Oven Roasted Tomato Garlic Saffron Soup

Name: Oven Roasted Tomato Garlic Saffron Soup
Cuisine: South African
Ingredients: 1 kg large Tomatoes, quartered; 2 Brown Onions, peeled and quartered; 6 baby Fennel Bulbs, halved; 10 Garlic Cloves; 10 ml Olive Oil; 250 ml Vegetable Stock; 10 ml Sea Salt Flakes; 5 ml freshly ground Black Pepper; 2 Bay Leaves; 5 ml Balsamic Vinegar; 2.5 ml Paprika; 5 ml dry Thyme; 10 ml Sugar; large pinch of Saffron; extra Saffron, Olive Oil and freshly ground Black Pepper - to serve

Sean Strydom @Sean_Strydom

Port Elizabeth

Serve with Yorkshire Pudding or any other side of your choice

Sean Strydom @Sean_Strydom

Port Elizabeth

Serve with Yorkshire Pudding or any other side of your choice

Saved

Ingredients

1 kglarge Tomatoes, quartered
2Brown Onions, peeled and quartered
6baby Fennel Bulbs, halved
10Garlic Cloves
10 mlOlive Oil
250 mlVegetable Stock
10 mlSea Salt Flakes
5 mlfreshly ground Black Pepper
2Bay Leaves
5 mlBalsamic Vinegar
2.5 mlPaprika
5 mldry Thyme
10 mlSugar
large pinch of Saffron
extra Saffron, Olive Oil and freshly ground Black Pepper - to serve

Saved

Steps

1

Pre-heat oven to 200°C.
2

Add Tomatoes, Onions, Fennel and Garlic to a large Dutch Oven. Drizzle with olive oil. Sprinkle with Salt and Pepper. Roast in the pre-heated oven for 40-45 minutes until the veggies are tender and starting to brown.
3

Remove from the oven. Cool for 10 minutes. Add the stock and then use a stick blender to blend to a smooth purée.
4

Add Bay Leaves, Balsamic Vinegar, Paprika, Thyme, Sugar and Saffron. Place Dutch Oven on medium heat and bring to simmer.
5

Simmer a few minutes then mix well, adjust seasoning and remove from heat. Remove Bay Leaves.
6

Serve hot with an additional sprinkling of Saffron, Black Pepper and a drizzle of Olive Oil.