Easy Turkish Tomato Soup Recipe (Domates Çorbası)
This Turkish tomato soup is a real favourite. A big bowl of comfort made even more wholesome by the addition of vermicelli, it can be enjoyed as a starter or a main meal.We make our tomato soup with chicken stock but if you are vegetarian or vegan, you can use vegetable stock or water.
Save
Print
Pin
Equipment
- 1 large saucepan
- 1 grater
- 1 large bowl (for your grated tomatoes)
- 1 sharp knife
- 1 ladle
- 1 hand blender
Servings 4
Ingredients
- 4 large tomatoes (or 2 x 400 grams tinned / canned tomatoes)
- 20 grams vermicelli (or orzo pasta)
- 1 medium onion (peeled & finely chopped)
- 3 cloves garlic (peeled & grated )
- 1 red chilli pepper (stem discarded & very finely chopped)
- 20 grams butter
- 1 tablespoon plain (all purpose) flour
- 1 tablespoon olive oil
- 1 tablespoon tomato puree
- 300 millilitres chicken stock (or vegetable stock or hot water)
- 1 teaspoon paprika
- salt & pepper (to season)
Instructions
- First of all, grate your tomatoes into a large bowl. You will be left with the skin in yoır hand and this can be discarded.
- Now heat your oil in a large saucepan over a medium to low heat and add your onion. Stir for a few minutes until the onion starts to sweat and go translucent.
- At this point, you can add your grated garlic and chopped chilli and continue to sweat for a few minutes.
- Now add your butter and stir around until it is melted.
- Add your flour and stir until it has formed paste with the butter, creating a roux and coating your onion mixture.
- Now add your grated tomatoes and stir to mix everything together.
- Add your salça (tomato paste) and paprika to the pan and stir until it has dissolved.
- When your salça has dissolved, add your stock or water and your salt and pepper.
- Simmer for 20 minutes, stirring occasionally, to allow the flavours to infuse.
- Remove from the heat and blend your tomato soup until smooth.
- Now do a taste test. If you are happy with the consistency, you can continue to the next step. If not, add a little more more salça if your tomato soup is too thin. Add more stock if it is too thick and return to the heat to make sure the soup is nice and hot before once more removing from the heat.
- Add your vermicelli to the soup, stir and cover with a lid. The vermicelli will cook in around 5 minutes in the hot soup.
- Meanwhile, you can cut some wedges of fresh bread to dip into your tomato soup once it is served.
- Top your tomato soup with a drizzle of olive oil, freshly ground black pepper and fresh, torn basil.
Notes
- The nutritional information for our tomato soup is calculated by a 3rd party API and is meant as a rough guide. Please do your own due diligence if you have an specific dietary requirements.
- Note that if you are using orzo pasta rather than vermicelli, this will take a couple of minutes longer to soften. Place your blended tomato soup back on a low heat with the orzo until it has softened.
- We serve our soup topped with fresh basil and olive oil. In Turkey, it is also common to top tomato soup with grated kaşar cheese. If you like, you can do the same with any cheese that melts easily. Cheddar would work well.
- If you have leftover soup, it tastes great the day after. Store it in an airtight container in the fridge for up to three days.
- You can also batch cook Turkish tomato soup and store it in the freezer.
Nutrition
Serving: 4Calories: 174kcalCarbohydrates: 20gProtein: 5gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 13mgSodium: 154mgPotassium: 640mgFiber: 3gSugar: 8gVitamin A: 2018IUVitamin C: 44mgCalcium: 37mgIron: 1mg
Tried this recipe?Please consider Leaving a Review!
