Preparation

Turkish tomato soup is comfort in a bowl, often served with a squeeze of lemon and dried mint. This version takes the traditional flavors and makes them completely accessible by using canned tomatoes and a blender.

Soup-Making Steps

1. Open the can of tomatoes and pour everything (tomatoes and juice) into your blender.
2. Add broth, tomato paste, butter or oil, sugar, dried mint, oregano, red pepper flakes, salt, and pepper directly to the blender.
3. Blend on high speed for 30-60 seconds until completely smooth. Don't worry about over-blending—you can't mess this up.
4. Pour the blended mixture into a pot and place over medium heat.
5. Bring to a simmer, stirring occasionally, and cook for 10 minutes. This allows the flavors to marry and the soup to heat through completely.
6. Taste and adjust seasoning. Want it spicier? Add more red pepper flakes. Sweeter? Another pinch of sugar.
7. Serve hot with a swirl of cream or yogurt if desired.

Why This Works: Canned tomatoes are already peeled and cooked, so you're not losing anything by using them. The butter adds richness, while the dried mint provides that distinctive Turkish character. It's proof that convenience and authenticity can coexist.

Batch-Cooking Tip: This recipe doubles or triples easily. Freeze portions in individual containers for quick future meals.