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 0.5 tsp pul biber flakes per bowl. 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.