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Turkish Tomato Soup (Puréed)

Incredibly tasty, easy, and homemade! A soup for the people you love most!

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Turkish tomato soup puree
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 25 % 2 g
Fats 13 % 1 g
Carbohydrates 63 % 5 g
39 kcal
GI: 25 / 75 / 0

Cooking method

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  • Last summer my husband and I were in Turkey, where one of the hotel dinners included a Turkish soup. Honestly, it impressed me so much that as soon as I got home I decided to make it myself — and it turned out really well. If you'd like to try this soup, just follow the simple steps. Start by rinsing the rice thoroughly, then put it in a pot with the prepared broth, the oil, and salt to taste. Set the pot over medium heat. Now purée all the tomatoes but one in a blender, then strain the purée into the broth, discarding the skins. Peel the remaining tomato, cut it into small dice, and add it to the broth. Cook the soup this way for about 15 minutes. Then take it off the heat, ladle it into bowls, sprinkle with herbs if you like, and let it cool. Serve it chilled — I'm sure this cold soup will win everyone over. Enjoy, and share it with the people you love!

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Raw wild rice - 353  kcal/100g
  • Raw brown rice - 360  kcal/100g
  • Boiled brown rice - 119  kcal/100g
  • Raw fortified white rice - 363  kcal/100g
  • Boiled fortified white rice - 109  kcal/100g
  • Raw steamed long-grain white rice - 369  kcal/100g
  • Boiled steamed long-grain white rice - 106  kcal/100g
  • Dry instant rice - 374  kcal/100g
  • Ready-to-eat instant rice - 109  kcal/100g
  • Rice - 344  kcal/100g
  • Parsley - 45  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Broth - 15  kcal/100g

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