PREPARATION

Grate the tomatoes or blend them. Melt the Muratbey butter in a pot. Add the flour to the melted butter and fry it until the smell comes out. Add the tomato paste to the roasted flour and then cook for another 1-2 minutes. Then, add the grated tomatoes. Add the water to the sautéed tomato mixture and whisk (using a whisk helps prevent lumps). Cook for 15 minutes. Add salt and heated milk, then continue simmering for a few more minutes. You can blend the soup at this stage or before serving to achieve a smooth texture. Bring the soup to the boil. Pour the soup into bowls and top with Muratbey Helix cheese, basil, and black pepper. You can also use cherry tomatoes for presentation if desired. Enjoy your meal!