minutes.
3. Incorporate the Spinach: Gradually add the chopped spinach to the pot. Stir the spinach into the broth and let it cook for about 3-4 minutes, or until the spinach is wilted and tender. This will infuse the soup with its vibrant green color and earthy flavor.
4. Blend the Soup: Using an immersion blender, carefully blend the soup until it reaches your desired consistency. If you prefer a chunkier texture, blend only part of the soup. Alternatively, you can transfer it to a regular blender in batches, but be cautious with the hot liquid.
5. Add Feta and Cream: Stir in the crumbled feta cheese and heavy cream. Mix well until the feta is melted and everything is well combined. This step adds richness and creaminess to the soup.
6. Season and Serve: Add the dried oregano, and season with salt and pepper to taste. If you like a bit of acidity, squeeze a little fresh lemon juice into the soup before serving. Serve hot, garnished with additional feta or a sprinkle of fresh herbs if desired.

Extra Tips

When preparing Spinach and Feta Soup, feel free to customize the recipe by adding other vegetables such as carrots or celery for added flavor and nutrition.

You can also substitute the heavy cream with a lighter alternative, like Greek yogurt, for a healthier option. To make the soup ahead of time, simply store it in the refrigerator for up to three days; just be sure to reheat gently on the stove before serving.

Enjoy this cozy dish with warm bread for a complete and satisfying meal!

Vegetable Soup (Chorta)

Vegetable Soup, also known as Chorta, is a beloved dish in Greek cuisine that embraces the beauty of fresh greens and vegetables. This hearty soup isn’t only nourishing but also packed with flavors that can warm you up on a chilly day.

Traditionally made with wild greens, Chorta can be customized based on the seasonal vegetables available, making it a versatile dish that can be enjoyed year-round.

The process of making Chorta is simple and straightforward, allowing the natural flavors of the ingredients to shine through. With a blend of fresh greens, aromatic herbs, and a drizzle of olive oil, this soup offers a delightful taste of Greece in every bowl.

Whether served as a starter or as a light meal, Vegetable Soup is sure to be a hit among family and friends.

Ingredients (Serves 4-6):

• 1 pound of mixed wild greens (such as dandelion, amaranth, or spinach)
• 1 medium onion, chopped
• 2 cloves of garlic, minced
• 3 medium potatoes, diced
• 2 medium carrots, sliced
• 1/4 cup of olive oil
• 6 cups of vegetable broth or water
• Salt and pepper to taste
• Lemon wedges for serving

Cooking Instructions:

1. Prepare the Greens: Rinse the mixed wild greens thoroughly under cold water to remove any dirt or grit. Chop them coarsely and set aside. If you’re using tougher greens, you may want to blanch them in boiling water for a couple of minutes to soften them before adding them to the soup.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Then add the minced garlic and stir for another minute until fragrant, being careful not to let it burn.
3. Add the Vegetables: Stir in the diced potatoes and sliced carrots into the pot, mixing well with the onions and garlic. Cook for about 5-7 minutes, allowing the vegetables to slightly soften and absorb the flavors.
4. Add the Liquid: Pour in the vegetable broth or water, bringing the mixture to a boil. Once boiling, reduce the heat to a simmer and let it cook for about 15-20 minutes or until the potatoes and carrots are tender.
5. Incorporate the Greens: Add the chopped wild greens to the pot and stir well. Allow the soup to simmer for another 5-10 minutes, letting the greens wilt and blend with the other ingredients.
6. Season and Serve: Taste the soup and season with salt and pepper as desired. Once everything is well combined and heated through, ladle the soup into bowls and serve hot with lemon wedges on the side. Squeezing fresh lemon juice over the soup just before eating adds a revitalizing brightness.

Extra Tips:

When making Vegetable Soup (Chorta), feel free to experiment with different types of greens and vegetables based on what you have on hand or what’s in season.

You can also add beans for extra protein or sprinkle with feta cheese for a delightful twist. If you want a creamier texture, consider blending a portion of the soup and then mixing it back in for a different consistency.

Finally, this soup can be made in advance and stored in the refrigerator for a couple of days, making it a perfect make-ahead meal option.

