Saffron Tomato Soup – Moonflowers Co

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Saffron Tomato Soup

Recipe by Julia Sherman @saladforpresident


TIME: 20 minutes


  • 3 shallots, thinly sliced
  • 3 tbsp olive oil, plus more for drizzling
  • ¾ tsp salt
  • 1 clove garlic, sliced
  • 3 pinches saffron
  • 1 aleppo dried chile
  • 2 cups frozen tomatoes
  • 3 cups broth (homemade please!)


  • Add saffron and crushed aleppo pepper to a small bowl, pour warm water over top and set aside.
  • In a medium stock pot, sauté shallots with olive oil and salt for 3-5 minutes, until soft. Add garlic and continue to sauté over medium heat for for another 2 minutes.
  • Add saffron and chile liquid, tomatoes and broth to the pot, raise the heat and bring to a boil. Reduce the heat, and simmer for 10 minutes.
  • Transfer the soup to a blender and purée until smooth. Return to the pot, and simmer for another five minutes.
  • Ladle the soup into individual bowls, drizzle with olive oil and garnish with croutons.
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