Turkish Style Tomato Soup Recipe
Creamy Turkish tomato soup made with grated tomatoes, butter, flour, broth and warm milk, served hot with grated cheese.
Ingredients
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 5 large ripe tomatoes grated
- 4 cups hot beef broth chicken broth or vegetable broth
- 1 cup warm milk
- 1 to 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper optional
- 1/2 teaspoon sugar optional
- 1 cup grated kaşar cheese or mild cheddar for serving
- Croutons or toasted bread for serving
Instructions
- Grate the tomatoes and discard the skins.
- Melt the butter in a deep pot over low to medium-low heat.
- Add the flour and cook for 2 to 3 minutes, stirring constantly.
- Add the grated tomatoes and cook for 5 minutes.
- Slowly add the hot broth while whisking.
- Season with salt and optional black pepper.
- Warm the milk separately, then add it gradually while stirring.
- Simmer gently for 15 minutes.
- Blend until smooth.
- Serve hot with grated cheese and croutons.
Notes
- Use hot broth to prevent lumps.
- Warm the milk before adding it to reduce the risk of curdling.
- Use ripe fresh tomatoes or good-quality canned crushed tomatoes.
- Do not store soup in room-temperature jars unless using a tested canning method.
- Refrigerate leftovers within 2 hours in shallow containers.