Fresh Tomato Soup with Saffron
I have to start this post with an apology. I did not have my "real" camera with me when I made this dinner so I had to use the camera on my phone. Boo. But, it should tell you how delicious this soup is because I am willing to put up sub-par photos just to make sure you get the recipe! I don't usually like to use staged photos (we are a real family who likes to eat a hot dinner) but I do like to use my nice camera. C'est la vie.
This is a great way to use fresh tomatoes that are not in the peak of their season. Cooking them down will really up their flavor. If you don't want to (or can't) use fresh tomatoes, you can use canned whole ones. Just make sure to use the same weight and don't worry about chopping them. This recipe also calls for a pinch of the most expensive spice available. It is only a pinch but knowing I paid $14 for a tiny jar of saffron really helped me realize how special this dish is!
Fresh Tomato Soup
2 Onions, Chopped
3 Cloves of Garlic, Minced
5 Cups of Homemade Chicken Stock
4 Pounds of Fresh Tomatoes, Chopped
Pinch of Saffron Threads
1 Tablespoon of Salt
1 teaspoon of Black Pepper
1/2 Cup of Pastina (or other small pasta shape such as Orzo)
1/2 Cup of Heavy Cream
In your Dutch Oven or a heavy bottomed soup pot, heat olive oil. Add chopped onions and cook until soft, about 10 minutes. Add garlic. Add chopped fresh tomatoes and cook for 5 minutes, stirring occasionally. Add chicken stock, saffron, salt, and pepper. Bring soup to a boil and then lower to a simmer for 15 minutes. Meanwhile, cook pasta in a seperate pot of boiling water to the directions on the package minus two minutes (it will continue to cook in the soup).
Using an immersion blender, blend the soup to your taste (I like some chunks in it but you can blend it completely smooth). Drain the pasta and add to the blended soup along with the half cup of heavy cream. Stir to combine and let simmer for 10 more minutes. Serve hot and enjoy!