This Turkish Tomato Soup, Domates Corbasi is to die for! It is made with fresh tomatoes and a few other wholesome ingredients. What’s even better is that it only takes a few minutes to make!
What is Domates Corbasi?
Domates Çorbası, known as Turkish tomato soup, is a staple dish in Turkey. It's simple and comforting, made with tomatoes and a few other ingredients.
This soup has been part of Turkish meals for a long time, loved for its taste and ease of preparation. Families in Turkey often enjoy it, especially on chilly days or as a starter.
One of the special places you'll find domates çorbası is at "esnaf lokantası" style restaurants. These are local eateries where workers and everyday people come to enjoy homemade-style meals.
In these restaurants, domates çorbası sits alongside other favorite soups like Yayla Çorbası (yogurt soup), Ezogelin Çorbası and Mercimek Çorbası (lentil soup). As customers arrive, they can often see these soups lined up on the counter, ready to be chosen and savored.
About the Ingredients
Turkish tomato soup has a ton of flavor for the surprisingly few ingredients it contains. It's like that old saying; it's not about what you have to work with, but rather what you can do with it. And this soup gets its unique flavors from the cooking method.
First, we need a roux; a combination of butter and flour. When these two ingredients are combined, they are cooked until they get a nice brown color. This slight browning helps add a ton of buttery and smoky flavors to the soup.
Then we of course have tomato paste. This is basically an extremely reduced form of blended tomatoes. It helps intensify that incredible tomato flavor, especially when the recipe has to cook a while. Did you know making tomato paste at home is not that hard? You should definitely give it a try!
Next, and what this recipe is all about the fresh tomatoes. This recipe calls for the tomatoes to be mashed. In Turkey, most people mash their tomatoes by using a grater.
The main reason for this method is so that you don't need to blanch and peel the tomatoes before mashing them. Using the grater easily removes the skin while "chopping" the flesh. It's much easier and far more practical.
If you don’t like this method, you can also use a food processor to mash the tomatoes before picking out the skin – this will just take longer. If you still don't like this method, you can blanch your tomatoes in boiling water for 20 seconds, peel them and then chop them up.
Water is used to mainly thin down the soup. Milk is also used for this function but is there to add creaminess to this tomato soup without heavy cream.
Of course, as with any soup, seasoning is very important, but remember to season at the very end to prevent over seasoning.
How to Make It
Turkish tomato soup only takes a couple of minutes to make and for the most part can be left unattended. It's buttery, creamy, rich, and smoky; everything a homemade tomato soup needs to be!
First, make a roux. Start by melting the butter in a large pot over medium-low heat. Once the butter has melted, add the flour and immediately start mixing until a paste forms. Cook it for about 1 minute, stirring well so the butter browns a bit while cooking the flour.
Second, add the tomato paste. Once your flour has completely cooked, add the tomato paste and mix it through the roux.
Third, add in the liquids and blend. Add the mashed tomatoes. Make sure the milk and water is luke-warm before adding it to your tomatoes. Increase the heat and bring the tomato mixture to a boil.
Once it starts boiling, remove the pot from the heat and blend the mixture using a hand blender.
Fourth, allow the mixture to cook. Once blended, the mixture will still not be completely smooth. Add the pot back onto medium heat and allow the mixture to simmer until it has a smooth consistency. Once smooth, season with some salt before serving.
Fifth, serve warm with a garnish of your choice. You can add some croutons to the soup just before serving, or add some kasar cheese or feta cheese and fresh basil leaves. We love to pair it with our air fryer grilled cheese too.
Here are some notable variations that showcase the versatility of Turkish tomato soup:
With Spices: It's common to add a hint of heat with the addition of red pepper flakes or paprika. You can also add a dash of dried mint or oregano for a refreshing twist.
Dairy-Free Options: For a lighter version, some recipes omit cream or butter, relying solely on the richness of tomatoes.
With Veggies: Depending on the region and season, chefs may add diced carrots, bell peppers, or even zucchini for a more robust flavor and texture.
How To Thicken Soup
This domates corbası tomato soup is thickened using a roux. A roux is a combination of melted butter and flour. These ingredients are combined in a specific ratio and cooked. The cooking helps “activate” the thickening characteristics in flour. Once a liquid base is added, the flour and butter thicken the liquid.
