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Winter Tomato Soup With Bulgur

5.0(862)

Inspired by a recipe in Diane Kochilas’s wonderful new book “The Country Cooking of Greece,” this thick, satisfying soup is based on a summer soup made with fresh tomatoes. It looked so comforting that I decided to use canned tomatoes and make a winter version. The onion not only contributes flavor but also texture to this thick potage.

by Martha Rose Shulman

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Dinner, Weeknight, Main Course

Servings

(4–6)

Total time

Calories / serving

163 kcal

Ingredients (12)

serves

1 28-ounce can chopped tomatoes in juice
2 tablespoons extra virgin olive oil, plus additional if desired for drizzlingextra-virgin-olive-oil
2 medium onions, preferably red onions, finely choppedonion
Salt to tastesalt
2 to 4 garlic cloves, to taste, mincedgarlic
2 tablespoons tomato pastetomato-paste
1/2 teaspoon sugarsugar
1/2 cup coarse (#3) bulgurbulgur
5 cups water (more to taste)water
Freshly ground pepper to tastepepper
2 to 4 tablespoons chopped fresh mintmint
2 ounces feta, crumbled (about 1/2 cup)feta

Instructions (2 steps)

01Pulse 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.

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Rich recipe — supports nutrition-aware planning.