Recipe by Brynie Greisman

Easy Tomato Soup with Bulgur and Mixed Veggies

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Easy Tomato Soup with Bulgur and Mixed Veggies
Parve Parve
Easy Easy
14 Servings
Allergens

Contains

- Wheat - Gluten
1 Hour, 30 Minutes
Diets
- Vegetarian - Pescatarian

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.

Ingredients

Easy Tomato Soup with Bulgur and Mixed Veggies

  • 1 large onion, diced

  • 3 cloves garlic, chopped or 3 cubes Gefen Frozen Garlic

  • 1 28-ounce (790-gram) can whole peeled tomatoes in juice, such as Tuscanini

  • 1 stalk celery, sliced

  • 1 carrot, sliced

  • 1 small sweet potato, peeled and chopped

  • 2–3 tablespoons Tuscanini Tomato Paste

  • 3 tablespoons olive oil

  • handful fresh parsley, cleaned

  • 6 cups water

  • 1/3 cup bulgur

  • 3 cups frozen mixed veggies

  • 2–3 teaspoons creole seasoning (see note)

  • 1 full teaspoon kosher salt, or to taste

  • pinch sugar

  • croutons and/or Parmesan or shredded hard cheese, for garnish (optional)

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.

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.

Credits

Styling and Photography by Sheera Segal
Food Prep by Rachel Bondi

Recipe tags

blended veggies brynie greisman bulgur complete meal idea easy prep meal in one tomato soup veggies
Easy Tomato Soup with Bulgur and Mixed Veggies

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