Tomato Soup (Domates Çorbası)

Turkish Food Recipes | May 18 | 2013 | No Comment

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 flavours of this roasted 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 as added it.

Ingredients:

  • 1 kg of 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

Method:

  1. Preheat oven to 200-degrees.
  2. Cut the tomatoes and onion in half.
  3. Put the tomatoes and onions (in the shell) on a tray with the garlic (also in the shells), and drizzle wıth 1 tbsp of olive oil. Season with salt and pepper, and top wıth 2 sprigs of fresh basil.
  4. Bake for 20-25 minutes.
  5. Once cooled slightly, peel and chop the tomatoes, onions and garlic.
  6. 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.
  7. Add the flour to the vegetables in the pan and stir in.
  8. Add 4 cups of hot water (or stock) and bring to the boil. Simmer uncovered for 10 minutes.
  9. Blend all ingredients until the desired consistency of soup is achieved. (add more boiling water if you find it too thick)
  10. Serve topped with freshly ground black pepper and salt, and a few basil leaves.

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