This Easy Turkish Tomato Soup Is the Ultimate Light Summer Lunch
Stop overcomplicating your midday meals and whip up a bright, comforting bowl that takes less than 15 minutes.
Forget about heavy, slow-simmered stews that leave you feeling totally weighed down in the summer heat. This classic recipe keeps things incredibly light and refreshing, making it the perfect quick meal when you want something satisfying but simple. It hits the perfect balance of fresh, juicy flavor and tender pasta, and it pairs beautifully with a piece of crusty bread for a quick kitchen win.
Ingredients: 13 ounces of ripe fresh tomatoes, 2 cups of water or vegetable/chicken broth, ¼ cup of fine soup vermicelli or orzo, 2 tablespoons of butter, ½ tablespoon of tomato paste, fresh herbs (like parsley or mint) for serving, and salt to taste.
To start, wash your fresh tomatoes and grate them on the coarse side of a box grater, throwing away the tough skins as you go. If you prefer a completely smooth soup without any texture, you can optionally press this fresh tomato puree through a fine-mesh sieve to remove the seeds.
Place a medium saucepan over medium heat and melt the butter. Add the tomato paste and your fresh grated tomato puree straight to the pan, stirring them together well and seasoning with a generous pinch of salt to taste.
Pour the water or broth into the saucepan, turn the heat up to high, and bring the liquid to a rolling boil.
Drop your fine vermicelli pasta into the bubbling broth and stir immediately so it doesn't stick to the bottom. Turn the heat down slightly and let it cook until the pasta is perfectly tender, which usually takes just 3 to 5 minutes depending on the package instructions. Finely chop your fresh herbs, ladle the hot soup into bowls, and scatter the greens over the top before serving.
