Elegant Tomato-Bulgur Soup

Servings 4


  • 2 tbsp. olive oil
  • 1 large onion halved and sliced
  • 1 large celery stalk chopped
  • 1 tbsp. minced garlic
  • salt and black pepper
  • 1/2 cup white wine
  • 3 cups chopped tomatoes canned are fine; include their juice
  • 1 tbsp. chopped fresh thyme or 1 tsp. dried
  • 5 to 6 cups vegetable stock or water or more as needed
  • 3/4 cup #3 coarse bulgur
  • 1/4 cup chopped fresh parsley for optional garnish
  • 1/2 cup grated Parmesan cheese for optional garnish


  • Put the oil in a large pot or Dutch oven over medium heat. When it's hot, add the onion, celery and garlic. Sprinkle with salt and pepper and cook, stirring, until the onion begins to soften and turn golden, about 5 to 10 minutes. Add the white wine and cook, stirring to loosen the bits of vegetables that have stuck to the bottom of the pan, for about 1 hour.
  • Add the tomatoes and thyme and cook, stirring occasionally, until the tomatoes break up, about 10 to 15 minutes. Stir in the stock and bulgur, bring to a boil and reduce the heat so the mixture gently bubbles. Cover and cook, stirring once or twice, until the bulgur is tender, about 10 minutes. If the mixture is too thick, add a little more stock or water. (You can make the soup up to this point and refrigerate for several days or freeze for months. Gently reheat before proceeding.)
  • Taste and adjust the seasoning. Garnish with the parsley and Parmesan if you're using them; serve.