Winter Tomato Soup With Bulgur

Pulse the tomatoes to a coarse puree in a food processor or blender.

Heat the olive oil in a heavy soup pot over medium heat and add the onion and a generous pinch of salt.

Cook, stirring often, until the onion is very soft but not browned, 8 to 10 minutes.

Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute.

Add the tomatoes, tomato paste and sugar and bring to a simmer.

Cook, stirring often, until the tomatoes have cooked down slightly, about 10 minutes.

Add the bulgur, water and salt to taste, bring to a boil.

Reduce the heat, cover and simmer 30 to 45 minutes, until the bulgur is soft and the soup thick and fragrant.

Add salt and pepper to taste.

Ladle the soup into bowls and sprinkle with mint and feta. Drizzle on a little olive oil if desired. Serve hot.