Winter Tomato Soup With Bulgur Recipes

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WINTER TOMATO SOUP WITH BULGUR



Winter Tomato Soup With Bulgur image

Inspired by a recipe in Diane Kochilas's wonderful new book "The Country Cooking of Greece," this thick, satisfying soup is based on a summer soup made with fresh tomatoes. It looked so comforting that I decided to use canned tomatoes and make a winter version. The onion not only contributes flavor but also texture to this thick potage.

Provided by Martha Rose Shulman

Categories     dinner, weekday, soups and stews, main course

Time 1h

Yield Serves 4 to 6

Number Of Ingredients 12

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)

Steps:

  • 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.

Nutrition Facts : @context http, Calories 123, UnsaturatedFat 1 gram, Carbohydrate 21 grams, Fat 3 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 946 milligrams, Sugar 7 grams

WINTER TOMATO SOUP WITH BULGUR



Winter Tomato Soup With Bulgur image

Inspired by a recipe in Diane Kochilas's wonderful new book "The Country Cooking of Greece," this thick, satisfying soup is based on a summer soup made with fresh tomatoes. It looked so comforting that I decided to use canned tomatoes and make a winter version. The onion not only contributes flavor but also texture to this thick potage. Featured in: For Flavor And Versatility, Add Bulgur. Learn: How to Make Soup

Provided by @MakeItYours

Number Of Ingredients 12

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

Steps:

  • 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.

WINTER TOMATO SOUP



Winter Tomato Soup image

This is yummy, yummy. I always use my hand blender thingy right in the pan, instead of transferring the hot soup to my blender. It's nice to float homemade croutons or basil on the top. Great with grilled cheese sandwiches! I found this years ago in A Taste of Oregon cookbook.

Provided by Yia Yia

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

1/2 cup butter
2 tablespoons olive oil
1 large onion, thinly sliced
1 teaspoon thyme
1 teaspoon basil
salt and pepper
2 lbs Italian tomatoes (canned)
3 tablespoons tomato paste
3 3/4 cups chicken broth, divided
4 tablespoons flour
1 teaspoon granulated sugar
1 cup cream (heavy or half and half)

Steps:

  • In a saucepan melt butter and add olive oil, onion, thyme, basil and salt and pepper.
  • Cook, stirring, until onions wilt.
  • Add tomatoes and tomato paste.
  • Simmer 20 minutes.
  • Blend together 5 T of the chicken broth with the flour.
  • Add this to the soup, stir, then add rest of broth.
  • Simmer 30 minutes, stirring often to prevent burning.
  • Puree soup in blender.
  • Return to heat.
  • Add sugar and cream.
  • Simmer 5 more minutes.

Nutrition Facts : Calories 257.6, Fat 21.6, SaturatedFat 11.6, Cholesterol 50.3, Sodium 505.4, Carbohydrate 12.5, Fiber 2, Sugar 5.4, Protein 5

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