Tomato Saffron Soup Recipe
BEEFSTEAK TOMATO, WOODFIRED MUSSELS, GRILLED SOURDOUGH, SAFFRON OIL
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Ingredients
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Soup Ingredients
Method
Soup Preparation
- 1
Roasting Tomatoes
Preheat the oven to 400°F (200°C). Cut the beefsteak tomatoes in half and place them cut side up on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for about 25 minutes until soft and slightly caramelized.
- 2
Cooking Mussels
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add diced onions and minced garlic, sauté until translucent. Add the woodfired mussels and cook until they open, about 5-7 minutes. Discard any that do not open.
- 3
Making the Soup
After roasting the tomatoes, blend them with the vegetable broth until smooth. Pour the tomato mixture into the pot with the mussels. Add saffron threads and let it simmer for 10 minutes. Adjust seasoning with salt and pepper.
- 4
Serving
Ladle the soup into bowls, drizzle with saffron oil, and serve hot with grilled sourdough on the side.
