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Tomato Saffron Soup

Tomato soup takes on a special flavour with this infusion of saffron.



  • 1.

    Peel, seed and dice tomatoes.

  • 2.

    Combine saffron and vermouth and set aside.

  • 3.

    Melt the butter in a saucepan, add the onion and cook until soft.

  • 4.

    Add the tomatoes, stock, bay leaf, sugar and salt and pepper to taste.

  • 5.

    Stir until boiling, then simmer for 20-30 minutes.

  • 6.

    Pass the soup through a sieve, pour it back into the saucepan and reheat.

  • 7.

    Add cornflour blended with the tablespoon of water to the soup and stir.

  • 8.

    Stir in the saffron and vermouth.

  • 9.

    Ladle the soup into bowls

  • 10.

    To serve garnish with basil and a little olive oil.

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Andrew Graham

Pinot Noir, Chardonnay and Other Whites are the best wines to pair with Tomato Saffron Soup.


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