Tomato, Bulgur & Red Pepper Soup
Yield 8 servings
2 tbsp EVOO
2 Red bell pepper, stemmed, seeded, and chopped
1 Onion, chopped
3 cloves Garlic, minced
1 tbsp Tomato paste
1 tsp Dried mint
1/2 tsp Smoked paprika
1/8 tsp Aleppo pepper
1/2 cup Dry white wine
28 oz Canned, diced tomatoes
4 cups Chicken broth
2 cups Water
3/4 cup Medium-grind bulgur, rinsed
1/3 cup Fresh mint, chopped
Heat the oil in a pan over medium heat until shimmering. Add the bell pepper, onion, 3/4 tsp salt and 1/4 tsp pepper and cook until softened and lightly brown, 6 to 8 minutes.
Stir in the garlic, tomato paste, dried mint, paprika and Aleppo pepper. Cook until fragrant. Deglaze the pan with wine and cook until liquid is reduced by half.
Add the tomatoes with their juice. Cook until tomatoes start to break apart, approximately 10 minutes.
Stir in the broth, water, and bulgur. Bring to a simmer. Reduce heat to low, cover and cook until bulgur is tender, approximately 20 min. Sprinkle with feta cheese and fresh mint before serving.