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Turkish Tomato, Bulgur, and Red Pepper Soup [Vegan]
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,... Read More
Ingredients You Need for Turkish Tomato, Bulgur, and Red Pepper Soup [Vegan]
How to Prepare Turkish Tomato, Bulgur, and Red Pepper Soup [Vegan]
- 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.
- 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.
- 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.
- 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
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