Happily Gluten and Dairy FreeTomato Saffron SoupLaura Friendly

Saffron is often considered the prima donna of spices. It happens to be the most expensive spice in the world but is worth every penny. Thankfully a little bit goes a long way. It’s unique scent, flavor and deep orange color make it a staple in many traditional dishes, like paella.

I’ve been intrigued by this spice ever since my first cup of Tomato Saffron Soup. I loved the pungent scent of saffron combined with the hearty tomato and decided I had to make this for myself. The key to using saffron is to start with a little and build from there. Too much can result in a medicinal taste, so when in doubt, use less. You are looking for the scent of saffron in the dish, more than the flavor.

Tomato Saffron Soup
by Laura Friendly
Start to Finish: 30 minutes
Makes: 4 to 5 cups

  • 2 tbsp olive oil
  • 1 cup white onion, chopped
  • 1 cup eggplant, chopped
  • 4 cloves garlic, minced
  • 1 pinch saffron, between 15 to 20 threads
  • 1 13.5-oz. can fire roasted tomatoes, diced
  • 1 6-oz. can tomato paste
  • 3 to 4 cups chicken or vegetable stock
  • 1 tbsp gluten-free/dairy-free chicken or vegetable bouillon, optional
  • salt & pepper to taste
  1. In a nonstick saucepan, warm olive oil over medium-high heat. Add onions, eggplant and saute until tender, about 5 minutes.
  2. Add in garlic and saute for 1 to 2 minutes, until fragrant.
  3. Add in saffron (lightly crush threads with your fingers) and saute for about 1 minute, being careful not to burn the saffron.
  4. Add in tomatoes, tomato paste, stock, bouillon, salt & pepper and bring to a low boil. Cover and reduce heat to low, stirring occasionally. Simmer for 15 minutes.
  5. Season with additional salt & pepper to taste.
  6. Allow the soup to cool slightly and puree in a blender or food processor. note: only fill blender/food processor halfway, working in batches
  7. Reheat if necessary and enjoy!

More Laura Friendly gluten & dairy-free treats:
Vegan Artichoke Dip
Spanish Rice

All Images & Content are by Laura Friendly. This post is written and based on my personal experience and opinion on food. The information is not intended to replace professional medical counsel. Always seek the advice of your physician if you have a food allergy. And don’t forget to smile!

 

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