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Tomato soup takes on a special flavour with this infusion of saffron.
Peel, seed and dice tomatoes.
Combine saffron and vermouth and set aside.
Melt the butter in a saucepan, add the onion and cook until soft.
Add the tomatoes, stock, bay leaf, sugar and salt and pepper to taste.
Stir until boiling, then simmer for 20-30 minutes.
Pass the soup through a sieve, pour it back into the saucepan and reheat.
Add cornflour blended with the tablespoon of water to the soup and stir.
Stir in the saffron and vermouth.
Ladle the soup into bowls
To serve garnish with basil and a little olive oil.
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