Name: Turkish Tomato Bulgur Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 150 g fine bulgur; 1 piece onion; 3 clove garlic; 2 tbsp tomato paste; 1 tbsp red pepper paste; 400 g canned diced tomatoes; 1 kg vegetable broth; 3 tbsp olive oil; 1 bunch fresh mint; 1 bunch fresh parsley; 1 tsp salt; 1 tsp black pepper; 1 piece lemon

Domatesli bulgur çorbası represents the essence of Turkish home cooking, where simple ingredients are transformed into nourishing, flavorful meals. This traditional soup has been a staple in Turkish households for generations, especially popular during cooler months when families gather around the table for warming, hearty dishes. The soup delivers a wonderful balance of textures and flavors. The bulgur wheat provides a pleasant, slightly chewy bite while absorbing the rich tomato broth, creating a thick, satisfying consistency. Fresh herbs like mint and parsley brighten the earthy flavors, while a touch of red pepper paste adds depth and subtle heat. The aroma while cooking fills the kitchen with the comforting scents of sautéed onions, garlic, and simmering tomatoes. This versatile soup works beautifully as a light lunch or as a starter to a larger meal. It's particularly beloved during Ramadan as an iftar dish, providing both hydration and sustenance after a day of fasting. The soup reheats beautifully and often tastes even better the next day as the flavors continue to meld together.

Ingredients

Instructions

Prepare aromatics

Finely dice the onion into 5mm pieces and mince the garlic cloves. Chop the mint and parsley leaves, keeping them separate. Heat 3 tbsp olive oil in a large pot over medium heat for 1-2 minutes until shimmering. Do not let the oil smoke or overheat.
Sauté base ingredients

Add the diced onion to the hot oil and cook over medium heat for 5-6 minutes, stirring occasionally until soft and translucent. Add minced garlic and cook for another 1 minute until fragrant. Do not let the garlic brown or it will become bitter.
Add paste mixture

Stir in tomato paste and red pepper paste, cooking over medium heat for 2-3 minutes while stirring constantly. The pastes should darken slightly and release their aroma. Add the canned diced tomatoes and cook for 3-4 minutes until they start to break down. Do not let the paste burn on the bottom of the pot.
Add bulgur and broth

Pour in the vegetable broth and bring to a boil over high heat for 2-3 minutes. Add the bulgur wheat and reduce heat to medium-low. Simmer for 15-20 minutes, stirring occasionally, until the bulgur is tender and the soup has thickened. Do not cover the pot completely as this can cause boiling over.
Season and finish

Season with salt and black pepper, tasting and adjusting as needed. Stir in the chopped mint and parsley, cooking for 2-3 minutes over low heat until the herbs are wilted and fragrant. The soup should coat the back of a spoon. Do not boil vigorously after adding herbs as they will lose their bright color.
Serve with lemon

Remove from heat and let rest for 2-3 minutes to allow the flavors to settle. Ladle into bowls and serve immediately with lemon wedges on the side for squeezing over each portion. The soup should be hot and steaming when served. Do not let it sit too long as the bulgur will continue absorbing liquid.

Tips

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Cooking Tips

Rinse the bulgur in cold water before adding to remove excess starch and prevent the soup from becoming too thick. Stir frequently during cooking to prevent sticking.

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Alternatives

Replace vegetable broth with chicken broth for a richer flavor, or use water with extra tomato paste for a lighter version. Fresh tomatoes can substitute canned when in season.

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Serving & Storage

Serve with crusty bread and a dollop of yogurt for added richness. Store leftovers in the refrigerator for up to 3 days and thin with extra broth when reheating as the bulgur continues to absorb liquid.