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Domates Çorbası

Serves 4 to 6 Soup vegetarian, Soups

Domates Çorbası

Domates Çorbası, a staple in Turkish households, finds its way to the table when simplicity is celebrated. Often enjoyed as a comforting start to a meal, this tomato soup is especially cherished during the cooler months, when ripe tomatoes still carry the warmth of summer. Cooked with care, the home version reflects the unhurried, generous spirit of Turkish family kitchens, where flavors are balanced by instinct.

This soup is a silky embrace of ripe tomatoes, enriched with the gentle sweetness of onions and a hint of sugar. A touch of butter lends it a velvety texture, while a sprinkle of black pepper provides just the right kick. Each spoonful is a reminder of the warmth and generosity that define the Turkish table.

Ingredients

  • 800 gripe tomatoes
  • 1onion
  • 2 tbspbutter
  • 1 tbspflour
  • 1 Lwater
  • 1 tspsugar
  • to tastefine sea salt and black pepper

Method

  1. Begin by finely chopping 1 onion. In a large pot, melt 2 tablespoons of butter over medium heat. Once the butter is fully melted and slightly foamy, add the chopped onion. Stir occasionally, cooking until the onion becomes translucent and soft, about 5-7 minutes. Be careful not to let the onion brown, as this will affect the flavor of the soup.
  2. While the onion is cooking, prepare the tomatoes. Take 800 g of ripe tomatoes, wash them thoroughly, and then roughly chop them into small pieces. Once the onion is ready, add the chopped tomatoes to the pot. Stir to combine, allowing the tomatoes to release their juices and meld with the onion. Cook for about 10 minutes, stirring occasionally, until the tomatoes have softened and started to break down.
  3. Sprinkle 1 tablespoon of flour over the tomato and onion mixture. Stir continuously to ensure the flour is fully incorporated and doesn't form lumps. This will help thicken the soup slightly and give it a smooth texture. Cook for another 2 minutes, allowing the flour to cook through and lose its raw taste.
  4. Gradually pour in 1 liter of water, stirring as you add it to prevent any lumps from forming. Increase the heat to bring the mixture to a gentle simmer. Add 1 teaspoon of sugar to balance the acidity of the tomatoes. Let the soup simmer for about 15-20 minutes, stirring occasionally, until the tomatoes are completely broken down and the flavors have melded together.
  5. Once the soup has reached a smooth consistency, use an immersion blender to puree the mixture directly in the pot until it is smooth and velvety. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender, then return it to the pot. Taste the soup and season with fine sea salt and black pepper to your liking.
  6. Allow the soup to simmer for another 5 minutes after blending, which will help the flavors to further develop. Taste once more and adjust the seasoning if necessary. If the soup is too thick for your liking, you can add a little more water to reach your desired consistency.
  7. To finish, ladle the soup into bowls and, if desired, drizzle a thread of olive oil over the top for added richness. Serve hot, with crusty bread on the side for dipping, and enjoy the comforting flavors of this traditional Turkish Domates Çorbası.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

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