This Turkish bulgur soup is a hearty vegetable-based recipe made with Mediterranean ingredients. When I lived in Turkey, bulgur was widely used in the kitchen, from bulgur pilaf to hearty soups, it was even added to yogurt for a quick meze. These tiny, hearty balls of bulgur are versatile and wonderful.
This bulgur soup is forgiving and easy to prepare. You can keep it vegan by using vegetable broth or you can use chicken broth. Diced carrots tame the acid from the tomatoes, giving it a sweet balance.
Ingredients to Make Turkish Bulgur Soup
- Olive oil: To sauté the vegetables.
- Vegetables: Onion, bell pepper, and carrot. Small dice all of your vegetables.
- Fire-roasted tomatoes: This ingredient is going to add a nice smokey flavor. I like Hunt's fire-roasted tomatoes.
- Turkish red pepper paste: is a popular condiment in Turkey, known for its sweet and mildly spicy flavor.
- Bulgur (cracked wheat): Look for medium-grind bulgur.
- Herbs and spices: Dried mint, oregano, fresh parsley, and minced garlic.
- Broth: Use vegetable or chicken broth.
Instructions to Make Turkish Bulgur Soup
Making Turkish bulgur soup at home is easy. The full recipe is below. Begin by prepping your vegetables. Dice the carrots, onions, and bell peppers into small cubes. A vegetable chopper can make this task easier.
In a large pot, sauté the vegetables in olive oil and spices until the onions soften. Toss in the red pepper paste and coat the vegetables evenly. Add the rinsed bulgur, fire-roasted tomatoes, and broth. Bring to a boil, then reduce heat, cover, and simmer for 25 minutes, stirring occasionally. Garnish with fresh chopped parsley.
How to Serve Turkish Bulgur Soup
Serve the soup with fresh chopped parsley and optional mint. You can place lemon wedges in a bowl or on a plate and serve them on the side, so guests can squeeze fresh lemon juice into their soup. For a touch of heat, add pul biber, which is similar to Aleppo pepper.
Here are my favorite Mediterranean sides and main courses that would pair perfectly with this soup.
Leftover Soup?
Turkish bulgur soup is best enjoyed fresh. If you have leftovers, you can store it in an airtight container for up to 3 days in the fridge or freeze it for up to 3 months.
Note: The bulgur may swell and absorb the liquid as the soup sits
PrintTurkish Bulgur Soup
Experience the taste of Turkish cuisine with this flavorful tomato-rich bulgur soup made with mint, herbs, and spices.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 Servings 1x
- Category: Main Course, Soups
- Cuisine: American, Turkish
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, small dice
- 1 small carrot, small dice
- 1 medium red bell pepper, small dice
- 3 cloves garlic, minced
- 1 teaspoon dried mint
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 tablespoon Turkish red pepper paste
- 1 (14.5 oz) can Hunts fire roasted tomatoes
- ¾ cup medium-grind bulgur, rinsed
- 5 cups vegetable or chicken broth
- 2 cups water
- 2 tablespoons fresh chopped parsley
- fresh mint, lemon wedges, and red pepper flakes for serving
Instructions
- Heat oil in a large pot over medium heat. Add the onion, carrot, bell pepper, garlic, mint, oregano, salt, and pepper. Sauté until the onions soften, about 5 minutes.
- Add the red pepper paste. Stir-fry back and forth until the vegetables are evenly coated, about 1 minute. Add the tomatoes and their juice, bulgur, broth, and water. Reduce the heat to low, cover, and simmer until the bulgur is tender, stirring occasionally, about 25 minutes.
- Stir in fresh parsley (and mint optional), and serve with lemon wedges on the side with red pepper flakes.
Cynthia says
My first time trying bulgur! It's nice and reminds me of quinoa. Great soup.