Best Saffron Tomato Soup Recipes

SEAFOOD AND SAFFRON TOMATO AND FENNEL SOUP image

Yield 6

Number Of Ingredients 16

1/4 cup extra-virgin olive oil
3 cloves garlic, thinly sliced
1 cup finely diced fennel
1/2 cup finely diced celery
2 cups chopped onions
1 48 oz can diced tomatoes, undrained
4 cups water
1 cup white wine, divided
Large pinch saffron
1 tbsp fresh chopped thyme
2 tsp kosher salt
2 1/2 lbs fresh mussels
1 lb peeled large shrimp
1 lb fresh halibut, cut into large pieces
1 tsp finely grated orange zest
2 tbsp finely chopped chives

Steps:

Heat the oil in a large pot over medium heat. Add the garlic, fennel, celery and onion and saute for 5 minutes, until vegetables are softened. Add tomatoes and their juices, 4 cups water, 1/2 cup white wine, saffron, thyme and kosher salt to the pot. Simmer for 30 minutes. Meanwhile, steam the nussels in the remaining 1/2 cup wine in a large skillet just until they open. Allow to cool slightly and then remove the mussels from the shells and strain the liquid. During the last 5 minutes of cooking, add the mussels and the steaming liquid, shrimp and fish to the tomato saffron broth. Stir in the orange zest. Serve soup with sprinkle of chopped chives and a selection of baguette crisps.

Saffron Tomato Soup image

Provided by Food Network

Time 25m

Yield 2 servings

Number Of Ingredients 6

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

Steps:

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.