How to Make Turkish Tomato Soup

Step-by-Step Guide

1. 1

   Step 1: Slice the tomatoes and chop the parsley into very small pieces.

   Combine with the oregano, sugar, nutmeg, 1⁄2 tablespoon (7.4 ml) pepper and the bay leaf.
2. 2

   Step 2: Chop the onion into small pieces and sauté on medium high heat with butter in a pan until they are brown/yellow.

   If you find that your butter is burning you may add a bit of oil (canola or olive- not extra virgin olive oil however) to raise the smoke point of the fats. ,,,,,,,, For optimal results cook the roux until it reaches a medium golden brown color.
   
   The more you cook a roux, the less thickening power it will have.
   
   It will also give it a stronger, almost nutty taste. ,, Last add salt to taste. ,
3. 3

   Step 3: Add all the ingredients of step one to the fried onion.

4. 4

   Step 4: Mix thoroughly and fry for approximately fifteen minutes on half heat

5. 5

   Step 5: until tomatoes are soft.

6. 6

   Step 6: While you wait for the tomatoes to soften

7. 7

   Step 7: heat up three cups of chicken broth/stock.

8. 8

   Step 8: When the tomato mixture is soft

9. 9

   Step 9: add the chicken broth/stock and stir well.

10. 10

    Step 10: Put the lid on the pan and cook the mixture of tomatoes and chicken broth for about ten minutes.

11. 11

    Step 11: Take the pan off the heat

12. 12

    Step 12: discard the bay leaf

13. 13

    Step 13: and use an immersion blender to puree the soup until there are no chunks of tomato left.

14. 14

    Step 14: Melt a tablespoon of butter in a big pan.

15. 15

    Step 15: Add teaspoon of flour and stir it well to make a roux - this will melt in the soup and thicken it.

16. 16

    Step 16: Slowly pour the soup into the pan with the butter and flour.

17. 17

    Step 17: Add the whipping cream.

18. 18

    Step 18: Heat the soup on the stove and serve.

Detailed Guide

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