How To-31: "How to Make Turkish Tomato Soup"

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Whether you're looking for a creative twist on tomato soup or you need an appetizer to start off a traditional Turkish meal, this recipe is likely to satisfy. This is also a unique way to enjoy fresh domates (tomatoes) on a cool, summer night.

Ingredients

• 6-7 large tomatoes
  
• 1 white onion
  
• pinch of nutmeg
  
• pinch of oregano
  
• pinch of sugar
  
• 4 small bunches of parsley (flat leaf preferred)
  
• 1 bay leaf
  
• three cups of chicken broth/stock
  
• butter
  
• 1 teaspoon flour
  
• 1/4 cup of heavy whipping cream
  
• salt and pepper to taste
  

Steps

1. Slice the tomatoes and chop the parsley into very small pieces. Combine with the oregano, sugar, nutmeg, 1/2 tablespoon pepper and the bay leaf.
   
2. Chop the onion into small pieces and saute on medium high heat with butter in a pan until they are brown/yellow. If you find that your butter is burning you may add a bit of oil (canola or olive- not extra virgin olive oil however) to raise the smoke point of the fats.
   
3. Add all the ingredients of step one to the fried onion.
   
4. Mix thoroughly and fry for approximately fifteen minutes on half heat, until tomatoes are soft.
   
5. While you wait for the tomatoes to soften, heat up three cups of chicken broth/stock.
   
6. When the tomato mixture is soft, add the chicken broth/stock and stir well.
   
7. Put the lid on the pan and cook the mixture of tomatoes and chicken broth for about ten minutes.
   
8. Take the pan off the heat, discard the bay leaf, and use an immersion blender to puree the soup until there are no chunks of tomato left.
   
9. Melt a tablespoon of butter in a big pan.
   
10. Add teaspoon of flour and stir it well to make a roux - this will melt in the soup and thicken it. For optimal results cook the roux until it reaches a medium golden brown color (the more you cook a roux the less thickening power it will have- it will also give it a stronger almost nutty taste.
    
11. Slowly pour the soup into the pan with the butter and flour.
    
12. Add the whipping cream. Last add salt to taste.
    
13. Heat the soup on the stove and serve.
    

Tips

• If you notice that the onions are getting stuck to the pan, add some butter.
  
• Instead of an immersion blender you can also pour the soup through a sieve.
  
• This recipe is perfect if you have some tomatoes left. Almost all of the ingredients are standard.
  
• If you want more than four cups of soup, you can simply double the ingredients.
  
• Take out the bay leaf before you use the immersion blender.
  
• Make sure once the cream is added not to let the soup boil as this will cause it to break (the proteins and the fat in the cream separate).
  

Things You'll Need

• An immersion blender or another way to puree (such as a sieve)
  
• Two big pots
  

Related wikiHows

• How to Make Tomato Soup
  
• How to Make Great Northern Bean Soup
  
• How to Eat Healthy for Life
  
• How to Make Broccoli Cheese Soup
  

Sources and Citations

• Originally written in Dutch: nl:Turkse tomatensoep maken.
  

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