Rustic Tomato Bulgur Soup
Slow-cooked comfort in a bowl, rich with herbs and warmth
MAY 18, 2026
Prep Time: 20 mins
Cook Time: 40 mins
Serves: 4–5
Best made with: Extra Coarse Bulgur
Extra coarse bulgur cooks slowly and develops a hearty, rustic texture that works beautifully in nourishing soups and slow-simmered meals.
Ingredients:
Extra coarse bulgur – 1 cup
Onion – 1 large, diced
Garlic cloves – 5, sliced
Tomato – 3 large, chopped
Tomato paste – 1 tbsp
Carrot – 1, diced
Celery – 1 stalk, chopped
Farmili White Matar (soaked & cooked) – 1 cup
Farmili Low Pungency Yellow Mustard Oil – 2 tbsp
Butter – 1 tbsp
Paprika – 1 tsp
Black pepper – 1 tsp
Dried oregano – 1 tsp
Farmili Saunf – ¼ tsp, lightly crushed
Salt – to taste
Warm vegetable stock or water – 6 cups
Fresh coriander or parsley – for garnish
Lemon wedges – for serving
Method:
Heat Farmili Low Pungency Yellow Mustard Oil and butter in a heavy pot. Add onions and cook until soft and lightly golden.
Add garlic, carrot, and celery. Cook gently for a few minutes until aromatic.
Stir in chopped tomatoes and tomato paste. Cook until the tomatoes begin to soften and release their juices.
Add extra coarse bulgur and mix gently so the grains absorb the flavours.
Add cooked Farmili White Matar along with paprika, oregano, black pepper, lightly crushed saunf, and salt.
Pour in warm vegetable stock and bring the soup to a gentle simmer.
Cover partially and cook on low heat for 25–30 minutes until the bulgur becomes tender and the soup thickens naturally.
Taste and adjust seasoning if needed.
Serve warm with fresh herbs and lemon wedges on the side.
Farmili Note:
Extra coarse bulgur brings depth and body to soups because the grains stay pleasantly chewy even after slow cooking. Farmili Low Pungency Yellow Mustard Oil adds gentle warmth without overpowering the rustic Mediterranean flavours of the dish.
Recipe Inspiration & References: