Turkish Tomato Soup with Yogurt and Rice Recipe
A delicate, slightly tangy tomato soup thickened with yogurt and rice, without cream. In Turkey, soups like this are often served as weekday lunches because they are filling but not heavy. The flavor is reminiscent of a cross between classic tomato soup and a light yogurt sauce.
This soup combines the comforting familiarity of tomato soup with the light creaminess and subtle tang of yogurt, plus rice for extra heartiness. The dried mint gives it a distinctly Turkish character that sets it apart from classic tomato soups.
Chef's tips
Use full-fat natural yogurt so it’s less likely to curdle and gives the soup a richer texture. Temper the yogurt carefully with hot soup before adding it to the pot, and always remove the soup from the heat first. If you prefer a smoother texture, you can briefly blend the soup before adding the rice, or use finely chopped tomatoes.
How to serve
Serve in warm bowls with a swirl of yogurt, a sprinkle of dried mint or pul biber, and a drizzle of good olive oil. Pair with warm pita, flatbread, or crusty bread. It also works well as a starter before a main course with grilled vegetables or simple roasted chicken.
Ingredients
- canned tomatoes - 400 g
- stock - 800 ml
- rice - 60 g
- yogurt - 200 g
- onion - 1 piece
- garlic - 2 cloves
- butter - 20 g
- tomato paste - 1 tablespoon
- wheat flour - 1 tablespoon
- mint dried - 1 teaspoon
- salt
- black pepper
Preparation
- Peel the onion and finely chop it. Peel the garlic and chop it or press it through a garlic press.
- Melt the butter in a pot over medium heat, add the onion and sauté for 3–5 minutes until it softens and becomes slightly translucent, without browning.
- Add the garlic and fry for about 30 seconds, until it becomes very fragrant.
- Sprinkle in the flour, mix thoroughly and cook for 1 minute, until the flour combines with the butter and onion to form a thick paste.
- Add the tomato paste, stir and cook for another minute to get rid of the raw taste.
- Gradually pour in the stock, whisking constantly so that no lumps form.
- Add the canned tomatoes, add the rice, season with salt and pepper. Bring to a boil, then reduce the heat and cook for 15–18 minutes, until the rice is tender.
- In a bowl, mix the yogurt with a few tablespoons of the hot soup, whisking vigorously so it doesn’t curdle.
- Remove the pot from the heat, pour the yogurt mixture into the soup, stirring constantly. Do not boil the soup after adding the yogurt, just gently reheat it if needed.
- Finally, add the dried mint, taste and adjust the seasoning with salt and pepper if necessary. Serve immediately.
Storage
Zupę z jogurtem przechowuj w lodówce i podgrzewaj bardzo delikatnie, nie doprowadzając do wrzenia, żeby jogurt się nie zwarzył.
