Turkish cuisine · Soups & Stews

Tomato Soup

Creamy tomato soup made from ripe tomatoes with a light roux, butter and grated cheese on top.

Ingredients · for 4 servings

• 1 kg ripe tomatoes
• 1 onion
• 2 cloves garlic
• 3 tbsp butter
• 2 tbsp flour
• 700 ml strong vegetable stock
• 1 tsp sugar
• 100 g kaşar cheese
• 1 tsp dried mint
• Salt, pepper

Instructions

1. Score the tomatoes crosswise, blanch for 30 sec. in boiling water, peel and roughly dice; finely chop the onion and garlic.
2. Melt the butter in a pot and sauté the onion and garlic over medium heat for 5 min. until translucent, without letting them color.
3. Sprinkle in the flour and sauté, stirring constantly, for 1–2 min. until a light yellow, nutty-smelling roux forms.
4. Add the tomatoes, gradually pour in the vegetable stock while stirring and simmer uncovered over gentle heat for 20 min. until the tomatoes have completely broken down.
5. Purée the soup very finely with an immersion blender, pass through a sieve if desired, and season with sugar, salt and pepper — the sugar tames the tomatoes' acidity.
6. Ladle into bowls, generously sprinkle with grated kaşar cheese, scatter the crumbled mint over the top and serve immediately.