🍅 Turkish Tomato Soup
Domates çorbası is a Turkish tomato soup made from ripe tomatoes thickened with a light roux of butter and flour and enriched with a splash of milk. It is smooth, velvety and gently tangy, with a warming, comforting feel. It is served hot as a starter, often topped with a sprinkle of grated cheese or croutons in restaurants.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 800 g ripe tomatoes, grated or chopped
- 30 g butter
- 2 tbsp wheat flour
- 200 ml milk
- 600 ml water
- 1 tsp salt
- 1/2 tsp sugar
- Black pepper, dried basil
Method
- Melt the butter, stir in the flour and cook for 2 minutes without browning.
- Add the tomatoes and cook for 5 minutes, stirring.
- Pour in the water, add salt and sugar and simmer for 15 minutes.
- Blend until smooth, stir in the milk and heat gently without boiling.
- Season with pepper and basil and serve hot.
How to make it lighter
- Halve the butter: 10 g butter ≈ 72 kcal, and 15 g is enough for flavor.
- Use low-fat milk to keep the creaminess with fewer calories.
- Skip croutons and grated cheese toppings, or keep them to a small pinch.
History
Tomato soup is one of the most common everyday soups in Turkey, served at home, in workplace canteens and in lokantas, the traditional Turkish eateries. Exact origins are not recorded.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →