Description

Domates çorbası — tomato soup — is one of the most universally loved soups in Turkey: a bright, silky, deeply flavored purée of ripe tomatoes enriched with butter, onion, and spices, served warm with a garnish of cream, croutons, or fresh herbs. It is simultaneously one of the simplest and most satisfying soups in the Turkish repertoire, and its quality depends almost entirely on the quality of its primary ingredient.

The Tomato in Turkey: A Late but Passionate Adoption

Tomatoes arrived in the Ottoman Empire from the Americas via Europe, following the Columbian Exchange of the late 15th century. Like potatoes, they were initially regarded with suspicion — some Ottoman physicians considered them potentially harmful — before being gradually adopted into Turkish cooking beginning in the 18th century. By the 19th century, tomatoes had become one of the most important vegetables in the Turkish kitchen, and their adoption transformed numerous classic Turkish dishes by adding the bright acidity and umami richness that tomatoes uniquely provide.

Turkey today is one of the world’s leading tomato producers, with varieties grown across the country — from the famous tomatoes of Bursa and the Marmara region to the sun-dried tomatoes of Aegean valleys and the paste tomatoes of the Anatolian plateau. This abundance of high-quality tomatoes gives Turkish tomato soup a depth of flavor that mass-produced versions elsewhere in the world cannot match.

The Turkish Approach: Simple but Deep

Turkish domates çorbası is distinguished by its simplicity and by the quality of its base. The tomatoes are typically roasted or cooked with onion and aromatics until deeply softened, then blended and strained to achieve a silky, smooth consistency. The addition of butter at the end enriches the soup and gives it a characteristic roundness and depth. A touch of sugar balances the acidity; spices — black pepper, sometimes a pinch of dried mint or thyme — add warmth and complexity.

The soup is served hot, garnished according to regional and personal preference with a swirl of cream, a scattering of croutons fried in butter, or a drizzle of herb oil. It is eaten year-round but is particularly appreciated in late summer when tomatoes are at their sweetest and most flavorful — a soup that captures the essence of the season in a bowl.

Ingredients

• 5 large ripe tomatoes, peeled and grated (or 2 cups tomato puree)
• 2 tbsp butter
• 2 tbsp flour
• 4 cups water or vegetable broth
• 1/2 cup milk
• Salt and black pepper
• 1 cup grated kashkaval cheese (kasar) for serving

Instructions

1. In a medium pot, melt the butter. Add the flour and cook, stirring constantly, until it turns slightly golden.
2. Add the grated tomatoes or tomato puree and cook for 5 minutes.
3. Slowly pour in the water or broth while whisking continuously.
4. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Use an immersion blender to puree the soup until completely smooth.
6. Stir in the milk, salt, and pepper. Heat gently for a few more minutes.
7. Serve hot, topped with a generous handful of grated kashkaval cheese.