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A steaming bowl of creamy roasted Turkish tomato soup (Domates Çorbası) topped with melted kashar cheese and a sprig of fresh thyme.

Creamy Roasted Turkish Tomato Soup (Közlenmiş Domates Çorbası)

193kcal
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Prep 10 minutes
Cook 40 minutes
Total 50 minutes
An elevated Turkish classic made with oven-roasted tomatoes, garlic, and onions, blended into a silky, creamy soup.
Servings 4 people
Course Soup
Cuisine Turkish

Ingredients

  • 4 large Tomatoes, halved
  • 1 large Onion, sliced into rings
  • 1 clove Garlic
  • 1 tsp Dried thyme
  • 2 tbsp Olive oil (for roasting)
  • 1 tbsp Butter
  • 1 tbsp All-purpose flour
  • 1 tbsp Tomato paste
  • 4 cups Water or vegetable broth
  • 1 cup Milk
  • ¼ cup Grated Kashar cheese or mozzarella (for serving)

Equipment

  • Baking Sheet: To roast the tomatoes, onions, and garlic to perfection.
  • Immersion Blender: For getting that signature velvety smooth texture.
  • Large Soup Pot: To simmer all the ingredients together.
  • Fine-Mesh Strainer: For an extra-silky, professional finish.

Method

  1. Place the halved tomatoes, onion rings, and garlic on a baking tray. Sprinkle with thyme and drizzle with olive oil. Roast at 190°C (375°F) until the vegetables are charred and soft.
    Halved tomatoes, onion rings, and garlic on a baking tray seasoned with thyme and olive oil for roasting.
  2. Once out of the oven, carefully peel the skins off the roasted tomatoes and discard them.
  3. In a large pot, melt the butter over medium heat. Add the flour and whisk constantly until it smells slightly nutty but doesn't brown.
  4. Stir in the tomato paste and cook for another minute to release its color and aroma.
  5. Add the roasted tomatoes, onions, and garlic into the pot. Sauté them with the flour mixture for 2-3 minutes.
    Placing the roasted tomatoes, onions, and garlic into the pot with the tomato paste and flour base.
  6. Pour in 1 liter of water. Bring to a boil, then lower the heat and let it simmer for about 10-15 minutes.
    Adding water to the roasted vegetable mixture and letting it simmer on medium heat.
  7. Use a hand blender to process the soup until it is completely smooth and silky.
    Using a hand immersion blender to process the roasted vegetables into a silky, creamy soup.
  8. Gradually stir in the milk. Let it simmer for another 2-3 minutes until the soup reaches a rich, velvety consistency.
    Gradually stirring a cup of milk into the blended tomato soup to achieve a velvety consistency.
  9. Ladle into bowls and top with a generous amount of grated kashar cheese while the soup is piping hot.
    Ladling the hot roasted tomato soup into a bowl and topping it with a generous amount of grated kashar cheese.

Nutrition

Calories193kcalCarbohydrates19gProtein6gFat11gSaturated Fat3gPolyunsaturated Fat1gMonounsaturated Fat6gTrans Fat0.01gCholesterol13mgSodium148mgPotassium632mgFiber3gSugar11gVitamin A1734IUVitamin C29mgCalcium160mgIron1mg

Video

Notes

Roasting the tomatoes, onion, and garlic before blending gives the soup a deeper, slightly smoky flavor. Make sure the tomatoes are placed cut-side up on the baking tray so they caramelize instead of releasing too much water.

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