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Mediterranean Cuisine Soups

Turkish Tomato Soup

A smooth tomato soup thickened with cooked-down paste and strained tomatoes rather than flour.

Prep 10 minCook 30 minTotal 40 minServings 4Difficulty Easy

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Last editorial review: 16.09.2026
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Step by step

Preparation steps

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Fry the paste

Melt the butter in a pot and fry the tomato paste for two minutes, until it darkens; this is what brings out the sweetness.

Prepare the tomatoes

Grate the tomatoes, pass them through a sieve to leave the skins behind, then add them to the pot and simmer for ten minutes.

Add the liquid

Pour in the hot water or stock a little at a time and simmer for fifteen minutes, skimming any foam.

Finish with milk

Take the pot off the heat, stir in the warmed milk slowly, and adjust the salt at this stage.

Serve

Serve in deep bowls topped with a pinch of dried thyme and, if you like, grated kashar cheese.

Time's up! Enjoy your meal.

Serving & storage

Kitchen notes

Storage: Up to 2 days in the fridge.

Transparent source info

Source & freshness

Editorial and media review in progress

Last check: 16.09.2026

House Chef Cyprus özgün editoryal içerik

Frequently Asked Questions

Culinary FAQ & Cooking Tips

How should Turkish Tomato Soup be stored and how long does it stay fresh?

Keeps fresh in the refrigerator for up to 2 days.

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