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BackstoryI 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!