Fit Turkish Tomato Soup

By swapping butter for a touch of olive oil, using whole wheat flour for a light roux, and adding just a splash of semi-skimmed milk, we achieve the classic creamy texture with a fraction of the calories.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1 tablespoon olive oil · 90 kcal in the whole recipe
• 1 tablespoon whole wheat flour · 56 kcal in the whole recipe
• 1 tablespoon tomato paste · 31 kcal in the whole recipe
• 4 medium tomatoes, grated · 135 kcal in the whole recipe
• 1/2 cup semi-skimmed milk · 45 kcal in the whole recipe
• 3 cups hot water
• Salt and black pepper to taste

Method

1. Heat the olive oil in a pot, add the whole wheat flour, and sauté for 1-2 minutes until fragrant.

   

2. Add the tomato paste and grated tomatoes, stirring constantly for 3 minutes.

   

3. Pour in the hot water, bring to a boil, then reduce the heat and simmer for 15 minutes.

   

4. Blend the soup until completely smooth, stir in the milk, season with salt and pepper, and simmer for another 2 minutes.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.