Bean Soup (Fasolada)

Bean Soup, or Fasolada, is a traditional Greek dish that embodies the essence of Mediterranean cuisine. This hearty and nutritious soup isn’t only packed with flavor but also represents a wholesome meal that can be enjoyed any time of the year. With its base of beans, tomatoes, and a medley of vegetables, Fasolada is considered the national dish of Greece and is often referred to as the “food of the poor,” making it both accessible and comforting.

The beauty of Bean Soup lies in its simplicity and the ability to customize it to your taste. You can adjust the ingredients based on what you have at hand, whether you prefer a spicier version with chili flakes or a more herbal one with added parsley. This soup is perfect for sharing with family and friends, as it serves 4-6 people and is an ideal choice for gatherings or a cozy night in.

Ingredients (Serves 4-6):

• 1 cup dried white beans (cannellini or navy beans)
• 1 large onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth or water
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 1 bay leaf
• Fresh parsley, for garnish (optional)
• Lemon wedges, for serving (optional)

Cooking Instructions:

1. Prepare the Beans: Rinse the dried beans under cold water and soak them in a large bowl with water for at least 8 hours or overnight. This step is essential as it softens the beans and reduces cooking time.
2. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are soft and the onions are translucent. Stir occasionally to prevent them from sticking.
3. Add Garlic and Tomatoes: Once the vegetables are softened, add the minced garlic and sauté for an additional 1-2 minutes until fragrant. Then, stir in the canned diced tomatoes (with their juices) and cook for another 3-4 minutes, allowing the flavors to meld together.
4. Combine with Broth and Beans: Drain the soaked beans and add them to the pot along with the vegetable broth (or water). Stir in the dried oregano, bay leaf, salt, and black pepper. Bring the mixture to a gentle boil.
5. Simmer: Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for about 1.5 to 2 hours. Stir occasionally and check the beans for tenderness. You may need to add more broth or water if it becomes too thick.
6. Final Seasoning: After the beans are tender, taste the soup and adjust the salt and pepper as needed. Remove the bay leaf before serving.
7. Serve: Ladle the soup into bowls, garnishing with fresh parsley if desired. Serve hot with lemon wedges on the side for a zesty finish.

Extra Tips:

When making Fasolada, feel free to experiment with different types of beans or add additional vegetables like bell peppers or spinach for extra nutrition. If you prefer a creamier texture, you can blend a portion of the soup before serving.

This soup also stores well in the refrigerator and can be reheated, making it a great option for meal prep. Enjoy your cooking journey and the delightful flavors of Greece!

Fish Soup (Psarosoupa)

Fish Soup, or Psarosoupa, is a delightful and comforting dish that brings the flavors of the Mediterranean right into your home. This traditional Greek soup isn’t only nourishing but also easy to prepare, making it perfect for a cozy meal on a chilly day. With its fragrant broth and tender fish, it’s a celebration of fresh ingredients that reflect the vibrant culinary culture of Greece.

The beauty of Psarosoupa lies in its simplicity. Utilizing fresh fish, vegetables, and aromatic herbs, this soup is both healthy and satisfying. Whether you enjoy it by itself or paired with crusty bread, it’s a dish that warms the soul and delights the palate.

Ingredients (Serves 4-6)

• 1.5 lbs (680g) fresh fish fillets (such as cod, haddock, or snapper)
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 large potato, peeled and diced
• 6 cups fish stock or water
• 1/2 cup olive oil
• 1/2 cup fresh lemon juice
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Optional: 1 bay leaf and a pinch of saffron for added flavor

Cooking Instructions

1. Prepare the Fish: Start by rinsing the fish fillets under cold water and patting them dry with paper towels. Cut them into bite-sized pieces and set aside. This will guarantee the fish cooks evenly in the soup.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent. Then add the minced garlic, diced carrots, and celery. Cook for an additional 3-4 minutes until the vegetables soften and release their flavors.
3. Add the Potatoes and Stock: Stir in the diced potatoes, followed by the fish stock (or water). If you’re using a bay leaf and saffron, add them at this stage. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Allow it to cook for about 10-15 minutes, or until the potatoes are tender.
4. Incorporate the Fish: Once the vegetables are cooked, carefully add the fish pieces to the pot. Simmer for an additional 5-7 minutes, or until the fish is cooked through and flakes easily with a fork. Be cautious not to overcook the fish as it can become tough.
5. Finish with Lemon and Seasoning: Remove the pot from the heat and stir in the fresh lemon juice. Season to taste with salt and pepper. This brightens the flavors of the soup and enhances the overall taste.
6. Serve and Garnish: Ladle the soup into bowls and garnish with freshly chopped parsley. You can also drizzle a bit more olive oil on top for added richness. Serve hot with crusty bread on the side to soak up the delicious broth.

