Tomato cracked wheat soup Calories

To make tomato cracked wheat soup, cook onion with tomato or tomato paste, add cracked wheat and water or broth, then simmer until the grains are tender. Stir occasionally and add more hot liquid if the wheat absorbs it before it softens.

Yes, tomato cracked wheat soup is a Turkish-style home-cooked soup. Its Turkish name, domatesli yarma çorbası, refers to a tomato soup made with yarma—coarsely cracked wheat—though ingredients and seasoning vary between households.

Yarma is wheat that has been hulled and coarsely cracked. It is different from bulgur, which is usually parboiled before drying and cracking; yarma can give tomato cracked wheat soup larger, chewier grains.

No, soaking is not essential for tomato cracked wheat soup, but it can help the wheat cook faster. If you skip soaking, simmer the soup until the grains are tender and add hot water if the broth gets too thick.

The wheat may still be hard because it needs more cooking time or has absorbed most of the liquid. Keep simmering until the grains soften, adding hot water as needed so the bottom of the pot does not dry out.

Dried mint, black pepper and red pepper flakes work well in tomato cracked wheat soup. Mint complements the tomato, while adding the pepper near the end makes it easier to adjust the heat without overpowering the wheat.

Tomato cracked wheat soup pairs well with plain yogurt, a crisp salad or pickles. Bread is another common side, though the cracked wheat already gives the soup a substantial texture.

Yes, tomato cracked wheat soup can be frozen in airtight, portion-sized containers. The wheat may soften and absorb more liquid after thawing, so reheat it gently and stir in hot water to restore a looser consistency.

Tomato cracked wheat soup keeps for about 3–4 days in a covered container in the refrigerator. The cracked wheat will continue to absorb broth as it sits, so loosen leftovers with a little water when reheating.