Saffron Tomato Soup Recipes

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SAFFRON BROTH WITH TOMATO



Saffron Broth With Tomato image

Prepare as close to serving time as possible. Saffron does not sit well in this recipe and best served fresh.

Provided by That is Dr House to

Categories     Potato

Time 10m

Yield 5 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1/2 cup chopped carrot
1/4 cup chopped celery
1/4 cup chopped onion
1 cup chopped mushroom
1/4 cup chopped leek
2 garlic cloves, minced
1/4 cup dry white wine
1 cup chopped plum tomato
2 pinches saffron threads
5 cups mushroom stock or 5 cups broth
10 -12 small boiling potatoes, cooked

Steps:

  • Add the carrots, celery, onions, mushrooms, leeks, and garlic to some oil in a saucepan [you can use water, broth or juice]. Sauté for 3 minutes, until vegetables begin to sweat.
  • Add wine, tomatoes, and saffron threads. Sauté, stirring, for 2 more minutes.
  • Add stock and bring to a quick boil.
  • Reduce heat and allow dish to simmer for 3 minutes. Strain the broth.
  • To serve, place 2-3 potatoes in each of 5 soup plates or bowls.
  • Pour broth over potatoes and SERVE IMMEDIATELY.

Nutrition Facts : Calories 269.3, Fat 3.1, SaturatedFat 0.5, Sodium 25.9, Carbohydrate 54.5, Fiber 5.6, Sugar 4.5, Protein 5.7

PROVENCAL TOMATO SOUP WITH RICE



Provencal Tomato Soup with Rice image

Categories     Soup/Stew     Herb     Rice     Tomato     Vegetable     Appetizer     Healthy     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 21

2 lb tomatoes
2 medium onions, halved lengthwise, then thinly sliced crosswise (2 cups)
1 medium carrot, coarsely grated
1 celery rib, finely chopped
4 large garlic cloves, finely chopped
3 (3- by 1-inch) strips fresh orange zest, finely chopped
1 teaspoon finely chopped fresh thyme
Scant 1/4 teaspoon dried hot red-pepper flakes
1/4 teaspoon fennel seeds
1 Turkish bay leaf or 1/4 California
3 tablespoons extra-virgin olive oil
2 tablespoons tomato paste
3 cups water
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
3/4 teaspoon salt
1/4 teaspoon black pepper
Pinch crumbled saffron threads
1 to 2 teaspoons sugar
1/4 cup long-grain white rice
2 tablespoons chopped fresh flat-leaf parsley
1/4 cup chopped fresh basil

Steps:

  • Cut a shallow X in bottom of each tomato with a sharp paring knife. Blanch tomatoes in batches of 2 or 3 in a 5- to 6-quart pot of boiling water 10 seconds, transferring with a slotted spoon to a bowl of ice and cold water to stop cooking.
  • Peel tomatoes, then halve crosswise. Squeeze halves gently, cut sides down, over a sieve set over a bowl to extract seeds and juices, then press on seeds and discard them. Reserve juice and tomatoes.
  • Cook onions, carrot, celery, garlic, zest, thyme, red-pepper flakes, fennel seeds, and bay leaf in oil in a 2 1/2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables are softened, about 5 minutes.
  • Add tomatoes with reserved juice, tomato paste, water, chicken broth, salt, pepper, saffron, and 1 teaspoon sugar, then simmer, uncovered, stirring and breaking up tomatoes with a spoon occasionally, 20 minutes. Stir in rice and simmer, uncovered, until rice is tender, 10 to 20 minutes. Discard bay leaf and stir in parsley, basil, and sugar and salt to taste.