Extra Tips

For the best flavor, use the freshest fish you can find, ideally from a local market or fishmonger. If you want to enhance the richness of your soup, consider simmering the fish bones in the stock for added depth before straining them out.

Additionally, feel free to customize your soup with seasonal vegetables or herbs. A splash of white wine can also elevate the dish, adding a subtle acidity that complements the fish beautifully. Enjoy your cooking experience and savor the taste of Greece with your homemade Psarosoupa!

Creamy Corn Soup

Creamy Corn Soup is a delightful and comforting dish that perfectly embodies the essence of cozy Greek cuisine. This soup combines the sweetness of corn with rich, creamy textures, making it an ideal choice for a cold evening or a light lunch.

Often enjoyed as a starter or a light meal, this soup can be easily adapted to incorporate additional flavors or ingredients, making it versatile and appealing to a wide range of palates.

Making this Creamy Corn Soup is a straightforward process that involves minimal preparation and cooking time. With just a handful of ingredients, you can create a warm and inviting bowl of goodness that’s sure to impress your family and friends.

Serve it with a slice of crusty bread or a sprinkle of fresh herbs for an added touch of flavor, and you have a meal that’s both satisfying and nourishing.

Ingredients (Serves 4-6):

• 4 cups of fresh or frozen corn kernels
• 1 medium onion, chopped
• 2 cloves of garlic, minced
• 4 cups of vegetable or chicken broth
• 1 cup of heavy cream
• 2 tablespoons of olive oil
• Salt and pepper to taste
• Fresh parsley or chives for garnish (optional)

Cooking Instructions:

1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.

Add the minced garlic and cook for an additional minute, stirring frequently to guarantee it doesn’t burn.

2. Add the Corn: Once the onions and garlic are fragrant, add the corn kernels to the pot. Stir well to combine with the aromatics, and let them cook together for about 3-4 minutes.

This step enhances the sweetness of the corn and brings out its natural flavors.

3. Pour in the Broth: After the corn has cooked slightly, pour in the vegetable or chicken broth. Increase the heat to bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 15 minutes.

This will allow the flavors to meld beautifully.

4. Blend the Soup: Using an immersion blender, Blend the Soup until smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender, but be cautious of the hot liquid.

5. Stir in the Cream: Once blended, return the soup to low heat and stir in the heavy cream. Allow it to warm through for about 5 minutes, but don’t let it boil.

Season the soup with salt and pepper to taste.

6. Serve and Garnish: Ladle the creamy corn soup into bowls and garnish with fresh parsley or chives if desired.

Serve hot, accompanied by crusty bread or crackers.

Extra Tips:

For an additional layer of flavor, consider adding a pinch of smoked paprika or a dash of cayenne pepper for heat.

If you prefer a chunkier texture, reserve some of the corn before blending and stir it back into the soup after blending.

This creamy corn soup can also be made ahead of time; just reheat gently on the stove before serving. Enjoy your cozy bowl of goodness!

Greek Potato Soup

Greek Potato Soup, known as “Patatouka,” is a delightful dish that captures the essence of Greek flavors while offering comfort and warmth. This hearty soup features creamy potatoes simmered with aromatic herbs and spices, making it a perfect addition to your cozy dinner table.

It’s an ideal meal for chilly evenings, and its simple ingredients allow for a quick and satisfying preparation. The soup is typically garnished with fresh herbs and a splash of olive oil, elevating its flavors and adding a touch of authenticity.

Whether you enjoy it as a light lunch or a starter for dinner, Greek Potato Soup is both nourishing and delicious, appealing to all ages and palates. So grab your apron and let’s get started on this comforting culinary journey!

Ingredients (Serves 4-6)

• 4 large potatoes, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup milk or cream
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley or dill for garnish

Cooking Instructions

1. Prepare the Vegetables: Begin by peeling and dicing the potatoes into small cubes. Chop the onion and mince the garlic. This will guarantee even cooking and enhance the flavor of the soup.

2. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent.

Then, add the minced garlic and sauté for an additional minute, being careful not to let it burn.

3. Add Potatoes and Broth: Once the onions and garlic are fragrant, add the diced potatoes to the pot. Pour in the vegetable or chicken broth, making sure the potatoes are fully submerged.

Stir in the dried oregano along with salt and pepper to taste.

4. Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 20-25 minutes, or until the potatoes are tender and easily pierced with a fork.

5. Blend the Soup: Once the potatoes are cooked, use an immersion blender to puree the soup until smooth and creamy.

If you don’t have an immersion blender, you can carefully transfer the soup in batches to a countertop blender.

6. Add Milk or Cream****: After blending, return the pot to low heat and stir in the milk or cream. Allow the soup to warm through for about 5 minutes, adjusting the seasoning if necessary.

7. Serve and Garnish: Ladle the soup into bowls and garnish with fresh parsley or dill. Drizzle a little more olive oil on top for added richness before serving.

Extra Tips

For added depth of flavor, consider roasting the potatoes before adding them to the soup. You can also experiment with different herbs such as thyme or rosemary to switch up the flavor profile.

If you prefer a thicker soup, reduce the amount of broth you use or blend only half of the potatoes for a chunkier texture. Finally, serve with crusty bread or a side salad for a complete meal that everyone will enjoy!

Eggplant Soup

Eggplant soup is a delightful and hearty dish that brings the flavors of the Mediterranean right to your table. This particular recipe captures the essence of Greek cuisine, combining richly roasted eggplant with aromatic herbs and spices to create a warm, comforting bowl of goodness. Perfect for a chilly evening or as a light lunch, this soup isn’t only delicious but also packed with nutrients, making it a great addition to your meal rotation.

Traditionally, eggplant is a staple in Greek cooking, often used in various dishes, from moussaka to dips. In this soup, the eggplant is the star of the show, blended to creamy perfection and complemented by the freshness of tomatoes and herbs. Serve it with a drizzle of olive oil and a sprinkle of feta cheese for an authentic experience that will transport you straight to the sunny streets of Greece.

Ingredients (Serves 4-6)

• 2 medium eggplants
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh basil or parsley for garnish
• Feta cheese (optional)

Instructions

1. Prepare the Eggplants: Begin by preheating your oven to 400°F (200°C). Slice the eggplants in half lengthwise and score the flesh with a knife in a crisscross pattern. Drizzle with olive oil, sprinkle with salt, and place them cut-side down on a baking sheet. Roast for about 30-35 minutes until the flesh is soft and slightly caramelized.
2. Sauté the Aromatics: While the eggplants are roasting, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5-7 minutes until translucent. Then, add the minced garlic and cook for an additional minute until fragrant.
3. Add Tomatoes and Spices: Once the onions and garlic are ready, stir in the diced tomatoes (with their juices), dried oregano, ground cumin, and a pinch of salt and pepper. Allow this mixture to simmer for about 10 minutes, stirring occasionally to let the flavors meld together.
4. Blend the Soup: Once the eggplants are roasted, remove them from the oven and let them cool slightly. Scoop the flesh out of the skins and add it to the pot with the tomato mixture. Pour in the vegetable broth and stir well. Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender.
5. Final Adjustments: Taste the soup and adjust the seasoning with more salt and pepper if needed. If the soup is too thick, feel free to add more vegetable broth until you reach your desired consistency.
6. Serve: Ladle the eggplant soup into bowls and garnish with fresh basil or parsley. For an extra touch, crumble feta cheese on top before serving.

Extra Tips

When making eggplant soup, choosing the right eggplant is key; look for ones that are firm and heavy for their size with smooth, shiny skin. If you want a smokier flavor, consider grilling the eggplant instead of roasting it.

Additionally, this soup can be made ahead of time and stored in the refrigerator for up to three days, allowing the flavors to deepen. Reheat gently on the stove, and enjoy the comforting taste of Greece in the comfort of your home!

Lemon Chicken Orzo Soup

Lemon Chicken Orzo Soup is a delightful and invigorating dish that brings a taste of Greece right to your kitchen. The combination of tender chicken, bright lemon, and hearty orzo pasta creates a comforting and satisfying meal perfect for any time of the year. This soup not only fills your belly but also warms your soul, making it a great choice for family dinners or when you need a cozy meal on a chilly day.

