Tomato Soup

A velvety soup of fresh tomatoes, butter and milk, served with grated kashar cheese melting on top. A much-loved Turkish home and diner classic.

Ingredients

• 800 g tomatoes
• 20 g (1 tbsp) tomato paste
• 30 g butter
• 30 g (1/4 cup) all-purpose flour
• 250 g whole milk
• 700 g water
• 5 g (1 tsp) sugar
• 8 g salt
• 40 g kashar cheese, grated

Instructions

1. 1

   Halve the tomatoes and grate them on a box grater, discarding the skins left in your hand.

2. 2

   Melt the butter in a pot, add the flour and cook over low heat for 2-3 minutes until fragrant; stir in the tomato paste and cook for 1 minute more.

3. 3

   Add the grated tomatoes and cook over medium heat for 8-10 minutes, stirring occasionally.

4. 4

   Gradually whisk in the water. When it boils, add the sugar and salt and simmer over low heat for 15 minutes.

5. 5

   Blend the soup until smooth with an immersion blender. Warm the milk, whisk it in and heat for 3-4 minutes more without boiling.

6. 6

   Ladle into bowls, sprinkle with the grated kashar cheese and serve hot.

Nutrition

Per serving