Best Tomato Bulgur & Red Pepper Soup One Pot Recipe
This hearty one pot recipe is inspired by the flavors of Turkish and Mediterranean cuisine. Combining fire-roasted tomatoes, fresh herbs, and the richness of bulgur, this dish delivers a smoky, satisfying experience with minimal cleanup, making it perfect for busy weeknights or cozy dinners.
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.
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