Winter Tomato Soup With Bulgur
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 128-ounce can chopped tomatoes in juice
- 2tablespoons extra virgin olive oil, plus additional if desired for drizzling
- 2medium onions, preferably red onions, finely chopped
- Salt to taste
- 2 to 4garlic cloves, to taste, minced
- 2tablespoons tomato paste
- ½teaspoon sugar
- ½cup coarse (#3) bulgur
- 5cups water (more to taste)
- Freshly ground pepper to taste
- 2 to 4tablespoons chopped fresh mint
- 2ounces feta, crumbled (about ½ cup)
Nutritional analysis per serving (6 servings)
163 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 5 grams protein; 956 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pulse the tomatoes to a coarse puree in a food processor. Heat the olive oil in a heavy soup pot over medium heat and add the onion and a generous pinch of salt. Cook, stirring often, until the onion is very soft but not browned, 8 to 10 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the tomatoes, tomato paste and sugar and bring to a simmer. Cook, stirring often, until the tomatoes have cooked down slightly, about 10 minutes. Add the bulgur, water, and salt to taste and bring to a boil. Reduce the heat, cover and simmer 30 to 45 minutes, until the bulgur is soft and the soup thick and fragrant. Add pepper to taste and adjust salt.
- Step 2
Ladle the soup into bowls and sprinkle with mint and feta. Drizzle on a little olive oil if desired. Serve hot.
- Advance preparation: You can make this a day ahead and reheat.
Private Notes
Comments
This is a great, hearty textured soup for any time if year. Have made it several times, as written and with additions. The flavor & texture as written are wonderful, but it is very adaptable. I have added white beans for protein, Italian herbs and parm when I didn't have mint and feta, and I usually throw in a few handfuls of greens at the end, spinach or arugula. As a tomato lover, I usually add more tomato paste for depth of flavor, and more garlic plus red pepper flakes for heat.
Used quinoa instead of bulgar without any problem. I also added a small slice of avocado to the feta and chopped mint garnish. Excellent.
Once the bulgur softened, I added chunks of cod and cooked another 5 or so minutes until the fish was done. Worked really well with the bulgur, tomato, mint, and feta. Great combinations of flavors in every spoonful!
Made exactly according to the recipe, turned out wonderful. Leftovers were even better as the flavors deepened over the following few days. The only ingredient we could have went without was the mint.
I couldn’t find bulgar locally, so I used quinoa instead. It turned out great. I heavy handed with the pepper, but it was still exactly what I wanted: a thick, hearty, and hot tomato soup for a frigid winter day meal. Thank you for the inspiration!
I can’t have cheese right now, so garnishing with a dash of balsamic just before serving gives it a nice little bite that I feel I’m missing sans feta.
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