Recipe courtesy of Michelle Bernstein
Saffron Tomato Soup
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 242
- Total Fat
- 15
- Saturated Fat
- 1
- Carbohydrates
- 25
- Dietary Fiber
- 5
- Sugar
- 3
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 1207
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
Ingredients
2 tablespoons extra-virgin oil
1 yellow onion, peeled and chopped
1/4 cup chopped garlic cloves
4 yellow tomatoes, peeled and seeded
Pinch saffron
Salt and freshly ground black pepper
Directions
- In a large, heavy-bottomed saucepan, heat olive oil to medium heat.
- Add garlic and onions and allow to sweat for 4 to 5 minutes by covering the pan. Add the tomatoes and saffron.
- Season lightly with salt and pepper. Cover and reduce heat to low. Stir occasionally. When the tomatoes, onions, and garlic are soft, remove and allow to cool in a separate container on ice.
- When the mixture is cool, puree in a blender or food processor.
- Serve hot or cold, garnished with a drizzle of olive oil.