Creamy Turkish Tomato Soup — Domates Corbasi
Turkish tomato soup built on a butter-flour roux with grated tomato, garlic, and oregano, finished with kasar and a swirl of cream, served with crusty bread for an iconic weeknight bowl loved across the country.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Grate 800g tomatoes through large box grater holes into a bowl, discard skins. Dice 120g onion, mince 6 garlic cloves, grate 120g kasar cheese, chop 20g parsley, halve 1 lemon.
Saute
Melt 60g butter in a wide saucepan over medium heat 1 minute until foaming. Add onion, cook 3-4 minutes until softened. Add garlic, cook 30 seconds until fragrant.
Toast
Sprinkle 1/4 cup flour over onion-garlic, stir over medium heat 1-2 minutes until pale gold and nutty-smelling. Stir in 2 tbsp tomato paste, 2 tsp oregano, and 0.5 tsp pepper, cook 30 seconds until darkened.
Build
Stream grated tomato and 1000ml hot stock into the pan, whisking constantly over medium-high heat 2-3 minutes until smooth. Add 1 tsp sugar and 2 tsp salt, reduce heat to low, simmer 15 minutes until thickened and silky.
Finish
Remove pan from heat, wait 1 minute. Swirl in 120ml double cream and a squeeze of lemon juice until combined.
Plate
Ladle soup into deep bowls, scatter grated kasar across the hot surface, finish with parsley and 1 tsp pul biber flakes divided between bowls. Serve with crusty bread alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.