Domates Corbasi - Turkish Tomato Soup

What is Domates Corbasi?

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.

Variations

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 Suggestions

Serving Domates Çorbası, the classic Turkish tomato soup, can be as versatile as its preparation. Here are some traditional ways of enjoying this soup:

Traditional Accompaniments:

• 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.

Cheese Pairings:

• 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.

Salad Pairing:

• Simple Green Salad: Serve with a light green salad dressed in lemon and olive oil for a balanced meal.

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