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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
- 3 cups of chicken broth/stock
- Butter
- 1 teaspoon flour
- 1/4 cup of heavy whipping cream
- salt and pepper to taste
Steps
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Slice the tomatoes and chop the parsley into very small pieces. Combine with the oregano, sugar, nutmeg, 1⁄2 tablespoon (7.4 ml) pepper and the bay leaf.
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Chop the onion into small pieces and sauté 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.
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Add all the ingredients of step one to the fried onion.
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Mix thoroughly and fry for approximately fifteen minutes on half heat, until tomatoes are soft.
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While you wait for the tomatoes to soften, heat up three cups of chicken broth/stock.
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When the tomato mixture is soft, add the chicken broth/stock and stir well.
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Put the lid on the pan and cook the mixture of tomatoes and chicken broth for about ten minutes.
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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.
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Melt a tablespoon of butter in a big pan.
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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.
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Slowly pour the soup into the pan with the butter and flour.
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Add the whipping cream. Last add salt to taste.
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Heat the soup on the stove and serve.Advertisement
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Tips
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If you want more than four cups of soup, you can simply double the ingredients.Thanks
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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).Thanks
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Instead of an immersion blender you can also pour the soup through a sieve.Thanks
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Things You'll Need
- An immersion blender or another way to puree (such as a sieve)
- Two big pots
References
- Originally written in Dutch: nl:Turkse tomatensoep maken.
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