Winter Tomato Soup With Bulgur Recipe (2024)

This is a great, hearty textured soup for any time if year. Have made it several times, as written and with additions. The flavor & texture as written are wonderful, but it is very adaptable. I have added white beans for protein, Italian herbs and parm when I didn't have mint and feta, and I usually throw in a few handfuls of greens at the end, spinach or arugula. As a tomato lover, I usually add more tomato paste for depth of flavor, and more garlic plus red pepper flakes for heat.

Used quinoa instead of bulgar without any problem. I also added a small slice of avocado to the feta and chopped mint garnish. Excellent.

Once the bulgur softened, I added chunks of cod and cooked another 5 or so minutes until the fish was done. Worked really well with the bulgur, tomato, mint, and feta. Great combinations of flavors in every spoonful!

This is a great quick and easy soup. I added a red chilli at the garlic stage. I also added a drained and rinsed can of chickpeas for the last five minutes of cooking.
The mint and feta really make this delicious.

This soup is really good, has been a nice lunch this wintery week! Only modification I made was when I did the blending: I cooked the onions and garlic first, then added the canned tomatoes, tomato paste, and sugar, and only then did I blend everything using an immersion blender. I think if I'd done it as written, it would've wound up too chunky for my taste. As I made it, it emphasizes the chewiness of the bulgur, plus, I'd always rather clean and immersion blender than a food processor.

Used chicken stock instead of water

This is a very yummy, simple recipe. Instead of bulgur, I added two cans of cannellini beans, which I enjoyed. As another person stated, I also added a couple handfuls of spinach with about five minutes of cook time left. It came out very nicely.

I added a half teaspoon of Basque pepper. A half teaspoon of harissa paste would also do the trick. And six cloves of garlic, at least.

This is really a great, hearty soup. Very easy to prepare, and doesn't take a lot of dishes. Coarse ground tomatoes work very well, and less water than called for makes for a hearty dish. Crusty bread pairs well.

This is Greek summer flavor in a pot. I substituted fresh basil leaves for the mint and used the divine fresh tomato purée produced by my local farm store. It’s raining. I’m listening to Bob Dylan’s new song. That handbasket at the end of the earth’s rainbow seems a few feet further away. And that’s about as much goodness you can get from a pot of soup. Thanks Diane.

5 stars with my changes: Farro instead of bulgar. Crushed tomatoes instead of whole/processed. Veggie stock instead of water. Simmered with a Parmesan rind. Added red pepper flakes for some heat and wilted in spinach at the end as other’s suggested! Delicious!

Excellent cook from the pantry recipe. It’s too early for my fresh mint so I used dried crumbled up. Good with a squeeze of lemon if you don’t have feta, and quinoa worked fine. This soup reminds me of Turkish red lentil soup but with a fresher taste.

I made this soup tonight for the hundredth time for an impromptu dinner party. Such a big hit! Everyone loved the flavors and textures especially with some feta as garnish. The only thing I changed is homemade chicken stock instead of water. Thank you Martha!

I’m always at a loss as to how much onion to use when they’re described as small, medium, and large. I chopped up one good sized onion that equaled about 1 3/4 cup and stopped at that. To me, the result was really good!

This soup was delicious and even with a big gaff, it was still delicious. I put a container of thawed yellow tomato sauce (Or so I thought) only to find once I dumped it in the pot, that it was yellow split pea soup! So not only is this soup wonderful, it is very forgiving.

Great recipe. Used chicken stock, per other comments, as well as a dollop of homemade harissa. Didn’t have mint, so used basil. Filling and delicious.

Great soup. I find it improves with a couple of splashes of sherry vinegar near the end.

No beans. Extra tomato paste. A bit extra bulgur. 2 tsps dried mint with tomatoes. Kale chopped in food processor, as much as needed. Crumbled feta - 1.5 packages of feta with herbs from Safeway.

Doubled the recipe and thru in a tablespoon of cumin. Still cooking.

I read the reviews and suggestions and decided to try it using vegetable broth and adding some chili flakes. If what you’re looking for is tomato soup ( like to pair with a fancy grilled cheese) just don’t make this. It tastes like mediocre spaghetti sauce with some bulgur for added texture. If you really want tomato soup in the winter, do yourself a favor and go to Trader Joe’s and buy a carton.

Tasty and straightforward!

So delicious - I had smaller bulgur than recipe called for but it wasn’t an issue. Looking forward to making again

This is one of those miracle, so-much-more-than-the-sum-of-its-parts recipes. I made it solely to use up some old bulgar in my pantry - now I’mgonna have to buy more bulgar! The texture reminded me of congee or a loose risotto - the bulgar is absolutely silken and light as air. The flavor is a rich tomato. Feta and mint add that brightness. Whole family enjoyed, especially me!

I added a can of chick peas for protein…

A great almost pantry soup for dinner in a pinch. I added a bag of fresh baby spinach at the end. It added texture, flavor, and made it a more balanced meal.

Great recipe! Added a can of chickpeas which make the soup heartier. Used basil and pecorino as substitutes and it was delicious. Will definitelg

I made this but basically didn't make this at all. Added 2 chopped carrots to onions, doubled garlic.Chopped 10-12 fresh tomatoes and pureed loosely with their juice.Added a Parm rind. Ch broth instead of water.Simmered 20 minutes. Cool for 10. Pureed completely and returned to pot. Returned to simmer.Added two more chopped carrots, sliced swiss chard and cannelloni beans for a minestone feel. Simmered 10 min. Boil. Add 1 cup tiny pasta.

Delicious! I used as a base for what I had on hand. Used my immersion blender after cooking the onions and tomatoes instead of food processor. Less cleaning.

Made this with quick cooking Bulgur/Quinoa mix, Safeway's Organics. Used half and half water and chicken stock, and subbed in mozzarella and basil rather than mint and feta. Very versatile recipe, and enough to feed quite a few people if you serve it with some nice sandwiches or Panini, which we did

Well I had no mint or feta on hand...covid....but I thought this was a great base recipe and I wasn't mistaken. Had some amazing smoked paprika given to me as an Xmas present so used that plus some Penzey's Greek seasoning and fresh tomato sauce from my garden. I did add two cans of cannelinni beans for extra protein and it was just delicious. I think it will be in my regular rotation and I definitely want to try they mint/feta combo too. Some greens would also be a welcome addition!