Name: Turkish Tomato, Bulgur, and Red Pepper Soup
Total time: 1 h
Ingredients: 2 tablespoons cold-pressed extra-virgin olive oil; 1 onion , chopped; 2 large red bell pepper , stemmed, seeded, and 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 fire-roasted diced tomato; 4 cups homemade or low-sodium chicken or vegetable broth; 2 cups water; ¾ cup medium-grind bulgur , rinsed; ⅓ cup chopped fresh mint

Why This Recipe Works

We started by softening onion and red bell peppers before creating a solid flavor backbone with garlic, tomato paste, white wine, dried mint, smoked paprika, and red pepper flakes. To impart additional smokiness, canned fire-roasted tomatoes did the trick. For a grain, we turned to bulgur. When stirred into soup, this quick-cooking whole grain absorbs the surrounding flavors and gives off starch that creates a silky texture—no cream needed. We stirred in the bulgur toward the end, giving it just enough time to become tender. A sprinkle of fresh mint gave the soup a final punch of flavor.

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.

Instructions

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.