One of my favorite writers for The New York Times is Martha Rose Shulman, who always seems to come up with something yummy in her column Recipes for Health. Check out this week’s recipe called Winter Tomato Soup with Bulgur, a simple, Mediterranean vegetarian soup that’s quick to make. Martha tells us that you can make this a day ahead and reheat.
And I suggest—if you have a wheat allergy—try substituting quinoa for bulgur. I would add it at the same point in which the bulgur would go in, and then cook the soup for about 12 minutes, which is about how long it takes to cook quinoa.
If you try it with the quinoa, let me know how it turns out!
Winter Tomato Soup with Bulgur
Serves 4 to 6
1 28-ounce can chopped tomatoes in juice
2 tablespoons extra virgin olive oil, plus additional if desired for drizzling
2 medium onions, preferably red onions, finely chopped
Salt to taste
2 to 4 garlic cloves, to taste, minced
2 tablespoons tomato paste
1/2 teaspoon sugar
1/2 cup coarse (#3) bulgur
5 cups water (more to taste)
Freshly ground pepper to taste
2 to 4 tablespoons chopped fresh mint
2 ounces feta, crumbled (about 1/2 cup)
Pulse the tomatoes to a coarse puree in a food processor. Heat the olive oil in a heavy soup pot over medium heat and add the onion and a generous pinch of salt. Cook, stirring often, until the onion is very soft but not browned, 8 to 10 minutes.
Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the tomatoes, tomato paste and sugar and bring to a simmer. Cook, stirring often, until the tomatoes have cooked down slightly, about 10 minutes. Add the bulgur, water, and salt to taste and bring to a boil. Reduce the heat, cover and simmer 30 to 45 minutes, until the bulgur is soft and the soup thick and fragrant. Add pepper to taste and adjust salt.
Ladle the soup into bowls and sprinkle with mint and feta. Drizzle on a little olive oil if desired. Serve hot.