This spicy tomato soup is healthy, vegan and so easy to make. This is the perfect warming winter recipe packed full of flavour and guaranteed to fill you up.
Welcome to soup season people ❄️
I think we can all agree that we’re in need of big steaming bowls of soup right about now. It is officially freezing today and as much as I’m dreading months more of these temperatures at least I can indulge in bowls of spicy soup to help me get through it.
What’s even better news is that this soup is so quick and easy to make but it’s also so full of flavour thanks to all those delicious spices.
I like mine served topped with a big dollop of Greek yoghurt to cool it down and plenty of crusty bread to soak up all that deliciousness.
Why we love this spicy tomato soup…
It’s such a quick and easy recipe which is perfect for making on a weeknight or batch cooking at the weekend ready for the week ahead.
This soup is so packed with flavour from all the spices that are sizzled with the pepper and onion before adding the liquids.
We love that this is a vegan soup recipe which makes it perfect for serving to anyone avoiding animal products.
Spicy Soup Ingredients
This section is here to provide further tips and ideas for alternative ingredients. The full recipe and instructions are included in the recipe card at the bottom of the post!
Bulgur Wheat: I love the texture this adds to the soup and it also helps bulk it out a bit so that it’s a little more filling.
Veggies: Peppers and red onion are fried in olive oil until soft.
Spices: Garlic, sumac, za’atar, cumin, chilli flakes and smoked paprika all go into this soup to make it super flavourful. Make sure you adjust the amount of chilli flakes depending on how spicy you like it.
Tomatoes: Cherry tomatoes and tinned chopped tomatoes are both included in this soup for plenty of tomato flavour.
Vegetable Stock: You can use store bought or homemade, whatever you have on hand.
How to make spiced tomato and bulgur wheat soup
Cook the bulgur wheat: Cook the bulgur wheat according to packet instructions. I do this by placing it in a heat proof bowl and adding double the amount of boiling water to bulgur wheat and covering with a clean tea towel until ready to use.
Fry the veggies: Heat the olive oil and fry the onion and pepper for a few minutes before adding the garlic followed by the spices. Season well.
Finish the soup: Add the bulgur wheat, tomatoes and stock to the soup. Bring to the boil and simmer for 10 minutes before serving.
Equipment you need to make this recipe…
Want more? Try these other soup recipes!
- White Bean Soup with Herby Oil
- Tortellini Soup with Kale
- Spicy Lentil Soup with Coconut
- Mushroom Miso Soup with Soba Noodles
- Coconut Noodle Soup with Mushrooms & Edamame
- Veggie Pesto Pasta Soup with Kale
- Turkey & Rice Soup
Spicy Tomato Soup with Bulgur Wheat
- 75 g Bulgur Wheat
- 1 tbsp Olive Oil
- 1 Red Onion chopped
- 3 Peppers finely chopped
- 4 cloves Garlic crushed
- 2 tbsp Sumac
- 2 tbsp Za'atar
- 2 tsp Cumin
- 2 tsp Smoked Paprika
- 1-2 tsp Chilli Flakes depending on spice preference
- Handful Cherry Tomatoes halved
- 1 400g tin Chopped Tomatoes
- 1 litre Vegetable Stock
- Crusty Bread to serve
- Greek Yoghurt to serve
- Cook the bulgur wheat according to packet instructions.
- Heat the olive oil over a medium heat and add the onion and pepper and cook for a couple of minutes then add the garlic and cook for another 2 minutes. Season with plenty of salt and pepper.
- Add the spices and cook for another minute then add the bulgur wheat, tomatoes and stock. Bring to the boil then simmer for 10 minutes.
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