Ingredients
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2 tablespoons extra-virgin Olive Oil
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1 Onion
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2 red Bell Peppers
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Salt
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3 Garlic
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1 teaspoon dried Mint
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½ teaspoon smoked Paprika
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⅛ teaspoon Red Pepper Flakes
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1 tablespoon Tomato Paste
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½ cup dry White Wine
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1 (28-ounce) can diced fire-roasted Tomato
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4 cups Chicken broth
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2 cups Water
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¾ cup medium-grind Bulgur
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⅓ cup chopped fresh Mint
Directions
This rustic soup has onion and red bell peppers and a solid flavor backbone thanks to garlic, tomato paste, white wine, dried mint, smoked paprika, and red pepper flakes. For additional smokiness, canned fire roasted tomatoes did the trick. For the grain, we turned to bulgur. When stirred into the soup, it absorbed the surrounding flavors and released starch that created a silky texture. (When we made the soup ahead, we refrigerated or froze it without the bulgur and simply added it in when we reheated it.) Don’t confuse bulgur with cracked wheat, which has a much longer cooking time and will not work in this recipe.
Steps
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1
Done
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Heat oil in Dutch oven over medium heat until shimmering. Add onion, bell peppers, ¾ teaspoon salt, and ¼ teaspoon pepper and cook until softened and lightly browned, 6 to 8 minutes. Stir in garlic, dried mint, smoked paprika, and pepper flakes and cook until fragrant, about 30 seconds. Stir in tomato paste and cook for 1 minute. |
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2
Done
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Stir in wine, scraping up any browned bits, and simmer until reduced by half, about 1 minute. Add tomatoes and their juice and cook, stirring occasionally, until tomatoes soften and begin to break apart, about 10 minutes. Stir in broth and water and bring to simmer. |
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3
Done
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Stir in bulgur, reduce heat to low, cover, and simmer gently until bulgur is tender, about 20 minutes. Season with salt and pepper to taste. Serve, sprinkling individual portions with fresh mint. |
