Smoky fire-roasted tomatoes, creamy feta cheese, fresh rosemary, onions, garlic and nutritious Hodgson Mill Bulgur Wheat come together in a flavor-packed soup that’s sure to warm you from the inside out.
- 1 28-oz can fire-roasted diced tomatoes, such as Muir Glen
- 2 Tbsp. olive oil
- 2 cups red onion, finely diced
- pinch of salt
- 1 1/2 Tbsp. garlic, minced
- 2 Tbsp. tomato paste
- 3/4 tsp. granulated sugar
- 1/2 cup Hodgson Mill Bulgur Wheat
- 1 14.5-oz can chicken broth
- 3 1/2 cups water
- 3 Tbsp. fresh rosemary, chopped
- salt and pepper, to taste
- 3/4 cup feta cheese, crumbled
Place the tomatoes in a food processor and pulse a few times until they become a coarse puree. Set aside. Heat the olive oil in a large pot and sauté the onion and salt until the onion is tender, 7 to 9 minutes. Add the garlic and cook for a minute longer. Add the pureed tomatoes, tomato paste, and sugar to the pot and bring to a simmer. Frequently stirring, cook the tomato mixture for 10 minutes or until the soup has slightly reduced and thickened a bit. Add the bulgur, chicken broth and water to the pot and bring to a boil. Reduce the heat, cover and simmer for 20 minutes. Stir in the rosemary and cook for 10 minutes more or until the bulgur is tender. Add salt and pepper to taste.
Ladle hot soup into bowls and top with crumbled feta cheese. Garnish with additional chopped rosemary if desired.
Adapted from the New York Times
Makes 6 to 8 servings
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