Turkish Roasted Red Pepper and Tomato Soup
User Reviews
5
-
Prep Time
1 hr
-
Cook Time
40 mins
-
Total Time
1 hr 40 mins
-
Servings
6 servings
-
Calories
172 kcal
-
Cuisine
Mediterranean
Turkish Roasted Red Pepper and Tomato Soup
Description
The Turkish Roasted Red Pepper and Tomato Soup features bulgur wheat soaked to maintain a firm texture, contrasting with the smooth, pureed roasted red peppers and diced fresh tomatoes. Cooked slowly with onions, red bell pepper, and fresh mint, the soup builds layers of flavor and a vibrant red hue. The bulgur swells in the broth, thickening the soup and adding a subtle nuttiness. The use of extra-virgin olive oil enriches the base, enhancing the mouthfeel.
The resulting soup offers a complex blend of textures from tender vegetables and chewy bulgur, combined with a fresh and slightly smoky flavor from the roasted peppers. The garnish of chopped mint and paprika adds brightness and a mild kick to finish.
This soup can be served as a light meal or starter. The balance of heartiness from the bulgur and brightness from the herbs and peppers makes it suitable for various occasions, especially when a soothing vegetable-based soup is desired.
The bulgur is soaked rather than cooked, preventing it from becoming mushy in the soup. For a flavor boost, finish with a sprinkle of gochugaru or paprika. The soup can be reheated gently to retain its texture.
Ingredients
- 1 cup bulgur wheat dry
- 12 ounces roasted red peppers
- 2 Tablespoons extra-virgin olive oil
- 1 onion minced
- 1 red bell pepper minced
- 2 Tablespoons mint chopped, fresh
- 14.5 ounces diced tomatoes drained
- 2 quarts vegetable broth rich
- mint or gochugaru, if you have it, or sriracha), to garnish, chopped (mint
- paprika or gochugaru, if you have it, or sriracha), to garnish, chopped (mint
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.
Notes
- Soaking bulgur instead of boiling preserves its texture and prevents mushiness.
- Use fresh mint for garnish to enhance the soup’s aroma and freshness.
- Sprinkle with paprika, gochugaru, or sriracha to add a mild spicy note before serving.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
