Tomato Bulgur Soup with a Kick

Tomato Bulgur Soup with a Kick

Serves 12 ---Pareve and veganrsz tomato bulgur soup copy


  • 6 cups vegetable stock or pareve chicken stock
  • 1 Tbsp. olive oil
  • 2 cups chopped onions
  • 4 large garlic cloves, minced
  • 2 cups diced carrots
  • 1-1/2 cups diced celery
  • 1  diced red pepper
  • 1 tsp. salt
  • 2 tsp. dried dill
  • 1/2 tsp. fennel (seeds or ground)
  • 1 tsp. smoked paprika
  • 1 32 oz. can chopped tomatoes with their juice
  • 1 tsp. harissa (more if you like it very spicy)
  • 3/4 cup bulgur
  • Freshly ground black pepper to taste


  1. Heat the olive oil in an 8 qt. pot (or larger) and sauté the onions until translucent.
  2. While the onions sauté, chop the vegetables and add to the onions. Cook until the vegetables soften slightly.
  3. Add all the ingredients except the tomatoes, harissa, bulgur and pepper.
  4. Bring to a boil, reduce the heat, cover and simmer for 5 min.
  5. Add the tomatoes and harissa and stir well.
  6. Add the bulgur and stir.
  7. Return to a boil and simmer covered for 15 more minutes.
  8. Add pepper to taste.

To speed the cooking of this soup, skip the sauté step and put all the vegetables, broth, and seasonings into the pot and proceed from step #4.

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