If you want to thicken the soup even more, you can add another tablespoon of flour to the melted butter. But keep in mind that the more flour you add, the thicker the paste will be. This means you have to slowly add the liquid while whisking constantly to prevent lumps from forming.
An alternative to roux is to use cornflour/cornstarch (not cornmeal). Cornflour is a natural thickening agent and will help any runny soup. To do this, whisk cornflour and milk until smooth and pour this into the blended soup while constantly whisking, again to prevent lumps.
Tip: This soup gets its creaminess from the added milk. We use milk as a liquid like water, but still it shouldn’t be right from the refrigerator. Bring it to room temperature or heat it a little before adding it to hot soup. If you want an even creamier soup, you can use cream instead. The cream is much thicker and will give a smoother texture.
Serving Domates Çorbası, the classic Turkish tomato soup, can be as versatile as its preparation. Here are some traditional ways of enjoying this soup:
- Ekmek (Turkish Bread): Serve the soup with a side of fresh, crusty Turkish pide bread.
- Lemon Wedges: Offering lemon wedges on the side allows guests to add a tangy zest to their soup.
- Feta or Kaşar: Sprinkle crumbled feta or shredded kaşar cheese on top for a creamy, salty addition.
- Grilled Cheese Sandwich: For a heartier meal, pair the soup with a classic grilled cheese sandwich.
- Simple Green Salad: Serve with a light green salad dressed in lemon and olive oil for a balanced meal.
Storage & Reheating
Let your tomato soup cool to room temperature. Store in an airtight container for up to 3-4 days.
- Stovetop: Reheat in a pot over medium heat, stirring occasionally, until hot.
- Microwave: Heat in a microwave-safe bowl, covered, for 2 minutes, then in 30-second intervals, stirring between, until warm.
Yes, you can. Milk curdles for two reasons in food; the first is that it is added to a too acidic base. The second and the one most people run into is that it curdles when cold milk is added to a hot base. To prevent this, you can slightly heat the milk before adding it very slowly to the warm base. This way there won’t be a temperature shock and the milk won’t curdle.
ecause you are making a tomato soup with fresh tomatoes, you definitely need to peel them before the blending starts. No matter how much you blend, tomato peel has a very specific and rubbery texture that doesn’t disappear during cooking. It’s much better to remove it and make your life easier.
Normally, you would be able to freeze a soup, but any soup, like this one, that contains dairy won’t freeze well. The texture of milk completely changes when frozen, especially when it is reheated. It will only spoil the texture, so we wouldn’t recommend it.
Like with most foods, you can and should only reheat it once. If you have a larger quantity of soup, rather portion it out before reheating the whole pot. This will help the rest of the soup last much longer, and make your life much easier.
These are two ingredients that are often substituted with each other, however, they are not the same. Both are made in the same way, the main difference being the cooking time. Tomato puree is cooked for much shorter into a soft liquid, whereas tomato paste is cooked much longer to produce a much thicker product.
More Turkish Soups
As always: If you make this recipe, let us know what you think by rating it and leaving a comment below. And post a pic on Instagram too—tag @give_recipe so we can see!
Domates Corbasi - Turkish Tomato Soup
Creamy, slightly tasty and super comforting basic tomato soup recipe.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Cooking
- Cuisine: Turkish
- Diet: Vegetarian
- 1 tablespoon butter
- 2 tablespoons all purpose flour
- 2 tablespoon tomato paste
- 4 tomatoes, mashed
- 4 cups water
- 1 cup milk
- Salt to taste
- Melt butter in a pot and add flour. Cook it, stirring constantly until it gets slightly brown.
- Add in tomato paste and mashed tomatoes.
- Pour in milk and water. Bring it to boil and blend the soup until smooth.
- Let it simmer over medium heat for about 10 minutes.
- Throw some croutons on top of each bowl (not in the pot!) when serving.
- Serving Size: 1 portion
- Calories: 140
- Sugar: 11.4 g
- Sodium: 982.8 mg
- Fat: 5 g
- Carbohydrates: 20.1 g
- Protein: 5.1 g
- Cholesterol: 7.5 mg
Keywords: domates corbasi