Hortosoupa (Vegetable Soup)

Hortosoupa is Greek home cooking at its most humble and satisfying. This vegetable soup uses the simplest pantry staples: potatoes, carrots, celery, onions, and tomatoes, boiled until soft and then pureed into a thick, velvety potage.

There’s no stock needed here. The vegetables create their own broth as they simmer in plain water, and the potatoes break down to give the soup a naturally creamy body without any cream or dairy. That’s what makes this recipe so honest: nothing hides behind butter or heavy seasoning.

Pureeing everything through a strainer or blender after cooking is what gives hortosoupa its signature silky texture. For a more rustic version, blend only half the soup and stir it back in for some chunky texture alongside the smooth base.

The finishing touch matters. A drizzle of good olive oil at the table adds richness and fruity flavor that stirs right into the hot soup. In Greek kitchens, each person adds their own oil to taste.

Kitchen Tips

• Pierce fresh tomatoes with a fork before adding. The skins split during cooking and slip off easily when you puree. No need to peel them first.
• Use starchy potatoes like russets or Yukon Golds. They break down more completely during cooking, giving you a thicker, creamier soup without any added thickener.
• Taste for salt after pureeing, not before. Blending concentrates flavors, and you may need less than you think.

Variations

• Zucchini addition: Throw in a couple of chopped zucchini with the tomatoes for extra body and a slightly sweeter flavor.
• Lemon finish: Squeeze half a lemon into the finished soup for a bright, tangy lift that’s very common in Greek cooking.