Home ΔΙΑΣΠΟΡΑ Roasted Tomato Soup with Bulgur

Roasted Tomato Soup with Bulgur


A couple of weeks ago I served this soup at my last Greek Supper Club. A good salad is hard to make in Autumn but I’m all for soups. I came across some sweet, ripe tomatoes at the market and roasted them to concentrate their flavour and get a bit of smoky flavour (which I do like).

Don’t have ripe tomatoes? Diced plum tomatoes would work and if you want to make an express version without roasting the tomatoes, add a couple of fire roasted red peppers…that’ll give you that smoky flavour.

Bulgur wheat, what is it? It’s a dried quick-cooking form of whole wheat that’s been cleaned, par-boiled and dried. It comes in various sizes and it’s a must for this soup.

Roasted Tomato Soup with Bulgur

(serves 6-8)

1/4 cup extra virgin olive oil

6-7 ripe tomatoes or 1 can (796 ml) of canned plum tomatoes

1 Tbsp. tomato paste

2 medium onions, peeled and quartered

1 carrot, peeled and chopped

1 stalk of celery, chopped

3-4 cloves of garlic

2-3 red peppers, blistered on a grill, skins peeled and seeded

3 bay leaves

6-7 cups of vegetable stock

1/2 cup coarse bulgur (look for #3)

salt and pepper to taste

1/4 cup chopped fresh mint


crumbled Feta cheese

chopped fresh chives

  1. To roast the tomatoes, halve them place cut side up, drizzle with olive oil and season with sea salt. Place in a pre-heated oven for 40 minutes.
  2. Into a large pot, add all the ingredients (from olive oil to stock) and bring up to a boil. Reduce to a simmer, add salt and pepper to taste and cook for 45 minutes or until vegetables are tender.
  3. Remove from the heat and remove the bay leaves. Use a blender or hand blender to purée the soup. Place back on the stove and add the bulgur and simmer on medium-low (stirring occasionally) for 20 minutes or until bulgur is cooked.
  4. Remove from heat, adjust seasoning with salt and pepper and the mint. Serve with Feta and chives.

*Tip: If making ahead of time, boil the bulgur separately and add to reheated soup when serving. This way your bulgur won’t thicken your soup top much.

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