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


  • 8x tomatos

  • pinch of saffron threads

  • 0.25 cup of vermouth

  • 30g butter

  • 1x large onion, sliced

  • 4x cups of chicken stock

  • 1x bay leaf

  • 1x tbs brown sugar

  • salt and pepper

  • 2x tbs cornflour

  • Fresh basil

  • olive oil


  • 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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