Turkish Style Roasted TOMATO and RICE SOUP - Domates Çorbası

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt adds creaminess with fewer calories.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water

Water is a cost-effective base.

fresh basil

🥗Healthier: dried basil

💰Cheaper: spinach

Spinach provides a similar green flavor.

red pepper flakes

🥗Healthier: paprika

💰Cheaper: black pepper

Paprika adds color and mild heat.

Cut the tomatoes and the onion into large chunks, deseed and slice the chili into 2 slices.

Layer on a baking sheet, drizzle 1 tbsp olive oil and sprinkle with ½ tsp salt.

Roast in the oven for 25 mins at 250°C / 480°F until slightly charred (remove chilies earlier to avoid burning them).

Transfer the roasted vegetables into a food processor and process into a puree.

Finely mince 4 garlic cloves and wash and rinse 1/4 cup rice.

Heat up the remaining 3 tbsp olive oil in a saucepan over medium heat.

Add the garlic, 1 tsp chili flakes, 1/2 tsp black pepper and cook for 1 min until fragrant.

Add the tomato paste, stir and cook for 2 mins until combined.

Add the rice, tomato puree, 2 tsp (or to taste) salt, stir and cook for 10 mins until the tomatoes are reduced and thickened.

Add 1.5 liters hot water or vegetable stock, bring to a boil and let it simmer on low heat for 20 mins until thickened.

Remove from the heat, add 1 tbsp honey, stir to combine.

Finely chop fresh parsley to garnish, add the chopped parsley and stir to combine.

For the croutons, toast some bread with a drizzle of olive oil, cut to cubes.

Serve in a bowl, garnish with croutons and extra chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens