Soup or ‘çorba’ is an integral part of the Turkish meal plan. Served as a prelude to most lunches and dinners – or as a light meal on its own – Turks have certainly mastered the art of cooking this local favorite.
This is lucky for me, I guess, as I love to both cook and eat çorba. I especially love the simple but fresh flavors of this roasted Turkish tomato soup. However, please note that I found this an especially light-bodied soup, very much suited for summer. It could also be served as a gazpacho (cold, or room temperature). For a little more body when eating as a stand-alone meal, I shredded some poached chicken and added it.
| Cuisine: | American | Prep: | 10 mins | Cook: | 1 hr | Total: | 1 hr 10 mins | Servings: | 4 |
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- 1 kg Tomatoes (about 7-8 medium-sized tomatoes)
- 1 Onion
- 3 cloves of garlic
- 2 tbsp of olive oil, plus extra to serve
- 1 tbsp of flour
- 3 cups of water (or chicken or vegetable stock)
- Freshly ground black pepper and salt, to season
- Fresh basil leaves
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Before you start cooking Turkish tomato soup, preheat oven to 200-degrees. |
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Cut the tomatoes and onion in half. |
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Put the tomatoes and onions (in the shell) on a tray with the garlic (also in the shells), and drizzle with 1 tbsp of olive oil. Season with salt and pepper, and top with 2 sprigs of fresh basil. |
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Bake for 20-25 minutes. |
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Once cooled slightly, peel and chop the tomatoes, onions and garlic. |
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Heat a saucepan with the other tbsp of olive oil and add the chopped roasted onions, tomatoes and garlic. Saute the vegetables for 3 minutes over a medium heat. |
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Add the flour to the vegetables in the pan and stir in. |
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Add 4 cups of hot water (or stock) and bring to the boil. Simmer uncovered for 10 minutes. |
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Blend all ingredients until the desired consistency of Turkish tomato soup is achieved. (add more boiling water if you find it too thick) |
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Serve topped with freshly ground black pepper and salt, and a few basil leaves. |
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