Turkish Roasted Red Pepper and Tomato Soup
Simple, light, and satisfying Turkish roasted red pepper and tomato soup is designed for cold, post-holiday evenings when you’ve had your fill of heavy meals and serious eating, but also want something warming and filling.
Servings: 6 servings
Calories: 172kcal
Ingredients
- 1 cup of dry bulgur wheat
- 12 ounces of roasted red peppers
- 2 Tablespoons of extra-virgin olive oil
- 1 onion minced
- 1 red bell pepper minced
- 2 Tablespoons of fresh mint chopped
- 14.5 ounces of diced tomatoes drained
- 2 quarts of rich vegetable broth
- chopped mint and paprika (or gochugaru, if you have it, or sriracha), to garnish
Instructions
- Put the bulgur in a bowl and cover with hot water. (Around a quart of water should do it.) Let soak for one hour, then drain well and set aside.
- While the bulgur is soaking, dump the jar of peppers in a blender and puree until smooth.
- Heat the oil in a large pot over medium-high heat, add the onions and fresh red pepper, and cook, stirring occasionally, until soft, between 8 to 10 minutes. Add the mint, tomatoes, pureed roasted peppers, and stock, bring to a boil, lower the heat, and simmer for 20 minutes.
- Add the drained bulgur and stir combine. Cook for 5 to 10 minutes, until the bulgur has swollen and thickened the soup. Season with salt and pepper, ladle into bowls and garnish with the mint and a sprinkling of paprika.
Notes
- Soaking the bulgur instead of cooking leaves the bulgur with more texture meaning it won't get too mushy when added to the cooked soup.
- Serve with a sprinkle of gochugaru for that fabulous finishing touch of flavor.
Nutrition
Calories: 172kcal | Carbohydrates: 30g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 2142mg | Potassium: 385mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1741IU | Vitamin C: 60mg | Calcium: 62mg | Iron: 2mg