One of the best things about Lemon Chicken Orzo Soup is its versatility. You can easily tweak the ingredients to suit your preferences or what you have on hand. Whether you prefer a lighter soup with more vegetables or a heartier version, this recipe allows you to make it your own while still delivering that classic lemony flavor. So, gather your ingredients, roll up your sleeves, and let’s get started on this delicious and comforting soup!

Ingredients (Serves 4-6)

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 6 cups chicken broth
• 1 pound boneless, skinless chicken breasts
• 1 cup orzo pasta
• 1 lemon (zest and juice)
• 2 cups fresh spinach or kale, chopped
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions

1. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
2. Add the Broth and Chicken: Pour in the chicken broth and bring the mixture to a boil. Once boiling, add the boneless, skinless chicken breasts. Reduce the heat to low and let it simmer for about 15-20 minutes, or until the chicken is cooked through.
3. Shred the Chicken: Carefully remove the cooked chicken from the pot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot.
4. Cook the Orzo: Add the orzo pasta to the pot and cook according to package instructions, typically around 8-10 minutes. Stir occasionally to prevent sticking.
5. Finish with Lemon and Greens: Once the orzo is cooked, stir in the lemon zest, lemon juice, and chopped spinach or kale. Allow it to simmer for an additional 2-3 minutes until the greens are wilted. Season the soup with salt and pepper to taste.
6. Serve and Garnish: Ladle the soup into bowls and garnish with fresh chopped parsley. Serve hot and enjoy!

Extra Tips

For an added depth of flavor, consider roasting the chicken before adding it to the soup. You can also substitute rotisserie chicken to save time. If you prefer a creamier soup, stir in a little heavy cream or Greek yogurt just before serving.

Remember to adjust the amount of lemon juice based on your taste preference; a little goes a long way in brightening up the flavors. Enjoy your cozy bowl of Lemon Chicken Orzo Soup!

Greek Mushroom Soup

Greek Mushroom Soup is a delightful and hearty dish that brings the warmth of the Mediterranean to your kitchen. Bursting with flavors from fresh mushrooms, aromatic herbs, and a splash of lemon, this soup is perfect as a cozy starter or a light meal on its own. The combination of earthy mushrooms and zesty lemon creates a flavor profile that’s both comforting and invigorating, making it a favorite among soup enthusiasts.

This soup isn’t only easy to prepare but also nutritious, packed with vitamins and minerals from the mushrooms and herbs. Whether you’re looking to warm up on a chilly day or serve a delicious meal to family and friends, Greek Mushroom Soup is a wonderful choice that can be made in under an hour.

Ingredients (Serves 4-6):

• 1 lb (450g) fresh mushrooms (such as cremini or button), sliced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 2 tbsp olive oil
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• 1 tbsp fresh parsley, chopped
• Juice of 1 lemon
• Salt and pepper to taste

Cooking Instructions:

1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute, ensuring it doesn’t burn.
2. Cook the Mushrooms: Add the sliced mushrooms to the pot and increase the heat to medium-high. Sauté the mushrooms until they’re golden brown and have released their moisture, about 7-10 minutes. This step enhances the flavor of the mushrooms and gives the soup a rich base.
3. Add the Broth: Pour in the vegetable or chicken broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 15 minutes, allowing the flavors to meld together.
4. Incorporate the Cream: After simmering, stir in the heavy cream and return to a gentle simmer. Cook for another 5 minutes. This will give the soup a creamy texture that balances the earthy mushrooms.
5. Season and Finish: Add the fresh thyme, lemon juice, salt, and pepper to taste. Stir well to combine and let the soup simmer for a couple more minutes to allow the flavors to develop. Finally, sprinkle the chopped parsley over the top before serving.

Extra Tips: For a richer flavor, consider using a mix of different mushroom varieties like shiitake or portobello along with the basic cremini or button mushrooms. You can also swap the heavy cream for a lighter alternative, such as coconut milk, for a dairy-free version.

Serve the soup with a slice of crusty bread or a sprinkle of croutons for added texture. Enjoy your homemade Greek Mushroom Soup!