Styling and Photography by Sheera Segal
Food Prep by Rachel Bondi 

This soup is chock-full of blended veggies, each contributing to the depth of flavor in the soup. No sautéing and using canned tomatoes puts this on the “Must Make” list! Bulgur adds body, protein, and fiber, and the creole seasoning adds a refreshing element of flavor.

SERVES 14

• 1 large onion, diced
• 3 cloves garlic, chopped
• 1 28-oz (790-g) can whole peeled tomatoes in juice
• 1 stalk celery, sliced
• 1 carrot, sliced
• 1 small sweet potato, peeled and chopped
• 2–3 Tbsp tomato paste
• 3 Tbsp olive oil
• handful fresh parsley
• 6 cups water
• ⅓ cup bulgur
• 3 cups frozen mixed veggies
• 2–3 tsp creole seasoning (see note)
• 1 full tsp kosher salt, or to taste
• pinch sugar
• croutons and/or Parmesan or shredded hard cheese, for garnish (optional)

Combine the onion, garlic, tomatoes, celery, carrot, sweet potato, tomato paste, olive oil, parsley, and water in a large pot. Bring to a boil. Lower heat and cook for 40 minutes.

Remove from heat and blend partially. There should still be a few very small pieces. Add the bulgur, mixed veggies, and seasoning. Cook for another 15 minutes.

Remove from heat and let steep for 10 minutes before serving. Taste and adjust seasoning if necessary. Garnish with croutons or cheese if desired.

This soup freezes well.

Tip: If you want a smoother soup, blend well before adding the bulgur and mixed veggies.