Turkish Tomato Soup Recipe: Simple & Homemade

Originally published May 18, 2013, updated September 12, 2021

Turkish tomato soup, or domates çorbası, is a light roasted-tomato soup. You roast whole tomatoes, onion, and garlic in their skins, saute them with olive oil and a little flour, then simmer in water or stock and blend until smooth.

Soup or ‘çorba’ is an integral part of the Turkish meal plan. Served as a prelude to most lunches and dinners – or as a light meal on its own – Turks have certainly mastered the art of cooking this local favorite. For more bowls to try at home, see our Turkish soup recipes, and if you would rather order one out, here is where to find the best soup in Istanbul.

This is lucky for me, I guess, as I love to both cook and eat çorba. I especially love the simple but fresh flavors of this roasted Turkish tomato soup. However, please note that I found this an especially light-bodied soup, very much suited for summer. It could also be served as a gazpacho (cold, or room temperature). For a little more body when eating as a stand-alone meal, I shredded some poached chicken as added it.

Turkish Tomato Soup Ingredients:

• 1 kg of tomatoes (about 7-8 medium-sized tomatoes)
• 1 onion
• 3 cloves of garlic
• 2 tbsp of olive oil, plus extra to serve
• 1 tbsp of flour
• 3 cups of water (or chicken or vegetable stock)
• Freshly ground black pepper and salt, to season
• Fresh basil leaves

Method:

1. Before you start cooking Turkish tomato soup, preheat oven to 200-degrees.
2. Cut the tomatoes and onion in half.
3. Put the tomatoes and onions (in the shell) on a tray with the garlic (also in the shells), and drizzle with 1 tbsp of olive oil. Season with salt and pepper, and top with 2 sprigs of fresh basil.
4. Bake for 20-25 minutes.
5. Once cooled slightly, peel and chop the tomatoes, onions and garlic.
6. Heat a saucepan with the other tbsp of olive oil and add the chopped roasted onions, tomatoes and garlic. Saute the vegetables for 3 minutes over a medium heat.
7. Add the flour to the vegetables in the pan and stir in.
8. Add 4 cups of hot water (or stock) and bring to the boil. Simmer uncovered for 10 minutes.
9. Blend all ingredients until the desired consistency of Turkish tomato soup is achieved. (add more boiling water if you find it too thick)
10. Serve topped with freshly ground black pepper and salt, and a few basil leaves.

Soup is just one corner of the table here. If you want to see how the rest of it fits together, our Istanbul food guide maps out what to eat across the city. And if you would rather taste it in person, our Taste of Two Continents tour starts with breakfast at the Spice Market, crosses to Asia by public ferry, and eats its way through Kadıköy, with a maximum of 10 guests.