Thursday, August 29, 2013

Roasted Tomato Soup with Saffron Cream and Basil

Hi everyone! I hope your week is going well! I have been busy in the kitchen tweaking my favorite tomato soup recipe and I’d like to present you with the final product! This soup is so luxurious and rich you completely forget about the requisite grilled cheese sandwich that goes alongside it!

Roasted Tomato Soup with Saffron Cream and Basil
Serves 2-4

3 tbsp olive oil
2 lb tomatoes (preferably Campari or Roma)
1 yellow onion, chopped
2 cloves garlic, finely chopped
2 cups chicken stock
½ tbsp sea salt
½ tsp freshly ground black pepper
¾ cup fresh basil leaves
1/8 tsp saffron threads
½ cup heavy cream

Preheat the oven to 325˚.

Cut the tomatoes in half and toss with 2 tablespoons of the olive oil. Place cut side down on a baking sheet and sprinkle with a few pinches of salt. Roast for 2 hours.

In a Dutch oven (or large pot) heat the remaining 1 tablespoon olive oil over medium heat. Add the onions and sauté, stirring occasionally, until lightly browned, about 15 minutes. Add the garlic and sauté another minute. Add the chicken stock, tomatoes with their juices, salt and pepper. Simmer, stirring occasionally, until thickened, about 15 minutes. Add the basil leaves and stir to combine.

Meanwhile, heat the cream over low heat until warm. Add the saffron threads and stir constantly, until they have dissolved and the cream has thickened and taken on a warm yellow color.

Place the tomato mixture plus half the saffron-cream mixture into a blender and blend until smooth. (I always strain the soup at this stage but it’s not absolutely necessary.) At this point you can refrigerate for a day or two – just reheat gently before serving.

Ladle into soup bowls and top with additional saffron cream and basil.


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