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Tomato Red Pepper Bulgur Soup is a vegan soup that boasts smoky and sweet flavors. This soup is hearty and will make your taste buds happy. You can easily bulk this soup up with chickpeas, white beans or grilled chicken. This soup freezes well too!
We just returned from sunny Florida two days ago and came home to snow and now rain. Spring has definitely arrived in Ohio. I have never been more ready for warm weather. In the meantime I am trying to combat the cold weather with light but hearty soups that will keep me warm and cozy.
Today’s Tomato Red Pepper Bulgur Soup is a recipe that my mom recently made from a cookbook that we both have called America’s Test Kitchen: The Complete Mediterranean Cookbook. If you like Mediterranean recipes or are trying to following the Mediterranean diet I highly recommend this cookbook. I had been eyeing up this recipe for some time but when she said she made it and loved it I knew I had to make it and share a version with you guys. This Tomato Red Pepper Bulgur Soup has so many warm, rich flavors in it, which is right up my alley.
If you have ever tried my Moroccan Carrot Red Lentil Soup or my Red Lentil Coconut Soup and liked those soups, today’s soup is worth trying too. One of the things I love about this soup is that it is vegan and vegetarian which makes it a great meal on those nights I am trying to go meatless. My family tries to do at least two meals a week without meat and then we incorporate seafood in with chicken, beef and pork. This soup is hearty enough that you won’t even miss the meat.
If you want to bulk the soup up you can add chickpeas, white beans or grilled chicken for a non-vegetarian soup. For those that don’t often use bulgur it is the grain use in Tabbouleh, which is a salad I grew up eating. You could also switch the grain up and try couscous, farro, brown rice or whatever grain you fancy.
Recipe Ingredients
For exact ingredient amounts and instructions, see the full recipe card below.
- vegetables: the vegetables in this soup is sweet onion, and red bell peppers.
- spices and herbs: the spice mixture is so warm and mixes dried mint, smoked paprika, crushed red pepper and cayenne red pepper.
- tomato: the base of the soup mixes fire roasted diced tomatoes and tomato paste.
- grains: the grain in this soup is bulgur wheat. I love the way it adds texture to the soup. You could also use quinoa.
How to Make Tomato Red Pepper Soup
Step 1: Saute Vegetables: In a large pot heat the olive oil over medium heat. Add the onion, bell pepper and a good dash of salt and pepper. Sauté until the onion and bell pepper are soft, about 7 to 8 minutes. Add the garlic, dried mint, smoked paprika, crushed red pepper, cayenne pepper and continue to sauté for another minute. Stir in the tomato paste and cook for 30 seconds.
Step 2: Add Tomatoes: Add the fire roasted tomatoes, and simmer for about 5 minutes, stirring occasionally.
Step 3: Stir in Broth and Simmer: Stir in the broth, water and bulgur and bring to a simmer. Cover and reduce the heat to low and cook for 20 minutes, or until the bulgur is tender. Taste and adjust seasoning including salt and pepper. Garnish with fresh mint, parsley and feta cheese.
Storage Tips
- Store the leftover soup in the fridge for up to 7 days in an airtight container. You can reheat on the stove or in the microwave.
- You also can freeze this soup! It makes a great meal-prep option. Make sure the soup cools completely and then store in a freezer safe container for up to 3 months.
Tip for Freezing: Allow the soup to cool to room temperature, then put it in an airtight container, and store in the freezer for up to 3 months. When you are ready to eat it let the soup thaw in the fridge overnight. Then when you are ready to eat it, warm it up on the stove over low heat until it is warmed through.
More Soup Recipes
Soups
Turkish Lentil Soup
Vegetarian
Moroccan Carrot Red Lentil Soup
Mediterranean
Lebanese Lentil Soup
Vegetarian
Mediterranean White Bean Soup
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Tomato Red Pepper Bulgur Soup
Ingredients
- 3 tablespoons olive oil
- 1 small sweet onion, diced
- 2 medium red bell peppers, seeds removed, diced
- 4 garlic cloves, minced
- 1/2 teaspoon dried mint
- 1 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper {optional for spice}
- 1/4 teaspoon cayenne pepper {optional for spice}
- 2 tablespoons tomato paste
- 1 – 28 ounce can of fire roasted tomatoes
- 4 cups vegetable broth
- 2 cups water
- 1/2 cup bulgur {I use the fine grain but any is fine}
Garnish:
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh parsley, chopped
- Crumbled feta cheese
Instructions
- In a large pot heat the olive oil over medium heat. Add the onion, bell pepper and a good dash of salt and pepper. Sauté until the onion and bell pepper are soft, about 7 to 8 minutes. Add the garlic, dried mint, smoked paprika, crushed red pepper, cayenne pepper and continue to sauté for another minute. Stir in the tomato paste and cook for 30 seconds.
- Add the fire roasted tomatoes, and simmer for about 5 minutes, stirring occasionally.
- Stir in the broth, water and bulgur and bring to a simmer. Cover and reduce the heat to low and cook for 20 minutes, or until the bulgur is tender.
- Taste and adjust seasoning including salt and pepper. Garnish with fresh mint, parsley and feta cheese.
Notes
- You can change up the vegetables in this. I like adding carrots and sautéing them with the bell peppers or even zucchini.
- Add a handful of your favorite greens to this soup at the end of cooking. Try spinach or arugula.
- You can easily bulk this soup up with chickpeas, white beans or grilled chicken.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You must have been following us home from Florida. We left here with snow on the ground. Got to Florida and it was cold but sunny. Came home to cold and then snow. I think the weather hates us. We thought we’d be making springtime dishes. We are making soup like you! Anything to keep warm. Your soup looks delicious. I haven’t done too much with bulgur wheat — that should change. Welcome home to the cold. ?
Thanks! I must admit I didn’t want to come home to the cold. The warm weather was so nice! And thanks, hope you give the soup a try. It’s really good!