Ingredients

The following ingredients have 5 Servings
  • 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)

Instruction

  • 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.