Turkish-Style Cream of Tomato Soup Recipe

Tomato soup
In Turkish cuisine, tomato soup is topped with a pinch of shredded kashkaval cheese. Photo © Elizabeth Taviloglu, 2012
  • Total: 20 mins
  • Prep: 10 mins
  • Cook: 10 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
256 Calories
13g Fat
28g Carbs
8g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 256
% Daily Value*
Total Fat 13g 17%
Saturated Fat 4g 22%
Cholesterol 15mg 5%
Sodium 1703mg 74%
Total Carbohydrate 28g 10%
Dietary Fiber 3g 10%
Protein 8g
Calcium 198mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

In many cuisines throughout the world, different versions of tomato soup have always been a favorite of children and adults alike. Creamy, tangy tomato soup is one of the most common soups in Turkey too, served before both lunch and dinner.

Prepared in nearly every household, restaurant and workplace cafeteria, most Turkish cooks have their own unique version of the recipe for tomato soup. Some prefer it creamy with added milk. Others prefer it tangy with the addition of common Aegean spices like oregano. Some like it hot and spicy so they add hot red pepper flakes and other spices common in the southeastern regions of Turkey.

However it's prepared, Turkish-style tomato soup is easy to make and compliments the simplest fare like cold sandwiches and grilled cheese to the fanciest of fare. Your kids will love it, too.

Try this easy recipe for Turkish-style tomato soup that uses tomato juice that I make at home. Go ahead and enjoy this world classic soup Turkish-style.


  • 4 cups / about 1 liter of tomato juice
  • 3 tablespoons butter (or margarine)
  • 2 tablespoons flour
  • 2 teaspoons salt (more or less to taste)
  • 1/4 teaspoon black pepper (more or less to taste)
  • 1 cup whole milk
  • 1/2 cup grated mozzarella (or Turkish kashar cheese, for garnish)

Steps to Make It

  1. First, melt the butter or margarine in a covered saucepan. Add the flour and stir until bubbly. Be careful not to let the flour darken or burn.

  2. Next, add the tomato juice slowly while stirring or whisking constantly with a wire whip. Once the tomato juice comes to a gentle boil, add the salt and pepper and stir until combined.

  3. Reduce the heat and cover the pan. Let the soup simmer gently for about 10 minutes. Remove the cover and stir in the milk. Continue to stir until the soup heats all the way through and begins to steam. Be careful not to let the soup boil. Add more milk if needed to get your desired consistency.

  4. When the soup is heated all the way through, adjust the salt and pepper to your taste. Ladle it into your serving bowls. Put a generous pinch of grated cheese on top of each bowl and serve immediately with bread.

  5. If you want a richer soup, substitute the milk with half and half, or add 2 tablespoons of heavy cream to the mixture. When I'm watching my weight, I often use skim milk in place of the whole milk and reduce the amount of butter and flour slightly.

  6. You can also add common Turkish spices to the soup, such as oregano, mint, and hot pepper flakes for a different twist. For tangier, redder soup, use water in place of the milk to thin the soup.

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