Tomato Saffron Soup

Saffron is often considered the prima donna of spices. It happens to be the most expensive spice in the world but is worth every penny. Thankfully a little bit goes a long way. It's unique scent, flavor and deep orange color make it a staple in many traditional dishes, like paella.

I've been intrigued by this spice ever since my first cup of Tomato Saffron Soup. I loved the pungent scent of saffron combined with the hearty tomato and decided I had to make this for myself. The key to using saffron is to start with a little and build from there. Too much can result in a medicinal taste, so when in doubt, use less. You are looking for the scent of saffron in the dish, more than the flavor.

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INGREDIENTS


Start to Finish: 30 minutes

Makes: 4 to 5 cups

• 2 tbsp olive oil

• 1 cup white onion, chopped

• 1 cup eggplant, chopped

• 4 cloves garlic, minced

• 1 pinch saffron, between 15 to 20 threads

• 1 13.5-oz. can fire roasted tomatoes, diced

• 1 6-oz. can tomato paste

• 3 to 4 cups chicken or vegetable stock

• 1 tbsp gluten-free/dairy-free chicken or vegetable bouillon, optional

• salt & pepper to taste

INSTRUCTIONS

1. In a nonstick saucepan, warm olive oil over medium-high heat. Add onions, eggplant and saute until tender, about 5 minutes.

2. Add in garlic and saute for 1 to 2 minutes, until fragrant.

3. Add in saffron (lightly crush threads with your fingers) and saute for about 1 minute, being careful not to burn the saffron.

4. Add in tomatoes, tomato paste, stock, bouillon, salt & pepper and bring to a low boil. Cover and reduce heat to low, stirring occasionally. Simmer for 15 minutes.

5. Season with additional salt & pepper to taste.

6. Allow the soup to cool slightly and puree in a blender or food processor. note: only fill blender/food processor halfway, working in batches

7. Reheat if necessary and enjoy!