Name: Vegan Turkish Tomato, Bulgur, and Red Pepper Soup
Total time: 1 h
Ingredients: 2 tablespoons extra-virgin olive oil; 2 red bell peppers , stemmed, seeded, and chopped; 1 onion , chopped; Salt and pepper; 3 garlic cloves , minced; 1 teaspoon dried mint , crumbled; ½ teaspoon smoked paprika; ⅛ teaspoon red pepper flakes; 1 tablespoon tomato paste; ½ cup dry white wine; 1 (28-ounce) can diced fire-roasted diced tomato; 4 cups vegetable broth; 2 cups water; ¾ cup medium-grind bulgur , rinsed; ⅓ cup chopped fresh mint

Why This Recipe Works

We're particularly fond of this Turkish tomato and red pepper soup that incorporates bulgur. We started by softening the red peppers and onion before creating a solid flavor backbone with garlic, tomato paste, white wine, dried mint, smoked paprika, and red pepper flakes. For additional smokiness, canned fire-roasted tomatoes did the trick. When stirred into the soup, the bulgur absorbed the surrounding flavors and gave off starch that created a silky texture. Since bulgur is so quick-cooking, we stirred it in toward the end, giving it just enough time to become tender. A sprinkle of fresh mint gave the soup a final punch of flavor. When shopping, don't confuse bulgur with cracked wheat, which has a much longer cooking time and will not work in this recipe.

Before You Begin

When shopping, don't confuse bulgur with cracked wheat, which has a much longer cooking time and will not work in this recipe. We strongly prefer our favorite vegetable broths, Orrington Farms Vegan Chicken Broth or our homemade Vegetable Broth Base.

Instructions

Heat oil in Dutch oven over medium heat until shimmering. Add bell peppers, onion, ¾ teaspoon salt, and ¼ teaspoon pepper and cook until vegetables are softened and lightly browned, 6 to 8 minutes. Stir in garlic, dried mint, 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 bowls with mint.