Turkish Tomato, Bulgur, and Red Pepper Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 137.1
  • Total Fat: 3.9 g
  • Cholesterol: 2.5 mg
  • Sodium: 797.0 mg
  • Total Carbs: 20.7 g
  • Dietary Fiber: 5.4 g
  • Protein: 3.7 g

View full nutritional breakdown of Turkish Tomato, Bulgur, and Red Pepper Soup calories by ingredient
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Easy to make vegan. Easy to make vegan.
Number of Servings: 8


    2 tablespoons cold-pressed extra-virgin olive oil
    1 onion, chopped
    2 red bell peppers, stemmed, seeded, and chopped
    Salt and pepper
    3 garlic cloves, minced
    1 teaspoon dried mint, crumbled
    1/2 teaspoon smoked paprika
    1/8 teaspoon red pepper flakes
    1 tablespoon tomato paste
    1/2 cup dry white wine
    1 (28-ounce) can diced fire-roasted tomatoes
    4 cups low-sodium chicken or vegetable broth
    2 cups water
    3/4 cup medium-grind bulgur, rinsed
    1/2 cup chopped fresh mint


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.

Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user JULIETTECAKE.

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