Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book


Food Monster - Recipes
If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

We love a cozy bowl of tomato soup, but too often it lacks complexity and winds up tasting more of cream than tomato. Forgetting the cream, we turned to a simple tomato and red pepper soup inspired by Turkish cuisine, which is enriched not with dairy but with herbs, spices, and grains to yield an irresistible flavor. A sprinkle of fresh mint gave the soup a final punch of flavor. When shopping, don't confuse bulgur with cracked wheat, which has a much longer cooking time and will not work in this recipe.

Turkish Tomato, Bulgur, and Red Pepper Soup [Vegan]

This Recipe is :

Dairy Free Vegan






  • 2 tablespoons cold-pressed extra-virgin olive oil
  • 1 onion, chopped
  • 2 red bell peppers, stemmed, seeded, and chopped
  • Salt and pepper
  • 3 garlic cloves, minced
  • 1 teaspoon dried mint, crumbled
  • 1/2 teaspoon smoked paprika
  • 1/8 teaspoon red pepper flakes
  • 1 tablespoon tomato paste
  • 1/2 cup dry white wine
  • 1 (28-ounce) can diced fire-roasted tomatoes
  • 4 cups homemade or low-sodium vegetable broth
  • 2 cups water
  • 3/4 cup medium-grind bulgur, rinsed
  • 1/2 cup chopped fresh mint


  1. Heat oil in Dutch oven over medium heat until shimmering. Add onion, bell peppers, 3/4 teaspoon salt, and 1/4 teaspoon pepper and cook until softened and lightly browned, 6 to 8 minutes. Stir in garlic, dried mint, smoked paprika, and pepper flakes and cook until fragrant, about 30 seconds. Stir in tomato paste and cook for 1 minute.
  2. Stir in wine, scraping up any browned bits, and simmer until reduced by half, about 1 minute. Add tomatoes and their juice and cook, stirring occasionally, until tomatoes soften and begin to break apart, about 10 minutes.
  3. Stir in broth, water, and bulgur and bring to simmer. Reduce heat to low, cover, and simmer gently until bulgur is tender, about 20 minutes. Season with salt and pepper to taste. Serve, sprinkling individual portions with fresh mint.
  4. Check out Nutritious Delicious at America’s Test Kitchen online store!

Nutritional Information

Per Serving: Calories: 204 | Carbs: 14g | Fat: 3g | Protein: 2g | Sodium: 208mg | Sugar: 5g







Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Copycat Crunchwrap Supreme [Vegan]

Copycat Crunchwrap Supreme

Quinoa Chocolate Chip Cookies [Vegan, Gluten-free]

Quinoa Chocolate Chip Cookies (Vegan, Gluten-free)

Orange Coconut Truffles [Vegan, Nut-Free, No Refined Sugar]

Curried Split Pea Soup with Root Veggies and Ginger [Vegan, Gluten-Free]

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Turkish Tomato, Bulgur, and Red Pepper Soup [Vegan]”

Click to add comment

Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×