TRIPLE-WHAMMY SAFFRONED TOMATO-FENNEL SOUP



Triple-Whammy Saffroned Tomato-Fennel Soup image

Healthy bonus: Fiber from tomatoes; calcium from basil and fennel

Yield Makes 2 servings

Number Of Ingredients 9

1 1/2 tbsp olive oil
1 medium onion, diced
1 fennel bulb, trimmed and diced, fronds reserved for garnish
1 clove garlic, minced
1/2 to 1 tsp saffron threads
1/4 cup dry white wine
1/4 cup fresh basil, finely shredded
1 can (28 oz) chopped tomatoes
1/4 cup roughly chopped fresh basil

Steps:

  • In a large saucepan, heat oil over medium-low. Add onion, fennel, and garlic; cover and cook about 10 minutes. In a large metal spoon or small pan, heat saffron over low heat until dry, about 10 seconds. Grind to a powder with the back of a spoon and steep in 1 tbsp boiling water to release flavor, about 1 minute. Add wine and spoonful of saffron to pan, then stir in shredded basil. Bring to a boil over medium-high heat; reduce heat to low and simmer 1 to 2 minutes. Add tomatoes, their juice, and 1 cup water. Return to a boil over high heat; reduce heat to low and simmer, partially covered, about 30 minutes. Garnish with fennel fronds and chopped basil.

TOMATO-SAFFRON FISH STEW



Tomato-Saffron Fish Stew image

This is so very good that I eat it slowly trying to make it last! It's not a bad time consumer but not one that you can knock out in 15 mins either. Take your time and enjoy making this.

Provided by Annacia

Categories     Stew

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 17

1 orange
28 ounces undrained canned tomatoes
4 cups water
1 bay leaf
1/4 teaspoon dried saffron thread
4 minced garlic cloves or 1 teaspoon garlic powder
1/2 teaspoon dried leaf thyme
1/2 teaspoon ground fennel
1/2 teaspoon salt
1/4 teaspoon celery salt
1/4 teaspoon fresh ground black pepper
1/3 cup all-purpose flour
1/3 cup cold water
1 lb salmon (or frozen or a mixture fish) or 1 lb cod (or frozen or a mixture fish)
1/2 lb lobsters or 1/2 lb scallops
1 lb mussels or 1 lb clam, in the shell
1/4 cup chopped fresh parsley or 1 tablespoon dried parsley

Steps:

  • Slice a piece of orange peel about 1 inch (2.5 cm) wide and the length of one side of an orange. Briefly whirl tomatoes and juice in a food processor or blender, just until broken up, but not puréed.
  • In a large saucepan or soup pot, stir tomatoes with 4 cups (1 L) water, bay leaf, peel strip and saffron. Place over medium-high heat. Stir in garlic, thyme, fennel, salt, celery salt and black pepper. Bring to a boil. Reduce heat to low and simmer uncovered 15 minutes, stirring occasionally to develop flavor.
  • In a measuring cup, stir flour with 1/3 cup (75 mL) cold water until no lumps remain. After tomato mixture has simmered 15 minutes, slowly add to flour and water mixture while stirring constantly. Continue simmering, uncovered and stirring often, until mixture has thickened and no taste of flour remains, from 10 to 15 minutes.
  • Taste, and add salt and pepper, if needed. Broth will have a very strong taste, which mellows when seafood is added. If making ahead, remove from heat at this point and refrigerate. Covered, broth will keep well for 3 days.
  • Meanwhile, removing any bones or shells (but not from mussels or clams), cut fish or seafood into bite-size chunks.
  • When ready to serve, remove bay leaf and orange peel from broth. If using clams, stir into hot stew and simmer 10 minutes before adding remaining fish and seafood. Stir fish, seafood, including any mussels and parsley, into simmering stew.
  • Simmer, covered and stirring often, until clam or mussel shells have opened, about 8 minutes. Sprinkle with more chopped fresh parsley. Serve with a crisp baguette or sourdough bread to dip into the broth.

Nutrition Facts : Calories 231.3, Fat 3, SaturatedFat 0.5, Cholesterol 118.8, Sodium 1019.4, Carbohydrate 19.3, Fiber 3.4, Sugar 5.2, Protein 31.9

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