💡 Quick Highlights
- •The Soup: Rich and creamy gyro soup packed with bell peppers, mushrooms, tomatoes, and golden browned gyro meat.
- •Time Saved: Super quick to pull together—perfect for a warm, cozy, and filling family dinner.
- •Method: The savory soup base simmers effortlessly in the Thermomix® while you brown the meat to perfection in a skillet.
Craving gyros but don’t have time for a fuss? Then this creamy gyro soup is about to be your new favorite weeknight dinner!
It’s fast, incredibly flavorful, and so comforting on a chilly evening.
With my easy step-by-step recipe, you’ll whip up a velvety Thermomix® gyro soup in no time that the whole family will devour.
Why You’ll Love This Recipe:
- Super quick and easy to whip up.
- Perfectly tailored for the Thermomix®.
- Cozy, hearty, and ideal for chilly days.
- Ultra-cremy and packed with flavor.
- A total family favorite that everyone will love.
- Super versatile and easy to customize.
- Makes the perfect easy weeknight dinner.
- Satisfying and incredibly filling.
- Pure comfort in a bowl!
My Top Tips for Success
Make sure the gyros meat is browned nicely and cooked all the way through for the best flavor.
Use fresh, high-quality ingredients to really make the flavors pop.
Always taste the soup at the end and adjust the salt and pepper to your liking.
Love a little extra heat? Toss in a pinch of red pepper flakes or fresh chopped chili peppers.
For a vegetarian spin, simply swap out the gyros meat for tofu or soy curls.
Feel free to load it up with extra veggies—zucchini and eggplant work wonderfully here!
Serve your gyros soup hot alongside crusty fresh bread or a warm baguette for dipping.
For an extra rich and velvety texture, swirl in a little extra crème fraîche (or sour cream).
Out of liquid vegetable broth? A standard vegetable bouillon cube works just as well!
Can I Make This Soup Ahead of Time?
This gyro soup is fantastic for meal prep!
Just cook it up through the last step (without adding the meat), let it cool, and store it in the fridge.
When you’re ready to eat, simply reheat the soup and stir in the freshly seared meat.
You can also freeze this gyro soup! Just transfer it to a freezer-safe container, and it’ll keep well for several months.
Delicious Variations
Spicy Gyro Soup: Add a pinch of chili flakes or a spoonful of Sambal Oelek for a fiery kick.
Mediterranean Gyro Soup: Stir in sliced olives and top with plenty of crumbled feta cheese.
Gyro Soup with Rice: Stir in cooked rice for an extra hearty meal.
Gyro Soup with Potatoes: Toss diced potatoes directly into the pot to simmer with the soup.
Can I Make This Gyro Soup Without a Thermomix®?
Yes, absolutely! You can easily make this soup right on your stovetop.
Simply brown the meat and veggies in a skillet, then simmer the soup in a large pot or Dutch oven.
Ingredients You’ll Need
- 2 yellow onions
- 1 clove garlic
- 2 tbsp (25 g) cooking oil
- 2 tbsp (30 g) tomato paste
- 2 red bell peppers
- 7 oz (200 g) button or cremini mushrooms
- 1 ¾ cups (400 g) water
- 1 can (14.5 oz / 400 g) diced tomatoes
- 2 tsp vegetable bouillon powder (or 1 bouillon cube)
- 1-2 tsp gyro seasoning (or pizza seasoning as a substitute)
- 1 tsp sugar
- Salt to taste (about 1 tsp)
- ¼ tsp black pepper
- 7 oz crème fraîche or sour cream
- 1.1 lbs pre-seasoned gyro meat strips (pork, turkey, or chicken)
For Garnish:
- Fresh parsley, chopped
Note: You will find the exact quantities and step-by-step instructions below in the recipe card, which you can also print or save as a PDF file.
How to Make Gyro Soup
Prep Work:
Wash and seed the bell peppers, then chop them into bite-sized pieces.
Gently clean the mushrooms with a soft brush (or damp paper towel), trim off the dry stem ends, and slice them up.
First, peel the onions and garlic. Quarter the onions and cut the garlic cloves in half.
Instructions:
Add the onions and garlic to the mixing bowl and chop for 5 sec / speed 5. Scrape down the sides of the bowl with your spatula and repeat if needed.
Next, add the oil, tomato paste, chopped bell peppers, and mushrooms. Sauté for 6 min / 120°C / reverse blade / gentle stir speed.
Then add the diced tomatoes, water, vegetable broth, gyro seasoning, and sugar. Bring everything to a simmer for 15 min / 100°C / reverse blade / gentle stir speed.
In the meantime, heat a skillet over medium-high heat on the stove and brown the sliced gyro meat.
Once the 15 minutes are up, stir in the crème fraîche with a spatula and season with salt and pepper to taste. Next, add the browned meat to the mixing bowl and cook for another 5 min / 100°C / reverse blade / gentle stir speed.
Ladle the soup into bowls and serve hot, garnished with freshly chopped parsley and a slice of crusty bread or baguette on the side.
Pro Tip: If you prefer a thinner soup, feel free to splash in a little extra water or milk during the final step.
Enjoy!
Note: You will find the exact quantities and step-by-step instructions below in the recipe card, which you can also print or save as a PDF file.
