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Turkish tomato soup


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

One large onion
One or two stalks celery
One very large carrot or two medium
Peel 6-7 cloves of garlic
tablespoon flour
one small can of tomato paste
two cups of cold milk


Saute the mirepoix (onions, carrots, celery) until it sweats.



Add flour and saute until it smells a bit like bread.



Now add the tomato paste. This is where the major stirring starts! I stir almost constantly for about ten minutes. It may be different for you.



Add your milk when the tomato paste seems somewhat stringy and the color of it has darkened. Stir well!



Then add water. Bring back to a boil.



Remove the soup from heat. Strain the big chunks out and serve if you like, or blend the soup. I like to serve this with Turkish pilav and a green salad. Garnish the soup with grated cheese and red chili pepper flakes.



Afiyet olsun!


Pairs Well With


Notes

I met my husband in Turkey, and you'll find I submit a lot of Turkish recipes. Well, when I was broke but having the time of my life in Marmaris, I ate a lot of tomato soup because I am a vegetarian and it was cheap. My Turkish husband happens to be a chef and he shared his recipe with me. It tastes just like the kind I used to eat in the little cafes. It is an absolute favorite in my house, even with my tomato hating 9 year old. It's a creamy and smooth soup, well worth the effort.

I've got no formal training and am explaining the process as best I know how in layman's terms.

This recipe takes about 30 minutes to make, and it requires a lot of stirring.

I grew up in Turkey because of my father's job... and I have to say, I think this is the closest I've been able to get to the tomato soup that I absolutely adored! Especially with the toasted ekmek! Thank you for posting this!

Bigga, I'm not sure what happened! My directions HAVE been chopped, probably due to changes made on the website.

I´ve done some traveling in Turkey and loved they´re tomato soup so I´m very excited to try this recipe. But isn´t the first half of the directions missing?

Lucashess, my son usually eats the large veggies, and I should TOTALLY buy an immersion blender. I'll add more recipes. I think the next will be dolma. The deal with me is that we never measure stuff when we cook. I need to be a bit better about that so people can recreate our yummy recipes at home.

Sounds good but I'd use a hand held immersion blender and simply incorporate all the chunky stuff in the soup instead of straining it. Seems to me you'd add a lot of flavor that way instead of throwing it away. More Turkish recipes please, great cusine and some of the best hotsprings in the world. lucas hess

This sounds wonderful, I love the food from that part of the world.
Thanks

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