Turkish Tomato Soup with Rice and Mint Recipe
Turkish tomato soup with rice and mint is lighter than the classic Polish version, yet pleasantly filling thanks to the addition of rice. Fresh or dried mint gives it a distinctive, cooling aroma that beautifully balances the acidity of the tomatoes. In Turkey, soups like this are often served as a simple home-style lunch with bread and a cucumber salad.
This soup combines the familiar comfort of tomato soup with a distinctly Turkish twist: rice for extra heartiness and mint for a refreshing, aromatic finish. It’s light yet satisfying, and works equally well as a simple lunch or a starter for a larger meal.
Chef's tips
Use good-quality tomatoes or canned tomatoes with no added sugar for the best flavor balance. If your tomatoes are very acidic, adjust the sugar and salt at the end rather than adding too much at the beginning. Dried mint is traditional and gives a very characteristic aroma, but if you have fresh mint, add it right at the end so it stays bright and fragrant.
How to serve
Serve in warm bowls with a generous spoonful of thick yogurt, a drizzle of good olive oil, and a sprinkle of extra mint or chili flakes. Accompany with warm flatbread, pita, or crusty bread and a crisp cucumber-tomato salad dressed with lemon and olive oil.
Ingredients
- tomatoes - 800 g
- rice - 80 g
- vegetable stock - 1 l
- onion - 1 piece
- garlic - 2 cloves
- butter - 1 tablespoon
- mint dried or fresh, finely chopped - 1 teaspoon
- tomato paste - 1 tablespoon
- sugar - 0.5 teaspoons
- salt to taste
- black pepper freshly ground, to taste
- plain yogurt thick, for serving - 4 tablespoons
Preparation
- Peel and finely chop the onion. Peel the garlic and chop it very finely or press it through a garlic press. Rinse the rice in a sieve under running water until the water is almost clear.
- Melt the butter in a pot over medium heat. Add the onion and sauté for 4–5 minutes, stirring often, until it softens and turns slightly translucent but does not brown.
- Add the garlic and sauté for about 30 seconds, just until it becomes very fragrant. Add the rice, stir, and cook for 1–2 minutes so that every grain is coated with fat.
- Add the tomato paste, stir, and cook for another minute until it darkens slightly. Pour in the canned tomatoes and the stock, then add the sugar, salt, and pepper.
- Bring the soup to a boil, then reduce the heat to low and cook for 15–18 minutes, until the rice is tender but not overcooked. If the soup is too thick, add a little hot water.
- At the end, add the dried mint, stir, and cook for another 2 minutes. Taste and adjust the seasoning with more salt or pepper if needed.
- Serve the soup hot, placing a spoonful of thick yogurt on top of each portion. You can gently swirl the yogurt with a spoon to create pale streaks in the red soup.
Storage
Zupę przechowuj bez jogurtu w szczelnym pojemniku. Przy podgrzewaniu dodaj odrobinę wody, bo ryż wchłonie część płynu. Jogurt dodawaj dopiero na talerzu.
