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.
- In a nonstick saucepan, warm olive oil over medium-high heat. Add onions, eggplant and saute until tender, about 5 minutes.
- Add in garlic and saute for 1 to 2 minutes, until fragrant.
- Add in saffron (lightly crush threads with your fingers) and saute for about 1 minute, being careful not to burn the saffron.
- 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.
- Season with additional salt & pepper to taste.
- Allow the soup to cool slightly and puree in a blender or food processor. note: only fill blender/food processor halfway, working in batches
- Reheat if necessary and enjoy!