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Classic tomato soup served with melted Kaşar cheese. Rich flavor, source of protein and calcium.
In season: Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 cup (medium) of Tomato Soup with Kaşar Cheese (220 g) has 119 calories. That works out to 54 calories per 100 g. It contains 15 g of carbs, 5.5 g of protein, 4.4 g of fat and 2.6 g of fiber. Its 704 mg of Sodium covers 31% of the Daily Value. Its glycemic index is 45 (low), so it raises blood sugar slowly.
Tomato Soup with Kaşar Cheese is a Turkish-style tomato soup finished with grated kaşar, a mild, semi-hard cheese that melts into a glossy layer. The soup is usually smooth and thick, with the tomatoes’ gentle tang balanced by the cheese’s savoury richness.
In Turkey, it is commonly served hot as a starter or a simple light meal, often with bread for dipping. It also works well as a warming lunch for readers elsewhere; add the cheese just before serving so it melts over the surface. The tomato base keeps the bowl relatively light, while kaşar adds protein and a more filling quality. For a lighter serving, use a modest amount of cheese or pair the soup with a crisp salad.
Selected: 100 g
54
KCAL / 100G
Carbs
6.8g
· 2% DV
Protein
2.5g
· 5% DV
Fat
2g
· 3% DV
Fiber
1.2g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 49% · Protein 18% · Fat 33%
Vitamins
Vitamin A
110µg · 12% DV
Vitamin C
7.5mg · 8% DV
B12
0.13µg · 5% DV
Vitamin E
0.7mg · 5% DV
Minerals
Sodium
320mg · 14% DV
Calcium
95mg · 10% DV
Phosphorus
62mg · 9% DV
Iron
1mg · 6% DV
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 54 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.1g
MONOUNSATURATED
0.5g
POLYUNSATURATED
0.15g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
Tomato Soup with Kaşar Cheese is made by cooking tomatoes with onion and stock or water, blending until smooth, and adding grated Kaşar on top. For a silky soup, blend it before adding the cheese, then serve while hot so the topping melts.
Tomato Soup with Kaşar Cheese tastes savory, tangy, and creamy, with a mild, rich finish from the melted cheese. The exact flavor changes with the tomatoes and how mature the Kaşar is; a more mature cheese gives the topping a stronger, saltier taste.
Tomato Soup with Kaşar Cheese can be made with either fresh or canned tomatoes. Canned tomatoes are convenient and consistent, while ripe fresh tomatoes give a lighter, seasonal flavor; cook either choice until soft before blending for a smooth texture.
Tomato Soup with Kaşar Cheese can taste sour when the tomatoes are especially acidic or undercooked. Simmer the soup longer to mellow the flavor, or stir in a little milk or cream; adding sugar is optional and should be done sparingly.
Add the Kaşar to Tomato Soup with Kaşar Cheese at the end, either on each serving or after the soup has stopped boiling. High heat can make the cheese oily or clumpy, while freshly grated cheese melts more evenly than pre-shredded cheese.
Yes, freeze the tomato soup base, but leave the Kaşar off until serving. Dairy and melted cheese can separate or turn grainy after freezing and thawing. Cool the soup promptly, store it airtight, thaw it in the refrigerator, and reheat gently before adding fresh cheese.
No, Tomato Soup with Kaşar Cheese has melted cheese added directly to the soup, while grilled cheese is a separate toasted sandwich often served alongside it. The two can be paired, but the Kaşar topping gives the soup itself a cheesy finish.
Crusty bread, a simple green salad, or a toasted sandwich pairs well with Tomato Soup with Kaşar Cheese. Choose a lighter side if the soup has a generous cheese topping, or serve it with bread for a more filling meal.
Yes, Tomato Soup with Kaşar Cheese can be made without cream. Blending well-cooked tomatoes creates a smooth base, and the melted Kaşar adds richness on its own. Add a little stock or water if the soup becomes too thick.
Tomato Soup with Kaşar Cheese is a Turkish-style variation on tomato soup, combining a widely known soup with Turkey’s Kaşar cheese. It does not have one universally agreed origin; recipes vary by household, especially in their use of flour, milk, or cream.
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Nutrition data compiled from USDA FoodData Central and scientific sources.