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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.


  • 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!

Categories: Bisque/Cream  Low Carb  Soup  Soup  Stew  Vegetarian 
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