A classic tomato soup where fresh tomatoes are sautéed and strained into a velvety consistency, enriched with cream. Warming in winter and light in summer, this soup is served with toasted bread and grated kaşar cheese.
Melt the butter in a pot and add the flour, stirring over low heat until the raw smell is gone.
Briefly sauté the tomato paste, then add the grated tomato and cook until the liquid evaporates.
Add the hot water little by little while stirring, then add the granulated sugar and salt; cook over low heat until the soup thickens.
Remove from heat and stir in the cream. Caution: Do not boil after adding the cream. Serve with optional grated kashar cheese.
Important: Cook the flour in the butter until its raw smell is gone, then add the tomato; this step gives the soup a smooth consistency and a deep flavor. Add the cream after taking it off the heat and don't let it boil — cream will curdle over high heat. Contains milk and gluten.
If you cook the tomatoes with their skin and seeds and then pass them through a sieve, the soup becomes much smoother; a blender can't fully grind the skin, and it will be noticeable in the texture.
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