5 from 180 votes
Turkish Roasted Red Pepper and Tomato Soup
This Turkish Roasted Red Pepper and Tomato Soup blends soaked bulgur wheat with pureed roasted red peppers, fresh tomatoes, and aromatic mint. The bulgur adds a pleasant texture, while the mix of roasted peppers and tomatoes creates a rich, vibrant soup with a slightly thick consistency. The soup is gently simmered with vegetable broth and fresh seasonings, resulting in a warming dish that balances savory and fresh flavors. It can be garnished with paprika and more mint for added aroma and color.
Prep Time
1 hr
Cook Time
40 mins
Total Time
1 hr 40 mins
Servings:
6
servings
Calories:
172 kcal
Course:
Lunch, Dinner
Cuisine:
Mediterranean
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 172
% 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.