Winter Tomato Soup With Bulgur

1. 1

   Pulse the tomatoes to a coarse puree in a food processor.

2. 2

   Heat the olive oil in a heavy soup pot over medium heat and add the onion and a generous pinch of salt.

3. 3

   Cook, stirring often, until the onion is very soft but not browned, 8 to 10 minutes.

4. 4

   Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute.

5. 5

   Add the tomatoes, tomato paste and sugar and bring to a simmer.

6. 6

   Cook, stirring often, until the tomatoes have cooked down slightly, about 10 minutes.

7. 7

   Add the bulgur, water, and salt to taste and bring to a boil.

8. 8

   Reduce the heat, cover and simmer 30 to 45 minutes, until the bulgur is soft and the soup thick and fragrant.

9. 9

   Add pepper to taste and adjust salt.

10. 10

    Ladle the soup into bowls and sprinkle with mint and feta.

11. 11

    Drizzle on a little olive oil if desired.

12. 12

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.