Inspired by a recipe in Diane Kochilas’s wonderful new book “The Country Cooking of Greece,” this thick, satisfying soup is based on a summer soup made with fresh tomatoes. It looked so comforting that I decided to use canned tomatoes and make a winter version. The onion not only contributes flavor but also texture to this thick potage.
Ingredients
- 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
- ½ teaspoon sugar
- ½ 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)
- Nutritional Information
Nutritional analysis per serving (4 servings)
226 calories; 10 grams fat; 3 grams saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 29 grams carbohydrates; 7 grams dietary fiber; 9 grams sugars; 6 grams protein; 12 milligrams cholesterol; 514 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 4 to 6
Preparation
- 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.
- Advance preparation: You can make this a day ahead and reheat.
1 hour
Dining and Cooking