By the way, the prep times listed are just averages. Everyone cooks at their own pace, and sometimes things take a bit longer or shorter than expected.
Happy cooking!
If you loved this recipe, you might also like my delicious ground beef pizza soup! 🙂
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Greek Gyro Soup
Click stars to rate now
Zutaten
- 2 Onions
- 1 Garlic clove
- 25 g Cooking oil
- 30 g Tomato paste
- 2 Red bell pepper
- 200 g Mushrooms
- 400 g Water
- 1 Can of diced tomatoes 14 oz / 400 g
- 2 tsp Vegetable broth or 1 broth cube for 2 cups / 0.5 L
- 1-2 tsp Gyro seasoning or pizza seasoning
- 1 tsp Sugar
- Salt to taste about 1 tsp
- ¼ tsp Black pepper
- 200 g Crème fraîche or sour cream
- 500 g Pre-seasoned gyro meat strips pork, turkey, or chicken
To Serve:
- Fresh parsley chopped
Zubereitung
Prep Work:
- 2 Red bell pepperWash and core the red bell peppers, then chop them into bite-sized pieces.
- 200 g MushroomsGently clean the mushrooms with a soft brush, trim the dry stem ends, and slice them.
- 2 Onions, 1 Garlic cloveNext, peel the onions and garlic. Quarter the onions and halve the garlic cloves.
Instructions:
- Add the onions and garlic to the mixing bowl and chop for 5 sec / Speed 5. Scrape down the sides of the bowl with a spatula and repeat if needed.
- 25 g Cooking oil, 30 g Tomato pasteNext, add the oil, tomato paste, bell pepper pieces, and mushrooms. Sauté for 6 min / 120° C / Reverse / Gentle Stir Speed.
- 400 g Water, 1 Can of diced tomatoes, 2 tsp Vegetable broth or 1 broth cube, 1-2 tsp Gyro seasoning, 1 tsp SugarThen add the diced tomatoes, water, vegetable broth, gyro seasoning, and sugar. Bring to a boil and cook for 15 min / 100 °C / Reverse / Gentle Stir Speed.
- 500 g Pre-seasoned gyro meat stripsIn the meantime, heat a skillet over medium-high heat on the stove and brown the gyro meat strips.
- Salt to taste, 200 g Crème fraîche or sour cream, ¼ tsp Black pepperAfter 15 minutes, stir in the crème fraîche using a spatula and season to taste with salt and pepper. Add the cooked meat to the mixing bowl and simmer for another 5 min / 100 °C / Reverse / Gentle Stir Speed.
- Fresh parsleyLadle the soup into bowls and serve with freshly chopped parsley and a side of crusty bread or baguette.
- Enjoy!
Notes
Greek Gyro Soup
Click stars to rate now
Zutaten
- 2 Onions
- 1 Garlic clove
- 25 g Cooking oil
- 30 g Tomato paste
- 2 Red bell pepper
- 200 g Mushrooms
- 400 g Water
- 1 Can of diced tomatoes 14 oz / 400 g
- 2 tsp Vegetable broth or 1 broth cube for 2 cups / 0.5 L
- 1-2 tsp Gyro seasoning or pizza seasoning
- 1 tsp Sugar
- Salt to taste about 1 tsp
- ¼ tsp Black pepper
- 200 g Crème fraîche or sour cream
- 500 g Pre-seasoned gyro meat strips pork, turkey, or chicken
To Serve:
- Fresh parsley chopped
Zubereitung
Prep Work:
- 2 Red bell pepperWash and core the red bell peppers, then chop them into bite-sized pieces.
- 200 g MushroomsGently clean the mushrooms with a soft brush, trim the dry stem ends, and slice them.
- 2 Onions, 1 Garlic cloveNext, peel the onions and garlic. Quarter the onions and halve the garlic cloves.
Instructions:
- Add the onions and garlic to the mixing bowl and chop for 5 sec / Speed 5. Scrape down the sides of the bowl with a spatula and repeat if needed.
- 25 g Cooking oil, 30 g Tomato pasteNext, add the oil, tomato paste, bell pepper pieces, and mushrooms. Sauté for 6 min / 120° C / Reverse / Gentle Stir Speed.
- 400 g Water, 1 Can of diced tomatoes, 2 tsp Vegetable broth or 1 broth cube, 1-2 tsp Gyro seasoning, 1 tsp SugarThen add the diced tomatoes, water, vegetable broth, gyro seasoning, and sugar. Bring to a boil and cook for 15 min / 100 °C / Reverse / Gentle Stir Speed.
- 500 g Pre-seasoned gyro meat stripsIn the meantime, heat a skillet over medium-high heat on the stove and brown the gyro meat strips.
- Salt to taste, 200 g Crème fraîche or sour cream, ¼ tsp Black pepperAfter 15 minutes, stir in the crème fraîche using a spatula and season to taste with salt and pepper. Add the cooked meat to the mixing bowl and simmer for another 5 min / 100 °C / Reverse / Gentle Stir Speed.
- Fresh parsleyLadle the soup into bowls and serve with freshly chopped parsley and a side of crusty bread or baguette.
- Enjoy!
