Turkish Tomato, Bulgur, and Red Pepper Soup

Turkish Tomato, Bulgur, and Red Pepper Soup

Servings 8 servings
Calories 150kcal


  • 2 tbsp olive oil extra virgin
  • 1 medium onion
  • 2 medium sweet red peppers
  • 1 serving salt & pepper 1.2g
  • 3 cloves garlic
  • 1 tsp spearmint leaf dried
  • ½ tsp paprika
  • tsp crushed red pepper flakes
  • 1 tbsp tomato paste
  • ½ cup dry white cooking wine
  • 28 oz tomato diced, fire-roasted
  • 4 cups chicken broth low salt
  • 2 cups water
  • ¾ cup bulgur dry
  • cup spearment leaf fresh


  • Heat oil in Dutch oven over medium heat until shimmering.
  • Add onion, bell peppers, ¾ teaspoon salt, and ¼ 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.


The Editors at America’s Test Kitchen. The Complete Mediterranean Cookbook (p. 50). America’s Test Kitchen. Kindle Edition.


Nutrition Facts
Turkish Tomato, Bulgur, and Red Pepper Soup
Amount Per Serving (361 g)
Calories 150 Calories from Fat 41
% Daily Value*
Fat 4.5g7%
Saturated Fat 1g6%
Sodium 420mg18%
Potassium 266mg8%
Carbohydrates 22g7%
Fiber 4g17%
Sugar 5g6%
Protein 6g12%
Calcium 46mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.



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