The famous first step to a silky restaurant-style tomato soup

The secret to a smooth tomato soup with the look and consistency of a Turkish neighborhood restaurant begins with a few basic techniques, according to the recipe. Flour provides the silky texture, while a small amount of sugar balances the tomatoes’ acidity.

The recipe uses five ripe, juicy tomatoes, two tablespoons of butter, one tablespoon of oil, two tablespoons of flour and a tablespoon of tomato paste. Cooks should brown the flour gently until its raw smell disappears, without darkening it, then cook the paste briefly to remove its raw and slightly sour taste.

The grated tomatoes go into the pot next. Hot water, or chicken or meat stock, should be added gradually while stirring to prevent lumps. Salt, black pepper and sugar follow before the soup simmers for about 15 minutes.

An immersion blender turns the mixture smooth. The final step adds cold milk slowly, in a thin stream, while stirring quickly. After the soup briefly returns to a boil, it is served hot with plenty of grated kasar cheese and crisp croutons, allowing the cheese to begin melting in the bowl.