Tomato Bulgur Soup
This incredibly easy Tomato Bulgur Soup is made with bulgur wheat, tomatoes, mint, coriander, carrots, and a flavorful broth. It’s a healthy and comforting dish, perfect for colder months.
What to serve with soup? Bulgur soup is hearty enough to serve as a meal by itself, but it pairs perfectly with warm crusty bread, Garlic Bread, or a simple green salad.
Serve it as a cozy starter for a dinner party or enjoy it as a light, satisfying meal.
Yield: Serves 8
- 1 cup uncooked bulgur wheat
- 3 garlic cloves, finely chopped
- 3 medium carrots, peeled and diced
- 3 medium tomatoes, diced
- 2 cups finely chopped fresh coriander
- 1 tablespoon dried mint
- 4 cups chicken broth (or vegetable broth)
- 7 tablespoons crushed tomatoes
- 2 tablespoons olive oil
- 1 tablespoon lemon juice, optional
- 1/4 teaspoon ground cinnamon
- salt and pepper
Heat the olive oil in a large pot over medium heat. Add the garlic and sauté for about 1 minute, until fragrant.
Stir in the bulgur, 3 cups of water, chicken broth, carrot, crushed tomatoes, cinnamon, and salt and pepper to taste. Cover and cook over medium heat for 20 minutes.
Add the tomatoes, dried mint, and coriander to the pot. Cover and simmer gently until the bulgur and vegetables are tender, about 35–40 minutes.
If the soup becomes too thick, add more water as needed during cooking.
Stir in the lemon juice. Taste and adjust the seasoning to your preference.
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