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Overhead shot of spicy tomato soup with yoghurt

Spicy Tomato Soup with Bulgur Wheat

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.
Course Appetizer, Main Course
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 159kcal


  • 75 g Bulgur Wheat
  • 1 tablespoon Olive Oil
  • 1 Red Onion chopped
  • 3 Peppers finely chopped
  • 4 cloves Garlic crushed
  • 2 tablespoon Sumac
  • 2 tablespoon Za'atar
  • 2 teaspoon Cumin
  • 2 teaspoon Smoked Paprika
  • 1-2 teaspoon 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.


Nutrition information is an estimate and will vary depending on the exact ingredients used.


Calories: 159kcal | Carbohydrates: 28g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Sodium: 163mg | Potassium: 540mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1177IU | Vitamin C: 85mg | Calcium: 105mg | Iron: 5mg