Are you craving a comforting, hearty meal that comes together in one pot with minimal cleanup? This tomato, bulgur, and red pepper soup is your perfect answer.
Packed with bold flavors, it’s a Mediterranean-inspired dish that’s wholesome, easy to prepare, and perfect for a cozy evening. Here’s everything you need to know about this one-pot wonder.
Why This One Pot Recipe Stands Out
This soup captures the essence of Mediterranean cooking, highlighting bold, smoky, and vibrant flavors. The combination of fire-roasted tomatoes, smoked paprika, and dried mint creates a taste that feels both unique and familiar.
Adding bulgur gives the soup a satisfying heartiness, while fresh mint at the end adds a refreshing finish. The best part? It all happens in one pot, making it a quick cleanup option for busy days.
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Step-by-Step Guide to One Pot Perfection
This recipe simplifies the process without compromising on flavor. The steps include:
- Softening the vegetables: Start by sautéing onions and red peppers to develop a rich base.
- Building layers of flavor: Garlic, dried mint, and spices are added for depth.
- Bringing everything together: Fire-roasted tomatoes, broth, and bulgur simmer to create a silky, hearty texture.
Everything blends seamlessly in one pot, ensuring every bite is packed with bold flavors.
Ingredient Substitutions to Suit Your Taste
This one pot recipe is easily adaptable to different preferences or dietary needs. Here are some ideas:
- Vegetarian option: Use vegetable broth instead of chicken broth.
- Gluten-free twist: Swap bulgur for quinoa or rice for a gluten-free version.
- Extra heat: Add more red pepper flakes or a dash of cayenne if you like a spicy kick.
No matter your choice, the result is sure to be delicious.
Tips for Serving and Storing the Soup
This soup is versatile and can be served in various ways:
- Garnish with extra fresh mint, a dollop of yogurt, or crumbled feta for added richness.
- Serve alongside crusty bread or a simple green salad for a complete meal.
- Store leftovers in an airtight container for up to 3 days in the fridge. Reheat gently on the stove to preserve the flavors.
Why One-Pot Recipes Are a Lifesaver
One-pot meals like this soup are perfect for anyone looking to save time in the kitchen without sacrificing flavor. They’re ideal for meal prep, busy weeknights, or feeding a crowd.
With minimal cleanup, you’ll have more time to enjoy your meal and less time spent scrubbing dishes.
This tomato, bulgur, and red pepper soup is not only nourishing but also incredibly satisfying.
How to Customize This Soup for Every Season
This tomato, bulgur, and red pepper soup is a versatile recipe that can be adjusted to fit any season or the ingredients you have on hand. Here’s how you can make it your own year-round:
- Summer freshness: Use fresh, vine-ripened tomatoes instead of canned fire-roasted tomatoes for a lighter, brighter flavor. Add fresh basil or parsley as a garnish for a summery twist.
- Fall comfort: Enhance the smoky flavors by adding a pinch of cinnamon or nutmeg. Substitute butternut squash or sweet potatoes for the red peppers for a heartier, seasonal feel.
- Winter warmth: Include more warming spices like cumin or coriander. You can also add cooked lentils for extra protein and richness.
- Spring vibrance: Incorporate fresh spring vegetables like peas or asparagus for a pop of color and crunch.
This one pot recipe’s adaptability makes it a go-to option no matter what ingredients are in your pantry or what flavors you’re craving.
Best Tomato Bulgur & Red Pepper Soup One Pot Recipe
Equipment
- Dutch oven
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 onion chopped
- 2 red bell peppers stemmed, seeded, and chopped
- 3/4 teaspoon table salt
- 1/4 teaspoon pepper
- 3 garlic cloves minced
- 1 teaspoon dried mint crumbled
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon red pepper flakes
- 1 tablespoon tomato paste
- 1/2 cup dry white wine
- 1 28-ounce can diced fire-roasted tomatoes
- 4 cups chicken or vegetable broth
- 2 cups water
- 3/4 cup medium-grind bulgur rinsed
- 1/3 cup chopped fresh mint
Instructions
- Heat olive oil in a Dutch oven over medium heat until shimmering. Add onion, red bell peppers, salt, and pepper. Cook, stirring occasionally, until softened and lightly browned, about 6 to 8 minutes.
- Stir in garlic, dried mint, smoked paprika, and red pepper flakes. Cook until fragrant, about 30 seconds. Stir in tomato paste and cook for 1 minute.
- Stir in white wine, scraping up any browned bits from the pot. Cook until reduced by half, about 1 minute. Add fire-roasted tomatoes and their juices, stirring occasionally. Let cook until the tomatoes soften and begin to break apart, about 10 minutes.
- Stir in chicken or vegetable broth, water, and rinsed bulgur. Bring the mixture to a simmer, then reduce heat to low. Cover and cook gently until the bulgur is tender, about 20 minutes. Adjust seasoning with additional salt and pepper, if needed.
- Sprinkle the soup with freshly chopped mint before serving. Enjoy as a hearty standalone dish or pair with crusty bread for a complete meal.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.