Name: Roasted Tomato Basil Soup
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 1.5 kg large ripe tomatoes; 1 piece yellow onion; 4 clove garlic cloves; 4 tbsp olive oil; 30 g fresh basil leaves; 500 ml vegetable broth; 120 ml Turkish yogurt; 1 tsp salt; 1/2 tsp black pepper; 1 tsp sugar

This modern Turkish interpretation of roasted tomato soup elevates the humble tomato into something extraordinary through the magic of high-heat roasting. The technique, borrowed from traditional Turkish vegetable cookery, concentrates the tomatoes' natural sugars while adding subtle smoky notes that can't be achieved through stovetop cooking alone. The addition of fresh basil and a swirl of creamy yogurt creates a perfect balance of bright herbaceous flavors and cooling richness. When you take your first spoonful, you'll experience layers of flavor that unfold gradually. The initial sweetness from the caramelized tomatoes gives way to the aromatic freshness of basil, while the yogurt adds a tangy creaminess that rounds out each mouthful. The soup's velvety texture coats your spoon beautifully, and the gorgeous deep red color makes it as appealing to the eye as it is to the palate. This soup works wonderfully as a light lunch paired with crusty bread, or as an elegant starter for dinner parties. The roasting process fills your kitchen with an irresistible aroma that builds anticipation with every passing minute. Serve it hot with a dollop of yogurt and fresh basil leaves for the most authentic Turkish experience.

Ingredients

Instructions

Prepare vegetables for roasting

Preheat oven to 220°C. Cut tomatoes into quarters and remove cores. Peel and quarter the onion. Peel garlic cloves and leave whole. Arrange vegetables on a large baking sheet, drizzle with 3 tbsp olive oil, and season with salt and pepper. Do not overcrowd the pan or vegetables will steam instead of roast.
Roast until caramelized

Roast vegetables in the preheated oven for 35-40 minutes until tomato edges are deeply caramelized and slightly charred. The tomatoes should be soft and collapsed with concentrated juices bubbling around them. Do not open the oven door frequently as this will reduce the temperature.
Blend with basil

Remove vegetables from oven and let cool for 5 minutes. Transfer to a blender with fresh basil leaves and blend on high speed for 60-90 seconds until completely smooth. The mixture should be silky with no visible chunks. Do not blend while vegetables are too hot as this can cause dangerous pressure buildup.
Strain and simmer

Push the blended mixture through a fine-mesh sieve into a large pot to remove seeds and skin pieces. Add vegetable broth and bring to a gentle simmer over medium heat for 8-10 minutes. The soup should coat the back of a spoon lightly. Do not boil vigorously or the flavors will become harsh.
Season and finish

Stir in remaining 1 tbsp olive oil, sugar, and adjust salt and pepper to taste. Remove from heat and let cool for 2-3 minutes before stirring in half the yogurt. The soup should be smooth and creamy with a vibrant red color. Do not add yogurt while soup is too hot or it will curdle.
Serve with garnish

Ladle soup into bowls and swirl remaining yogurt on top. Garnish with fresh basil leaves and a crack of black pepper. Serve immediately while hot for 3-4 minutes after plating. Do not let the soup sit too long as the yogurt garnish may sink in.

Tips

🔪

Cooking Tips

For deeper flavor, add a pinch of smoked paprika to the vegetables before roasting, and use a combination of different tomato varieties for more complex taste.

🔄

Alternatives

If fresh basil isn't available, substitute with fresh oregano or dried basil (use 1 tbsp dried instead of 30g fresh), which will give a more Mediterranean flavor profile.

🍽

Serving & Storage

Traditionally serve with warm pide bread or crispy simit on the side. Store leftover soup in the refrigerator for up to 3 days, but add fresh yogurt and basil when reheating.