By Freya Bellin
Ripe, fresh tomatoes are elusive this time of year, but good quality canned tomatoes do the trick in this hearty winter-time soup. They can be just as sweet as the ones you find in the middle of August, and you get to skip over the washing and chopping step. Plus, they break down a little faster than the fresh kind.
I used half stock and half water for the liquid, but the broth was still quite flavorful from the onions, celery, and garlic cooked at the beginning. I especially liked the celery, which was subtle, but noticeable and appreciated. With the addition of bulgur the soup becomes heartier and more of a standalone meal. As mentioned below, the starch lends a surprising creaminess, making this soup seem much richer than it is. Unlike most soups, I found that I really preferred this one on day 1, so try to serve it all at once if possible. It shouldn’t be too hard to find willing eaters. Recipe from The Food Matters Cookbook.