Spicy Tomato Soup Puree
4 servings
30 minutes
Spicy tomato cream soup is a true gem of Turkish cuisine, combining the warmth of Eastern spices and the velvety softness of cream. This soup traces back to ancient traditions of the Turkish coast, where tomatoes, basil, and paprika created rich flavors. Its exquisite aroma with light notes of chili and Worcestershire warms you up, while the smooth puree texture makes it perfect for a cozy dinner or a festive table. The slight acidity of tomatoes harmonizes beautifully with the creamy base, and basil leaves along with drops of olive oil complete this gastronomic symphony. Serve with crispy bread or cheese croutons — and enjoy the taste of Turkey in every spoonful.
1
Sauté finely chopped onion and garlic until soft over medium heat. Add tomato paste and sauté briefly.
- Onion: 1 piece
- Garlic: 2 cloves
- Tomato paste: 1 tablespoon
2
Add canned tomatoes (preferably peeled), basil, paprika, salt (start with a little), pepper, sugar, and chili paste. Bring to a boil, add chicken broth, bring to a boil again, reduce heat, add soy sauce and Worcestershire. Cover and simmer for 10 minutes.
- Tomatoes in their own juice: 700 g
- Basil: 1 bunch
- Ground paprika: 1.5 teaspoon
- Salt: to taste
- Ground black pepper: to taste
- Sugar: to taste
- Chili paste: 1 teaspoon
- Chicken broth: 150 ml
- Soy sauce: 1 tablespoon
- Worcestershire sauce: 2 tablespoons
3
Use an immersion blender to puree the contents of the pot or transfer to a blender and then pour back into the pot. Cook for another 5-7 minutes on low heat.
4
Pour in the cream, stir, taste the soup and add more salt, pepper or sugar if needed. Bring to a boil and cook for a couple more minutes.
- Cream 20% fat: 100 ml
- Salt: to taste
- Ground black pepper: to taste
- Sugar: to taste
5
Pour into plates, add a basil leaf and a couple of drops of olive oil to each plate.
- Basil: 1 bunch
- Olive oil: 2 tablespoons
