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:

• Refika’s Kitchen

• The Mediterranean Dish

• A Kitchen in Istanbul – Bulgur Guide