Turkish Roasted Red Pepper and Tomato Soup

Name: Turkish Roasted Red Pepper and Tomato Soup
Prep time: 1 h
Cook time: 40 min
Total time: 1 h 40 min
Yield: 6 servings
Ingredients: 1 cup of dry bulgur wheat; 12 ounces of roasted red peppers; 2 Tablespoons of extra-virgin olive oil; 1 onion; 1 red bell pepper; 2 Tablespoons of fresh mint; 14.5 ounces of diced tomatoes; 2 quarts of rich vegetable broth; chopped mint and paprika

User Reviews

5.0

180 reviews

Excellent

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 40 mins
Servings
6 servings
Calories
172 kcal
Course
Lunch, Dinner
Cuisine
Mediterranean

Turkish Roasted Red Pepper and Tomato Soup

Xyla Rasmussen

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Simple, light, and satisfying, this vegan roasted red pepper soup with Turkish flavors is perfect for cold, post-holiday evenings, when you want something lighter yet warming and filling. The red peppers add depth, the tomatoes a touch of acid brightness, and the mint a floral kick.

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Ingredients

Servings

1 cup of dry bulgur wheat
12 ounces of roasted red peppers
2 Tablespoons of extra-virgin olive oil
1 onion minced
1 red bell pepper minced
2 Tablespoons of fresh mint chopped
14.5 ounces of diced tomatoes drained
2 quarts of rich vegetable broth
chopped mint and paprika (or gochugaru, if you have it, or sriracha), to garnish

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Instructions

Put the bulgur in a bowl and cover with hot water. (Around a quart of water should do it.) Let soak for one hour, then drain well and set aside.
While the bulgur is soaking, dump the jar of peppers in a blender and puree until smooth.
Heat the oil in a large pot over medium-high heat, add the onions and fresh red pepper, and cook, stirring occasionally, until soft, between 8 to 10 minutes. Add the mint, tomatoes, pureed roasted peppers, and stock, bring to a boil, lower the heat, and simmer for 20 minutes.
Add the drained bulgur and stir combine. Cook for 5 to 10 minutes, until the bulgur has swollen and thickened the soup. Season with salt and pepper, ladle into bowls and garnish with the mint and a sprinkling of paprika.

Equipments used:

Notes

Soaking the bulgur instead of cooking leaves the bulgur with more texture meaning it won't get too mushy when added to the cooked soup.
Serve with a sprinkle of gochugaru for that fabulous finishing touch of flavor.

Nutrition Information

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Calories 172kcal (9%) Carbohydrates 30g (10%) Protein 4g (8%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Sodium 2142mg (89%) Potassium 385mg (11%) Fiber 6g (24%) Sugar 6g (12%) Vitamin A 1741IU (35%) Vitamin C 60mg (67%) Calcium 62mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 172 kcal

% Daily Value*

Calories	172kcal	9%
Carbohydrates	30g	10%
Protein	4g	8%
Fat	5g	8%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Sodium	2142mg	89%
Potassium	385mg	8%
Fiber	6g	24%
Sugar	6g	12%
Vitamin A	1741IU	35%
Vitamin C	60mg	67%
Calcium	62mg	6%
Iron	2mg	11%