Easy Tomato Soup with Bulgur and Mixed Veggies

Brynie Greisman Brynie Greisman
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This soup is chock-full of blended veggies, each contributing to the depth of flavor in the soup. No sautéing and using canned tomatoes puts this on the “Must Make” list! Bulgur adds body, protein, and fiber, and the creole seasoning adds a refreshing element of flavor.

1h 30m 14
Easy Vegetarian Pescatarian Parve

Contains: Wheat, Gluten

Directions

  1. Combine the onion, garlic, tomatoes, celery, carrot, sweet potato, tomato paste, olive oil, parsley, and water in a large pot. Bring to a boil. Lower heat and cook for 40 minutes.

  2. Remove from heat and blend partially. There should still be a few very small pieces. Add the bulgur, mixed veggies, and seasoning. Cook for another 15 minutes.

  3. Remove from heat and let steep for 10 minutes before serving. Taste and adjust seasoning if necessary. Garnish with croutons or cheese if desired.

    This soup freezes well.

Credits

Tips:
If you want a smoother soup, blend well before adding the bulgur and mixed veggies.

Notes:
I prefer making my own creole seasoning. Here’s my recipe: 2 and 1/2 tablespoons paprika, 1 and 1/2 tablespoons kosher salt, 1 tablespoon onion powder, 1 tablespoon garlic powder, 1/2 tablespoon oregano, scant 1/2 tablespoon dried basil, 1/2 tablespoon dried thyme, scant 1 teaspoon black pepper, scant 1 teaspoon white pepper, scant 1 teaspoon cayenne pepper. It yields 1/2 cup. Add this to rice, soups, meats, and stews to up the flavor.

Description:
Styling and Photography by Sheera Segal
Food Prep by Rachel Bondi

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